Matcha Bagels

Name: Matcha Bagels
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Strong bread flour; 15 grams Brown sugar (or caster sugar); 4 grams Salt; 2 grams Dry yeast; 2 grams Matcha; 140 to 160 ml Water (room temperature to lukewarm); 4 to 5 cm from the bottom of the pan Hot water for kettle boiling; 1 as much as you need to color the water Brown sugar for kettle boiling

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

4 servings

250 gramsStrong bread flour
15 gramsBrown sugar (or caster sugar)
4 gramsSalt
2 gramsDry yeast
2 gramsMatcha
140to 160 ml Water (room temperature to lukewarm)
4to 5 cm from the bottom of the pan Hot water for kettle boiling
1as much as you need to color the water Brown sugar for kettle boiling

Saved

Steps

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.