Recipe

11 INGREDIENTS • 14 STEPS • 10HRS

Maple Matcha Bagels

Name: Maple Matcha Bagels
Total time: PT36000.0S
Yield: 6
Ingredients: 2 tablespoon Matcha Powder; 3 1/2 cup Bread Flour; 1 teaspoon Salt; 1 tablespoon Baking Soda; 2 1/4 teaspoon Active Dry Yeast; 5 tablespoon Maple Syrup; 1 1/2 cup Water; as needed Cornmeal; 1 Egg; 1 tablespoon Oat Milk; 1 tablespoon Maple Syrup

5

1 rating

Homemade Bagels with a twist. Try this breakfast classic with cream cheese and some tea or coffee.

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Maple Matcha Bagels

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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.

Homemade Bagels with a twist. Try this breakfast classic with cream cheese and some tea or coffee.

10HRS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings

6

US / Metric

Bagels

2 Tbsp

Matcha Powder

up to 3 Tbsp

3 1/2 cups

Bread Flour

or High-Gluten Flour

1 tsp

Salt

1 Tbsp

Baking Soda

1/2 Tbsp

Active Dry Yeast

1/3 cup

Maple Syrup

1 1/2 cups

Warm Water

as needed

Cornmeal

Egg Wash

1

Egg

1 Tbsp

Oat Milk

1 Tbsp

Maple Syrup

Nutrition Per Serving

VIEW ALL

Calories

363

Fat

2.2 g

Protein

11.1 g

Carbs

73.8 g

Add to plan

Maple Matcha Bagels

Save

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 InstructionsHide images

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 (1/2 Tbsp) 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 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.