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SideChef
Recipes
Breakfast
Maple Matcha Bagels

11 INGREDIENTS • 14 STEPS • 10HRS

Maple Matcha Bagels

Recipe

5.0

1 rating
Homemade Bagels with a twist. Try this breakfast classic with cream cheese and some tea or coffee.
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Homemade Bagels with a twist. Try this breakfast classic with cream cheese and some tea or coffee.
author_avatar
Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours.

10HRS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings
6
us / metric
Bagels
Matcha Powder
2 Tbsp
Matcha Powder
up to 3 Tbsp
Bread Flour
3 1/2 cups
Bread Flour
or High-Gluten Flour
Salt
1 tsp
Salt
Baking Soda
1 Tbsp
Baking Soda
Active Dry Yeast
2 tsp
Active Dry Yeast
Maple Syrup
1/3 cup
Maple Syrup
Water
1 1/2 cups
Warm Water
Cornmeal
as needed
Cornmeal
Egg Wash
Egg
1

Sponsored

Eggland's Best Classic Egg
Oat Milk
1 Tbsp
Oat Milk
Maple Syrup
1 Tbsp
Maple Syrup

Nutrition Per Serving

VIEW ALL
Calories
363
Fat
2.2 g
Protein
11.1 g
Carbs
73.8 g
Love This Recipe?
Add to plan
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Maple Matcha Bagels
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author_avatar
Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours.

Author's Notes

Makes 6-8 bagels.

Cooking Instructions

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step 1
In a large bowl, combine the Bread Flour (3 1/2 cups), Matcha Powder (2 Tbsp), and Salt (1 tsp). Whisk gently to combine.
step 2
In a measuring cup, add Water (1 1/2 cups) and Maple Syrup (3 Tbsp) and stir to dissolve. Add in the Active Dry Yeast (2 tsp) and whisk for a few minutes. Cover with cling wrap and let it sit for 5-10 minutes until frothy.
step 3
Make a well in the flour mixture and pour in the yeast mixture. Knead into a dough for 5 minutes with a machine or 10-15 minutes by hand. You’ll know it’s done when the dough passes the windowpane test.
step 4
Grease another bowl with olive oil and place the dough in, let it rise for 60-90 minutes. Once risen, punch the dough to release the trapped air.
step 5
Lightly flour a flat surface and pour out the dough. Divide the dough into equal sizes of 70-80g. Roll each dough in your hands to form a tight ball.
step 6
Working with one ball at a time, use a floured wooden spoon to poke a hole in the middle. Slightly extend the hole with your fingers to a diameter of 1-2 inches larger.
step 7
Line a baking sheet with parchment paper, spray a light coating of baking oil and place the bagels on it.
step 8
Cover the baking sheet with 2 layers of cling wrap and refrigerate for 8-15 hours or overnight. The longer rest period leads to lighter bagels whereas a short rest time makes them dense.
step 9
Preheat oven to 400 degrees F (200 degrees C).
step 10
Fill a pan with water and add Maple Syrup (2 Tbsp) and bring to a boil for the syrup to dissolve. Reduce the heat to a simmer and whisk in the Baking Soda (1 Tbsp).
step 11
Work in batches and blanch the bagels for 1 minute per side. Sprinkle Cornmeal (as needed) on a baking tray, drain all water from the bagel, and place them on the tray.
step 12
In a small bowl whisk together the Eggland's Best Classic Egg (1), Oat Milk (1 Tbsp), and Maple Syrup (1 Tbsp) and gently brush each bagel with the wash. Sprinkle the toppings of choice on top.
step 13
Bake for 20-24 minutes.
step 14
Let it cool on a cooling rack for 8-10 minutes. Enjoy this delicacy with cream cheese or by itself with tea/coffee.
step 14 Let it cool on a cooling rack for 8-10 minutes. Enjoy this delicacy with cream cheese or by itself with tea/coffee.

Tags

Breakfast
Dairy-Free
American
Brunch
Bread
Snack
Shellfish-Free
Vegetarian
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