Black and Yellow Swirl Bagels

1: In the evening, mix all dough ingredients except for cocoa powder and turmeric. Divide dough in half and incorporate the colors. Knead until smooth. Roughly twist the two doughs together and knead until just combined. Form into a ball then let rise for 30mins-1hrs at room temp, then place in fridge overnight.

2: The next morning, divide dough into 6 equal sections and shape into balls. Cover and let rest for 20 mins.

3: Shape them as shown. You can also use the pinch method or any method that works best for you.

4: Place onto individual sheets of parchment paper, cover, and proof for 30mins-1hr or until they’re noticeably puffy and almost doubled in size.

5: When the bagels are almost done proofing, preheat oven to 425F and boil a large pot of water. Once boiling, turn down slightly to a gentle rolling boil, add a spoonful of barley malt and 1tsp of baking soda. Boil each bagel for 30 seconds on each side, then transfer to a lined baking sheet.

6: Bake for 20-25mins or until deeply golden brown.