"Why eat a regular bagel when you could have these?"


  • 900g Strong White Flour

  • 625ml Warm Water

  • 4tsp Yeast

  • 3tsp Salt 

  • Gel Food Colouring


  • Mixing Bowl

  • Spoon

  • Measuring Jug

  • Weighing Scales

  • Cocktail Sticks

  • Tea Towel

  • Clingfilm 

  • Saucepan

  • Sharp Knife

  • Baking Tray


  1. Weigh the flour out into a mixing bowl and then pour in most of the warm water in. You want to leave some out until you can see the consistency later on.

  2. Put the yeast on one side of the bowl and 2 tsp of the salt on the other side. They shouldn't be allowed to touch until they're mixed.

  3. Get your (clean) hands in the bowl and start to combine the ingredients into a dough.

  4. Keep kneading the dough together until everything is fully combined and there are no lumps. The dough should be sticky, but you should be able to touch it without it getting stuck to your hands. You can add the rest of the water at this point if you think you need it. 

  5. When the dough has come together, place it on the scales and divide it by how many colours you'll be using. We used 4, so we divided the weight by 4. Then cut  up the dough, roughly into equal pieces and weigh them to make sure they're as close to equal as possible.

  6. Take one of your dough pieces and put the rest under a damp tea towel. 

  7. Dip a cocktail stick into your first gel food colour (ours was pink) and poke it into the dough a few times. Fold the edges of the dough over the top and start kneading.

  8. Keep kneading the dough until it's all one even colour. Feel free to add some more colour at this point if you'd like to to be more vibrant.

  9. Put the kneaded dough into a clean bowl and cover with cling film. Leave it in a warm place to prove.

  10. Repeat steps 6-9 with each piece of dough, colouring them each differently. We did yellow, aquamarine and teal to create our Wonk! colour scheme. 

  11. Leave the dough proving until they have all doubled in size. Once they have, take your first colour out of the bowl and put it on the work surface. 

  12. Hit the dough to knock the air out and start to stretch the dough out into a long oblong shape. Try the keep the ends as squared off as possible. When it's stretched as much as you can stretch it, repeat the process with the next colour.

  13. Spray the first colour with some water and layer the second colour over the top. Repeat this until you have all your colours laying on top of each other. 

  14. Using a sharp knife, cut a 2 inch strip, length ways, from the block of dough.

  15. Take your strip and carefully twist it tightly. When it has been twisted, wrap the strip around your hand and break off the dough where it joins.

  16. Leave the dough wrapped around your hand and roll it on the work surface, to join the ends together seamlessly. Don't push down too hard, or you'll end up with a thin side!

  17. Repeat this until you've run out of dough.

  18. Preheat the oven to 190 degrees Celsius.

  19. Pour water into a saucepan and place it on the hob to simmer. Add a tsp of salt.

  20. Once the water is simmering, put one of your bagels in, making sure it doesn't touch the bottom. Leave it in the water for 30 seconds and then flip it and leave for another 30 seconds. 

  21. Take the bagel out of the water and put it onto a baking tray. Repeat this with all the other bagels.

  22. Place the bagels in the oven for 20 minutes. When you take them out, they should have a slight golden finish and a solid crust. If they don't have this yet, pop them back in and check on them every couple of minutes, until they have.​​

  23. ENJOY!