Matcha Bagels
Here's my take on making matcha bagels, since now it's accepted as a standard flavor. It's so easy, and yet the fragrance of matcha is so soothing.
It's not very different from making plain bagels. I posted this here to remind myself how much matcha powder I'm supposed to add .
Please adjust the amount of water or the time for rising depending on the condition of your dough. Recipe by Hakueidoll
Matcha Bagels
Here's my take on making matcha bagels, since now it's accepted as a standard flavor. It's so easy, and yet the fragrance of matcha is so soothing.
It's not very different from making plain bagels. I posted this here to remind myself how much matcha powder I'm supposed to add .
Please adjust the amount of water or the time for rising depending on the condition of your dough. Recipe by Hakueidoll
Cooking Instructions
- 1
Mix the bread flour, brown sugar, salt, dry yeast, and matcha in a ball. Add water and knead until the dough comes together. This usually takes about 20 minutes.
- 2
Cut the dough into 4 portions. Stretch the sliced side and close to shape into a ball. With the seam facing down, cover with plastic wrap to avoid drying and let rest for 10 minutes.
- 3
Flip the dough so that the seam is now facing up. Stretch out to flatten. Roll it up from the corner and shape into a stick. Stick the two ends to form a ring.
- 4
Cover the dough (with a dish, or anything of the sort). Let rest for 30 to 40 minutes. If it's during the wintertime, let it rest somewhere warm.
- 5
Leave to rise until the dough has doubled in size. Dissolve the brown sugar in the hot water for kettle boiling. Adjust the heat to prevent the water from boiling. Boil both sides of the dough for 30 to 40 seconds each. At this point, preheat the oven to 230℃.
- 6
Pat dry the bottom side of the boiled dough (otherwise, it will burn). Align onto a baking tray lined with parchment paper. Bake in 230℃ preheated oven for 11 minutes.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Matcha Green Tea and Maple Syrup Bagels Matcha Green Tea and Maple Syrup Bagels
I has a 'matcha maple syrup latte' at a cafe and loved it So I tried making bagels with the same flavorings.You can just let your bread maker do the kneading, but there's a chance that it'll break the machine since the bagels are less moist compared to regular bread and thus require more power to knead.If you're not worried about dieting, add some white anko (sweet bean paste) and/or white chocolate. Recipe by itarunrun
-
Easy Matcha Bagels with White Chocolate Easy Matcha Bagels with White Chocolate
I often bake matcha cookies with white chocolate. It struck me that I could incorporate this flavor into my beloved bagels.They turned out much better than expected.When you roll the dough, make sure to roll tightly as this will ensure you get dense, chewy bagels.Boil bagels over low heat, otherwise they will wrinkle. Recipe by Birofujin -
Simple Bagels Simple Bagels
I wanted to use all purpose flour to make bagels for sandwiches. I put this recipe together to use up some whole wheat flour and rye. It's also a reminder for me.I've adjusted the amount of water so that the dough is easy to knead. Hence, I don't think you'll have much trouble kneading it.You could either use fine or coarsely ground whole wheat and rye. Also adjust the time for rising to your preference. Recipe by geosmin -
Matcha Tofu Bagel Matcha Tofu Bagel
I just thought a matcha flavoured bagel would taste lovely.For more details refer to.I tried adding white chocolate to a bagel I had just shaped and it tasted amazing. Recipe by Makunouchi -
Soft Bagels Soft Bagels
I like chewy bagels, but I like soft and dense ones as well. These bagels can be used in many ways and are easy to eat.They're also good for sandwiches.Cover the dough with a damp cloth from the first rising to the shaping stage (Since the rising time is not very long, it is technically called “floor time”). Cloth is not needed during the second rising.For a smooth finish, remove the trapped air out of the dough really well before shaping the dough. Recipe by Masacchi -
Easy Chocolate Bagels Easy Chocolate Bagels
Because I've been baking plain bagels all along, here's my experiment to make something rather different.The water in the kettle shouldn't be boiling hot when boiling the bagels. The temperature should be a little lower than boiling so that there are small bubbles rising to the surface. When the sugar in the water sticks to the dough, it gives it a nice glaze, so I think you could use a decent amount of sugar for that. The time for rising is only an estimation.The numbers in parenthesis are the baker's percentages. Recipe by kit73 -
Pitch-black Bagels Pitch-black Bagels
Aiming to recreate bagels from a store.If you boil the water too vinously, your bagels will get all wrinkly. Recipe by Bu-nyanm -
Corn Bagels Corn Bagels
I wanted to have a bagel that tastes like an English muffin with corn grits.I added a rather abundant amount of corn grits. I used coarsely ground corn grits this time, but you can also just use corn meal. Recipe by esu -
Blueberry Bagels Blueberry Bagels
I made these for my mother, who loves blueberry bagels.Refer to(milk tea bagels) for instructions on how to shape the bagels. Recipe by uzukaji -
Elegant Chocolate Marbled Bagels Elegant Chocolate Marbled Bagels
I can never help myself once I cut into bread and see a marble pattern. Although I looked around, I couldn't find a recipe for marbled bagels, so I tried making one that had a flavor that I liked. It just so turned out that I was able to make an interesting one!There is also a red potato, matcha, and kabocha squash version.When you are letting the bread machine mix the chocolate dough, if it doesn't mix well, then knead it by hand till it looks nice. While you are doing that, be sure to cover the white dough with a tightly wrung out damp paper towel so that it doesn't dry out. Be careful not to trap air into it, when you form the dough into balls. Also be careful to tightly close the seam. Recipe by Youtank -
Whole Wheat Bagels Whole Wheat Bagels
I like healthy bagels. I heard that the whole wheat ones are lower in calories I decided to give them a try.I often add dried fruits to reduce the amount of sugar but even plain these bagels are delicious because of the whole wheat flavor.If you have made plain bagels before this way is similar.You have to be careful about the amount of water and the amount of time for proving. The room temperature and humidity will affect them. Adjust the amount of water and proving time as it goes. You can easily decide the water content as you knead the dough. Recipe by Hakueidoll -
Brown Sugar Bagels with Walnuts Brown Sugar Bagels with Walnuts
I saw brown sugar bagels at the supermarket and wanted to try making something like them by myself, so I created this recipe.Refer tofor shaping the dough. Recipe by uzukaji
More Recipes
Comments