Matcha Bagels

Matcha Bagels

Since it's spring, matcha powder was on the sales rack as a recommendation. I couldn't resist buying it, and ended up making my favorite bagels with it.
Because I wasn't careful when shaping it into a ring, there are now cracks.

Ingredients: 4 bagels

Strong bread flour
250 g
Brown sugar (or caster sugar)
15 g
4 g
Dry yeast
2 g
2 g
Water (room temperature to lukewarm)
140 to 160 ml
Hot water for kettle boiling
4 to 5 cm from the bottom of the pan
Brown sugar for kettle boiling
As much as you need to color the water


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.

Story Behind this Recipe

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.