It's that time of the year again! Wear your 420 green, even eat green eggs and ham! Today we're making two-tone green bagels; you will need these ingredients for each batch of dough to be made (two total). 

Ingredients: 

1 1/2 cups warm water 
1 tsp sugar 
1/8 cup infused corn syrup
1 tsp salt
3 1/2 cups bread flour
1 packet active dry yeast 
Olive oil (to grease bowl)
LorAnn green food coloring gel 
   (second batch only)

In a large mixing bowl add warm water, yeast and sugar. Let the mixture bloom for 10 min. Add half the flour, salt and infused corn syrup (during the second batch, this is also where you would add 10 drops of food color). Either with dough hook attachment and mixer, or with your muscles, combine well. Slowly add remaining flour. Form a ball and roll in the bowl greased with olive oil. Set in a warm place. Repeat process for second batch, adding the food color.  

After both batches have risen to twice their size, knead lightly on a floured countertop. Form each into a rectangle, then stack one top of the other. Cut in three strips. Stack the layers alternating and cut in half twice. Stretch, roll and twist into a bagel shapes. 
Let rise another 20 minutes or so. Prepare a large pot of boiling water and boil each bagel for about one minute to help get that chewy exterior when baking. 

Place on parchment-lined baking sheets and bake at 375° for about 25-30 min until the tops are lightly browned. Cool and slice.     

 You can’t just make bagels and no filling! I used these ingredients for something special: 

2 8oz bricks cream cheese
1/2 cup Irish cream
10 slices bacon chopped fine
Splash of vanilla simple syrup

Blend to combine and spread on bagels. Dosage depends on how strong you make it; a standard gram activated is about 600 mg and would be about 50 mg per bagel, for example.