Matcha Bagels are one of my favorite things to make, they’re super simple yet delicious. You can freeze them so you can eat them for breakfast or whenever you are craving them. I feel like these are great bakery vibes, i dont know just looking at them makes me so happy.
bagels for breakfast, lunch and dinner. So many options but my favorite one is salmon, cream cheese and avocado with my matcha bagel. If you want to make sweet bagels don’t forget to add honey to your dough!
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Matcha bagels, as well as all different types of bagels need to take a boiling water bath for 1 minute on each side, sometimes you can even do 2 minutes but it really depends on your preferences.
this will hold the bagel shape when baking in the oven and make it more chewy.
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Ingredients
YOU NEED
- Active dry yeast
- lukewarm water
Ingredients
YOU NEED
- All purpose flour
- bread flour
- Salt
- matcha
Bagels
Matcha bagels are super simple to make, they only require six ingredients, those being salt, flours, water and active dry yeast.
They’re supposed to be super dense and chewy that’s why we are using mostly bread flour and less part of all purpose flour. We have tried to make them both ways, only using bread flour and part of both and I surprisingly liked this result better.
we also wanted to change some things that’s why we added butter, richer in flavor but it’s not necessary.
different Bagels
there’s so many varieties of bagels and we will be updating the recipes every time we make one. Blueberry bagels, everything bagels and cheese bagels are my absolute favorite.
Seeds
I like to add every seed I have on my pantry, I don’t have any preference and I don’t even check what they are, everything tastes fenomenal. I also use spices, garlic powder, chili flakes to make it spicy and about 10 more spices that I can’t even name. Poppy seeds are great for this and sesame too! Make sure to pant them with egg wash so they can stick into the Matcha bagels
Process
How many matcha bagels
do we get with this recipe? We are making 4 if I’m not wrong but you can make them smaller and have more. If you make them bigger make sure to bake them longer. You don’t have to do the maths im sure there’s a button that goes 2x and 3x scrolling down in the recipe.
RECIPE in cups and grams
INGREDIENTS:
Yeast mixture
- 8 grams of active dry yeast (2 tablespoon)
- 225 ml of lukewarm water (7.1 floz)
Dough
- 150 grams all purpose flour (1.2 cups)
- 225 grams bread flour (1.8 cups)
- 1/2 teaspoon of salt
- 1 teaspoon of matcha (powder)
- 1 tablespoon of butter
Extra
- Water for boiling
- 1 egg for egg wash
- 1 tablespoon of water for egg wash
- bagel seasoning
INSTRUCTIONS:
1)First step, sponge or yeast mixture
we start with making our yeast mixture or sponge! You want to grab a jar and pour lukewarm water in it. Make sure the water is not too hot. Add the active dry yeast and mix until you see no lumps.
You want to cover it with damp paper and allow it to rest for about 10 minutes in a warm place. You will know it’s ready when you see foam on top.
2)Second step, dough
While the yeast mixture is resting you can go ahead and start weighing all the ingredients and putting them all in a mixing bowl.
we are using all purpose flour, bread flour, salt, matcha and butter. We added the butter just to try how it would taste like with it, but it’s pretty much optional. Not necessary at all.
when the sponge is ready add it here with the rest of ingredients.
3)Third step, kneading
you can use a stand mixer if you have one, with the dough hook attachment on medium low speed knead for 20 minutes. You will see how after 20 minutes the dough starts to look smoother and more elastic. If you don’t have one it’s fine you will just have to knead a little longer! We showed you that you can do it without using a stand mixer okay:)
4)Fourth step, first proof
You want to place the dough into a bowl, covering it with plastic wrap or damp paper, you should use a clean and greased bowl for this one.
allow it to proof in a warm place so it grows faster for about 1h / 1h 15 minutes, time really depends on the temperature.
5)Fifth step, shaping
Maybe you want to weight the dough to make them the same shape and separate into 4 balls, then you want to poke your finger in the middle (if it sticks to the dough make sure to dip your finger into flour) and move it using to fingers making the middle hole bigger, I don’t know how to explain you have so many tutorials on YouTube, I’m not the best at this.
