Measure warm water into a glass measuring cup or bowl.

Stir in sugar and yeast, allow to stand for 10 minutes until bubbly.

In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, about 5-10 minutes.

Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.

Once dough is fully kneaded, divide it into 3 equal pieces.

Divide one of the 3 pieces into 2 equal pieces and set one aside.

Divide the other piece in two – one a bit bigger than the other – and add one of these two pieces to each of the 2 remaining original pieces.

The larger piece will become your white dough, the next largest will be red, and the smallest piece will be green.

Knead in gel food coloring into each piece until smooth and even in color.

Place each colored dough into a separate, lightly greased bowl. Cover with plastic wrap and allow to rise for one hour, or until doubled in size.

Once dough has doubled in size, flatten the red dough into a rectangle about 8 x 10". Brush the top with water.

Divide the white dough in half, flatten one piece out to a rectangle the same size as the red, and stack it on top of the red dough. Brush with water.

Flatten the green dough to the same size, stack it on top of the white pieces and brush with water.

Finally, flatten the remaining white piece out and stack it on top of the green dough.

Using a sharp knife, cut the stacked loaf into 8 equal strips.

One strip at a time, twist the dough to form a candy cane-like spiral, then roll to form a smooth log.

Secure the ends of the spiral log together and repeat with remaining strips of dough.

Line 2 baking sheets with parchment paper, place formed bagels on the prepared sheets.

Cover with plastic wrap and allow to rise for another 30 minutes.

Preheat oven to 350°F and bring a large pot of water to a boil.

Turn the heat down allowing water to simmer. Drop bagels into the water, 2 or 3 at a time.

Cook for 1 minute, then flip and cook for another minute.

Drain well and place on a lined baking sheet.

Bake for 38-40 minutes until lightly golden brown.