Contrary to what one might assume from the vivid swirl of colors however, the rainbow bagels still taste like ordinary bagels. The real magic occurs within the toppings. The bagels are typically topped off with Funfetti flavored cream cheese, and then garnished with sprinkles.

The rainbow bagel is the brainchild of Bagel Artist Scot Rossillo, the founder of The Bagel Store in Brooklyn, NY. A beautiful mix of colors that you can't believe you can eat, these rainbow bagels have been around since 2000.

Scot Rossillo The Bagel Store was owned by self-proclaimed “World Premier Bagel Artist” Scot Rossillo. His invention became an overnight viral sensation in 2015, sparking long lines, national attention and even some controversy for the colorful concoction.

Our bakers spent months to perfect an all-new New Yorker Rainbow Bagel. These beautiful, hand-rolled bagels have dried cranberries, raisins and cherries baked right in - giving delightful pops of flavor and texture, in addition to a huge pop of gorgeous colors! No two are exactly alike!

A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked.

What is Bagel? A bagel is a type of bread roll with a special O-ring shape. It is characterized by a shiny, tough crust and a chewy crumb. These features are the result of the bagel's composition, its long retarding time and the dough boiling step prior to baking.

Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning 'ring' or 'bracelet'.

Researchers believe the bagel was actually created from pretzel dough sometime around the 1200s. As Germans migrated to Poland, they brought pretzels with them. The Jewish Poles quickly adopted this new bread, put a hole in the middle and dubbed it obwarzanek.

Researchers believe the bagel was actually created from pretzel dough sometime around the 1200s. As Germans migrated to Poland, they brought pretzels with them. The Jewish Poles quickly adopted this new bread, put a hole in the middle and dubbed it obwarzanek.

One of the most popular types of bagels is the onion bagel, flavored with onion powder and topped with dried onions. It has a rich, and aromatic flavor and pairs well with many savory toppings.

Use these links to learn more about different types of bagels:

• Plain Bagel.
• Everything Bagel.
• Egg Bagel.
• Rainbow Bagel.
• Pumpernickel Bagel.
• French Toast Bagel.
• Whole Wheat Bagel.
• Poppy Seed Bagel.

I do feel makes a difference of course. We hand roll the bagels. After we roll the bagels they're proofed which is just the yeast is activating. And the bales are rising.

A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked.

bagel, doughnut-shaped yeast-leavened roll that is characterized by a crisp, shiny crust and a dense interior. Long regarded as a Jewish specialty item, the bagel is commonly eaten as a breakfast food or snack, often with toppings such as cream cheese and lox (smoked salmon).

Bagels are the only bread that is boiled before being baked. They are dipped in boiling water for approximately 3-5 minutes before going into the oven. Bagel making was once a four-man job: Two people would make the dough, giving bagels their shape; one person boiled them, and the fourth person baked them.

Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning 'ring' or 'bracelet'.