Mardi Gras King Cake Bagels

The first time I attempted King Cake anything for Fat Tuesday, my purple dyed my hands for a week. I got this wild idea to combine the festive New Orleans tradition with my weekend bagel routine, and something magical happened in the kitchen. The swirls of carnival colors coming out of the oven made me feel like I'd somehow captured Mardi Gras spirit in bread form. Now they've become my go-to for bringing a little celebration to ordinary mornings.

Last year I made these for a brunch potluck and my friend texted me three days later asking if I had any left. She said her toddler kept asking for the rainbow bagels every morning. Thats when I knew this recipe wasnt just a novelty, it was actually delicious enough to crave.

Ingredients

• Bread flour: The high protein content creates that chewy bagel texture we all love
• Active dry yeast: Make sure your water is warm but not hot, around 110°F works perfectly
• Ground cinnamon: This is what gives them that authentic King Cake warmth
• Unsalted butter: Melted into the dough for richness and tender texture
• Gel food coloring: Use gel instead of liquid for vibrant colors that wont make your dough too sticky
• Powdered sugar: Creates that sweet glaze that ties everything together
• Colored sanding sugars: The finishing touch that makes them sparkle like carnival decorations

Instructions

Wake up the yeast:

Combine warm water and sugar in a small bowl, then sprinkle the yeast on top and let it get foamy for about 5 minutes

Build your dough base:

Mix flour, salt, and cinnamon in a large bowl, then add the yeast mixture and melted butter, kneading until smooth and elastic

Create the colors:

Divide dough evenly into three portions and tint each with a different food coloring, kneading until the color is completely uniform

Let them rise:

Cover your colored dough portions and let them rest for 1 hour until theyve doubled in size

Shape the magic:

Roll each colored portion into 12-inch ropes, twist one of each color together, then form into bagel shapes and pinch the ends to seal

Second rise:

Place bagels on a parchment lined baking sheet, cover, and let them rest for 20 minutes

Preheat and prepare:

Get your oven to 425°F and bring a large pot of water to a boil with honey or sugar mixed in

The bagel bath:

Boil bagels two at a time for 1 minute per side, then remove with a slotted spoon and drain on a wire rack

Bake to golden:

Return boiled bagels to the baking sheet and bake for 18 to 22 minutes until golden brown, then cool completely

Add the sweet finish:

Mix powdered sugar, milk, and vanilla into a glaze, drizzle over cooled bagels, and immediately sprinkle with colored sugars

Save

My neighbor smelled these baking and knocked on my door thinking I was having a party. I ended up giving her two fresh ones warm from the oven. She texted me an hour later saying they were the best thing she'd eaten all month.

Getting the Colors Right

I learned the hard way that liquid food coloring makes the dough impossibly sticky. Gel coloring is absolutely worth the extra trip to the store. Start with a tiny amount and add more gradually, you can always add color but you cant take it back.

The Boiling Secret

That honey or sugar in the boiling water does something magical to the crust. It creates a subtle shine and gives the exterior just a hint of sweetness. Dont skip this step even if you're tempted to save time.

Make Ahead Magic

You can actually freeze the baked, unglazed bagels for up to a month. Just thaw them overnight and glaze fresh in the morning. They taste like you just made them.

• Wrap individually in plastic wrap before freezing for best results
• Let them cool completely before freezing or ice crystals will form
• The glaze is always better fresh, so wait until serving time to add it

Save

These bagels have become my secret weapon for turning ordinary Tuesdays into tiny celebrations. Theres something about biting into those rainbow swirls that just makes the day feel a little more festive.