Matcha Sourdough Bagels
by sourdoughjesha on September 16, 2024
These homemade Matcha Sourdough Bagels are perfectly soft, chewy, and infused with a rich matcha flavor in every bite.
These homemade Matcha Sourdough Bagels are perfectly soft, chewy, and infused with a rich matcha flavor in every bite. Made with simple ingredients and naturally fermented for added depth, they’re an ideal breakfast or snack for matcha lovers!
Inspired by the traditional sourdough method, these homemade Matcha Sourdough Bagels are irresistibly soft and chewy, with a vibrant green hue and delicate earthy flavor from matcha powder. Made with simple pantry staples, these bagels are the perfect blend of tangy sourdough and the unique taste of matcha. They’re ideal for enjoying fresh, toasted, or with your favorite spreads, and they’ll stay delicious all week long!
Matcha Sourdough Bagels Recipe
I’ve always loved the earthy, slightly sweet flavor of matcha, so when I decided to create a new sourdough bagel recipe, I knew I had to incorporate matcha! These Matcha Sourdough Bagels are perfect for anyone who enjoys the unique flavor of matcha combined with the tangy depth of sourdough. Plus, the natural fermentation makes them extra nutritious and easy to digest. Whether you’re new to sourdough or a seasoned pro, this recipe is sure to become a favorite in your kitchen!
These Matcha Sourdough Bagels are not only visually stunning with their bright green color but also offer a perfect balance of chewy texture and subtle matcha flavor. The fermentation process adds a slight tang that complements the matcha, making these bagels an irresistible breakfast or snack. You can pair them with sweet toppings like honey or fruit, or keep it savory with cream cheese or avocado. Either way, these bagels are a unique and delicious addition to your sourdough repertoire!
This Matcha Sourdough Bagel Is:
- Made with simple ingredients: Bread flour, matcha powder, sourdough starter, and honey come together to create the perfect matcha-flavored bagel base.
- Soft and chewy texture: Each bagel has an irresistibly chewy interior, perfect for toasting or eating fresh.
- Delicious and versatile: Top with cream cheese, avocado, or even sweet toppings like honey or jam for a breakfast that’s both satisfying and flavorful.
- Naturally fermented for deep flavor and nutrition: The slow fermentation process enhances the flavor while boosting texture and nutritional benefits.
- Perfect for matcha lovers: The earthy flavor of matcha pairs beautifully with the slight tang of sourdough, creating a deliciously unique bagel.
Homemade Matcha Sourdough Bagel Success Tips:
- Use active and bubbly sourdough starter: For the best rise and flavor, ensure your sourdough starter is active and bubbly before mixing your dough. Feed it 4-6 hours before using it in the recipe.
- Perform stretch and folds for better texture: During the first rise, gently stretch and fold the dough every 1-1.5 hours. This strengthens the dough and helps achieve the perfect chewy texture in your bagels.
- Chill for better flavor: Allow the dough to proof overnight in the fridge to enhance both the flavor and texture. The cold fermentation process deepens the flavor of the sourdough.
- Use high-quality matcha: The flavor and color of your bagels depend on the quality of matcha you use, so opt for a ceremonial or culinary-grade matcha for the best results.
How to Shape Bagels:
Shaping bagels is easier than it looks. Start by poking your finger through the center of the dough ball, then use two fingers to gently stretch and widen the hole to about 1.5 to 2 inches. That’s all there is to it!
How to Make Matcha Sourdough Bagels:
- Mix the dough: Combine bread flour, sourdough starter, water, honey, matcha powder, and salt. Knead the dough until smooth, then let it rest for 30 minutes.
- First rise: Cover the dough and let it rise at room temperature for 6-8 hours, or until doubled in size.
- Overnight proof: Place the dough in the fridge overnight to enhance flavor and fermentation.
- Shape the bagels: The next day, divide the dough into equal pieces, shape each into a ball, and poke a hole in the center to form the bagels. Widen the hole with your fingers.
- Final Rise: Let the bagels rise for 1-2 hours or until puffy to the touch.
- Boil the bagels: Boil the bagels for 1 minute on each side.
- Bake to perfection: Bake the bagels at 425°F for 20-25 minutes, until golden brown and chewy.
Health Benefits of Matcha Sourdough Bagels:
Matcha and sourdough are both known for their health benefits. Matcha is rich in antioxidants and provides a natural energy boost, while the sourdough fermentation process improves digestibility by breaking down gluten and reducing anti-nutrients. These bagels are not only delicious but also a nutritious choice for your breakfast!
If You Enjoy Matcha Sourdough Bagels, Try These Next:
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Matcha Sourdough Bagel
Ingredients
- 400 g bread flour
- 100 g sourdough starter 100% hydration
- 220 g water
- 15 g honey
- 10 g matcha powder ceremonial or culinary grade
- 8 g sea salt
Instructions
- Mix the Dough: In a large mixing bowl, combine bread flour, sourdough starter, water, honey, matcha powder, and sea salt. Knead the dough by hand or using a stand mixer with the dough hook attachment until smooth and elastic, about 8-10 minutes.400g bread flour, 100g sourdough starter (100% hydration), 220g water, 15g honey, 10g matcha powder (ceremonial or culinary grade), 8g sea salt
- Rest the Dough: Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 6-8 hours, or until it doubles in size. During the first rise, gently stretch and fold the dough every 1-1.5 hours. This strengthens the dough and helps achieve the perfect chewy texture in your bagels.
- Overnight Proof: After the first rise, place the covered dough in the fridge for an overnight proof to develop flavor.
- Shape the Bagels: The next day, remove the dough from the fridge and divide it into 8 equal pieces. Roll each piece into a ball, then poke your finger through the center of each ball to form a hole. Gently stretch the hole to about 1.5-2 inches in diameter.
- Final Rise: Place your bagels on a greased tray and let them rise 1-3 hours or until puffy to the touch.
- Boil the Bagels: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil. Boil each bagel for 1 minute on each side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.
- Bake the Bagels: Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch. Allow them to cool on a wire rack before serving.
Notes
Storage:
Store your matcha sourdough bagels in an airtight container at room temperature for up to 3 days, or freeze for longer storage.Notes:
- Use high-quality matcha: For the best color and flavor, use ceremonial-grade or high-quality culinary-grade matcha.
- Customization: You can add toppings like sesame seeds or chia seeds before baking for extra texture and flavor.
This is an interesting flavor profile.
Is there a cream cheese recipe for this?
Hi Priscilla! I’m working on it. Stay tuned 🙂
If I freeze them in a plastic bag will they last a whole week?
Yes, definitely! Slice them before. You can freeze bagels for 2 months.
Made them. Delicious. Really couldn’t taste matcha…but love that it is in there for health benefits and color. In helpful hints it says to stretch the dough during the first rise…but didn’t say that in actual recipe instructions which it should say. Also did not tell you to let it rise and rest for two after removing from the fridge and shaping them, before boiling and baking them.
The recipe says to ro stretch and folds in the context section, but not in the actual recipe section. I did not get a good rise/chew on these just based on the recipe section. Disappointed.
Thank you for sharing this recipe!