Lifebuoy Bagels

Votes: 1

Time: 3 hours 5 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 326, total fat 3 G., saturated fats 0 G., proteins 10 G., carbohydrates 64 G., fiber 4 G., cholesterol 0 mg, sodium 295 mg, sugar 5 G.

These red-and-white striped bagels will remind some of life preservers, while others will think of Christmas. This means they're equally appropriate for a summer beach-themed party as they are for the winter holidays. These bagels are perfectly fluffy and soft, making them perfect for making fun sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp + 2 tsp vegetable oil
2 cups of warm water (about 40°C)
2 packets of 7 grams of active dry yeast
4 tablespoons of sugar
6 cups premium flour + more as needed
2 teaspoons coarse salt
1 teaspoon red gel food coloring
1 cup yellow corn grits

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, dye

Cooking the dish according to the recipe:

Grease 2 large bowls with 1 tablespoon vegetable oil. Set aside.
Combine the water, yeast, and 3 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook. Mix and let stand until foamy, about 5 minutes.

Turn the mixer on low speed, gradually add 4 cups of flour and salt, and mix until a sticky dough forms. Turn off the mixer and use your hands or a wooden spoon to beat in the remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together. The dough will seem dry due to too much flour, but it will be perfect once it's all incorporated.
Turn the dough out onto a lightly floured surface and divide it in half. Cover one half with a clean towel. Knead the other half until the dough is no longer sticky, adding as much flour as needed, about 5 minutes. The dough should be heavier and stiffer than regular yeast bread dough. Place the dough in one of the prepared bowls, turning it over to coat with oil. Cover with plastic wrap.
Add red food coloring to the other half of the dough and knead until smooth and no longer sticky, adding as much flour as needed, about 5 minutes. Place the dough in another prepared bowl, turning it over to coat with oil. Cover with plastic wrap. Place the dough in a warm place away from drafts until it rises until almost doubled in size, about 1 hour.
Grease 2 baking sheets with the remaining 1 tablespoon vegetable oil.
Punch down the white dough in a bowl and turn it out onto a work surface. Divide into 12 portions, each weighing approximately 55 grams. Cover with a clean towel. Repeat with the red dough.
Roll each portion of plain dough into balls, then form them into 25cm-long ropes. Repeat with the red dough. Take the white and red ropes and twist them to look like a striped Christmas cane. Join the ends by inserting your fingers through the hole, then twist the ends. Transfer to the prepared baking sheets and cover with a clean cloth while you shape the rest of the dough. Let the dough rest in a warm place away from drafts until slightly risen, 20-30 minutes.
Meanwhile, preheat oven to 200°C and sprinkle cornmeal on 2 baking sheets.
In a large, heavy saucepan, combine 1/2 cup water with the remaining 1 tablespoon sugar and bring to a boil. Add two bagels at a time and cook, turning once, until slightly expanded, 1 minute. Transfer with a slotted spoon to the prepared baking sheets. Bake until golden brown, 30-35 minutes. Cool on a wire rack.