Suggestions for "Green" Bagels
So, it's almost St. Patty's Day and I want to make some festive Green Bagels, In a test batch, I made some green dough and it looked great (kind of like green play dough). I boiled and baked them like usual. The problem is that a bagel is usually baked until golden, but golden and green = putrid mossy green that looks very unappetizing. Any suggestions on how I can fully bake the bagel, yet keep the bright green like the dough? Any help will be appreciated.