Sourdough Tie-Dye Bagels

RAINBOWS FOR BREAKFAST? Yes, please! If you’ve been looking for a sign to upgrade your morning routine and bring some serious joy to your kitchen, this is it. Say hello to the most vibrant, jaw-dropping Sourdough Tie-Dye Bagels you’ve ever seen! We swirled up this magical, psychedelic masterpiece using absolutely zero chemical dyes or artificial numbers. Instead, we turned entirely to nature’s finest pantry, bringing these gorgeous swirls to life using nothing but 100% plant-powered Suncore Foods® Natural Food Color Powders: Suncore Foods® Midori Jade Matcha Powder for that earthy gorgeous pop of green, Suncore Foods® Pink Pitaya Powder for a radiant tropical splash of pretty pink, and Suncore Foods® Purple Sweet Potato Powder for the ultimate rich royal purple swirl. The result? A crispy-on-the-outside, chewy-on-the-inside sourdough bagel that doesn't just taste incredible, but literally looks like a work of art on your plate. Whether you're an experienced sourdough baker looking to flex your scoring and shaping skills, or a beginner looking for a fun weekend kitchen project, this recipe is guaranteed to turn heads and brighten up your feed.

Yield: 8 bagels · 4 doughs × 1 cup flour each
Bake 425°F / 220°C

BASE — per dough, make × 4:
120g bread flour (about 1 cup)
30g active sourdough starter (about 2 tbsp)
74g lukewarm water, divided (about ⅓ cup total)
2.5g fine sea salt (about ½ tsp)
5g honey (about 1 tsp)
(×4 total: 480g flour · 120g starter · 296g water · 10g salt · 20g honey)

Suncore Foods® Natural Color Powders — per dough:
Pink: 3–8g Suncore Foods® Pink Pitaya Powder + pinch ascorbic acid (~1⁄32 tsp). Whisk into 30g warm water (2 tbsp) until smooth.
Green: 2–5g Suncore Foods® Midori Jade Matcha Powder + pinch ascorbic acid (~1⁄32 tsp). Whisk into 30g warm water (2 tbsp) until smooth.
Purple: 3–8g Suncore Foods® Purple Sweet Potato Powder + pinch ascorbic acid (~1⁄32 tsp). Whisk into 30g warm water (2 tbsp) until smooth.
Plain: no powder or acid — use 30g plain warm water (2 tbsp) instead of a bloom.
Tip: Warm, not hot, water protects color. Deeper shade: use more Suncore Foods® Natural Color Powder + 1 tsp extra water.

Click Here for Step-by-Step Directions ▼

1. Mix — Per dough: bloom powder + acid in 30 g warm water, mix with base; rest 30 min.

2. Knead — Add salt; knead 5–7 min until firm and smooth.

3. Bulk ferment — Cover 4–6 hrs until puffy, or chill overnight.

4. Shape — Per bagel: 32 g from each dough (130 g total). Press together, roll smooth, poke center, stretch hole to ~4 cm.

5. Proof — Rest 30 min until slightly puffy.

6. Boil — 30 sec per side in water + 1 Tbsp honey.

7. Bake — 425°F / 220°C, 18–20 min, until set and lightly golden underneath.

8. Storage — Cool fully; airtight 2 days at room temp or freeze up to 2 months.