Put ☆ ingredients in a bowl and knead well for about 20 minutes, then divide the dough into 4 portions. Shape into balls and cover with a moistened kitchen towel. Allow to rest for 15 minutes.
Turn the dough over and roll portions into a 10 x 25 cm oval.
Sprinkle the white chocolate chips in the middle and then roll the dough tightly. Make sure to close the end of the of the roll tightly and to shape it nicely.
Now shape the bagels. Press one end flat and merge with the other end. Close the ends tightly or otherwise they will unravel when boiling.
Cover the bagels with a moistened kitchen towel again and rise for about 30 minutes.
Meanwhile, preheat the oven to 210°C. Boil the water in the frying pan with honey. Once boiled, turn the heat down low and boil the bagels for about 30 seconds on each side. Dab off any excess moisture and then bake for about 15 minutes.
Story Behind this Recipe
I often bake matcha cookies with white chocolate. It struck me that I could incorporate this flavor into my beloved bagels. They turned out much better than expected.
When you roll the dough, make sure to roll tightly as this will ensure you get dense, chewy bagels. Boil bagels over low heat, otherwise they will wrinkle.