In a large bowl, combine the Bread Flour (3 1/2 cup), Matcha Powder (2 tablespoon), and Salt (1 teaspoon). Whisk gently to combine.
In a measuring cup, add Water (1 1/2 cup) and Maple Syrup (3 tablespoon) and stir to dissolve. Add in the Active Dry Yeast (2 1/4 teaspoon) and whisk for a few minutes. Cover with cling wrap and let it sit for 5-10 minutes until frothy.
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.
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.
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.
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.
Line a baking sheet with parchment paper, spray a light coating of baking oil and place the bagels on it.
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.
Preheat oven to 400 degrees F (200 degrees C).
Fill a pan with water and add Maple Syrup (2 tablespoon) and bring to a boil for the syrup to dissolve. Reduce the heat to a simmer and whisk in the Baking Soda (1 tablespoon).
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.
In a small bowl whisk together the Egg (1), Oat Milk (1 tablespoon), and Maple Syrup (1 tablespoon) and gently brush each bagel with the wash. Sprinkle the toppings of choice on top.
Bake for 20-24 minutes.
Let it cool on a cooling rack for 8-10 minutes. Enjoy this delicacy with cream cheese or by itself with tea/coffee.