6)Sixth step, second proof
once they’re bagel shaped you can put them in a baking pan and cover with plastic wrap or whatever you prefer, really.
allow them to proof for about 35 minutes, they will grow and get bigger and also they will look smoother!
7)Seventh step, first bake
Bagels need two different types of baking, first we boil them and then we put them in the oven. You want to fill one pot with water and when it starts boiling put the bagels one or two each time, cook them 1 minute on each side and place them into a baking pan.
8)Eight step, second bake
beat one egg and mix it with one tablespoon of water. Paint the whole bagel with it, add your favorite bagel seasoning on top and bake at 200C or 390F for about 16-18 minutes! You will know if it’s ready more from the color because it will start to get brownish a bit. Not burnt tho.
9)Ninth step,
And here you can see the results! You can eat them however you like to eat your matcha bakes and enjoy! 😉
Matcha bagels
Ingredients
Yeast mixture
- 8 grams of active dry yeast
- 225 ml of lukewarm water
Dough
- 150 grams all purpose flour
- 225 grams bread flour
- 1/2 teaspoon of salt
- 1 teaspoon of matcha powder
- 1 tablespoon of butter
Extra
- Water for boiling
- 1 egg for egg wash
- 1 tablespoon of water for egg wash
- bagel seasoning
Instructions
1)First step, sponge or yeast mixture
- we start with making our yeast mixture or sponge! You want to grab a jar and pour lukewarm water in it. Make sure the water is not too hot. Add the active dry yeast and mix until you see no lumps. You want to cover it with damp paper and allow it to rest for about 10 minutes in a warm place. You will know it’s ready when you see foam on top.
2)Second step, dough
- While the yeast mixture is resting you can go ahead and start weighing all the ingredients and putting them all in a mixing bowl.
- we are using all purpose flour, bread flour, salt, matcha and butter. We added the butter just to try how it would taste like with it, but it’s pretty much optional. Not necessary at all.
- when the sponge is ready add it here with the rest of ingredients.
3)Third step, kneading
- you can use a stand mixer if you have one, with the dough hook attachment on medium low speed knead for 20 minutes. You will see how after 20 minutes the dough starts to look smoother and more elastic. If you don’t have one it’s fine you will just have to knead a little longer! We showed you that you can do it without using a stand mixer okay:)
4)Fourth step, first proof
- You want to place the dough into a bowl, covering it with plastic wrap or damp paper, you should use a clean and greased bowl for this one. allow it to proof in a warm place so it grows faster for about 1h / 1h 15 minutes, time really depends on the temperature.
5)Fifth step, shaping
- Maybe you want to weight the dough to make them the same shape and separate into 4 balls, then you want to poke your finger in the middle (if it sticks to the dough make sure to dip your finger into flour) and move it using to fingers making the middle hole bigger, I don’t know how to explain you have so many tutorials on YouTube, I’m not the best at this.
6)Sixth step, second proof
- once they’re bagel shaped you can put them in a baking pan and cover with plastic wrap or whatever you prefer, really. allow them to proof for about 35 minutes, they will grow and get bigger and also they will look smoother!
7)Seventh step, first bake
- Bagels need two different types of baking, first we boil them and then we put them in the oven. You want to fill one pot with water and when it starts boiling put the bagels one or two each time, cook them 1 minute on each side and place them into a baking pan.
8)Eight step, second bake
- beat one egg and mix it with one tablespoon of water. Paint the whole bagel with it, add your favorite bagel seasoning on top and bake at 200C or 390F for about 16-18 minutes! You will know if it’s ready more from the color because it will start to get brownish a bit. Not burnt tho.
9)Ninth step,
- And here you can see the results! You can eat them however you like to eat your matcha bakes and enjoy! 😉
Video
@archersfood Replying to @Lilly sage♥️ recipe in our blog! Matcha bagels!!! #food #foodie #recipes #easyfood #bagelsbreakfast #breakfast #cottage #bakery ! #bagels #bageltok
♬ original sound – alex
Nutrition
If you want to freeze the dough make sure to do it when you first proof it, after it raises punch down the dough and cover with plastic wrap.
when you need to use it allow it to proof overnight in the fridge and do the rest of steps normally.
you can also freeze them after baked, toast right before eating and add your favorite ingredients to it!!! Eat and enjoy!!
Archersfood
archersfood
