Mardi Gras King Cake Bagels (Printable)

Festive bagels filled with sweet cream cheese and topped with vibrant colored sugars, perfect for brunch or breakfast.

# What You'll Need:

→ Bagel Dough

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→ Sweet Cream Cheese Filling

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→ Egg Wash

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→ Icing & Decorations

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# Directions:

01 - Combine warm water, yeast, and granulated sugar in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add bread flour, salt, cinnamon, and nutmeg to yeast mixture. Stir until shaggy dough forms and flour is fully incorporated.
03 - Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic, adding minimal flour only if sticky.
04 - Place dough in greased bowl, cover with plastic wrap or towel, and let rise in warm area for 1 hour until doubled in size.
05 - Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Refrigerate until ready to use.
06 - Punch down risen dough and divide into 8 equal pieces. Roll each piece into 12-inch rope. Flatten rope slightly, spread thin line of cream cheese filling along center, pinch edges to seal, and shape into ring, pinching ends together to close.
07 - Arrange bagels on parchment-lined baking sheet. Cover and let rise for 20 minutes until slightly puffed.
08 - Preheat oven to 425°F. Bring large pot of water to boil.
09 - Working in batches, boil bagels for 1 minute per side. Remove with slotted spoon and return to baking sheet.
10 - Whisk egg with 1 tbsp milk. Brush generously over each bagel.
11 - Bake for 20-25 minutes until golden brown. Cool on wire rack completely before icing.
12 - Whisk powdered sugar with 2-3 tbsp milk until thick, pourable consistency forms. Drizzle over cooled bagels and immediately sprinkle with purple, green, and gold sugars.

# Expert Tips:

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  • You get that chewy bagel texture with sweet cinnamon swirled throughout every bite
  • The cream cheese filling stays melty and warm like a secret surprise inside
  • Those purple green and gold sugars make breakfast feel like a party
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  • If your cream cheese filling starts oozing out while you're pinching the dough pop the rope in the fridge for ten minutes to firm it up
  • The water bath step is what creates that authentic bagel exterior so don't skip it even if it seems like extra work
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  • Weigh your flour instead of using cup measurements because bagel dough is surprisingly finicky about hydration ratios
  • If you don't have a stand mixer kneading by hand is totally fine just put on some music and use the heel of your hand

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