Sourdough Matcha Bagel
It was St. Patty’s day last week and I felt inspired to make my first-ever green matcha sourdough bagel. Originally, I was going to make a completely green dough, but a matcha latte was my inspo, and a good latte should have swirls of creamy white coconut milk. So, I decided to make 2 separate doughs – one green, with matcha-coconut, and one with just coconut milk – and braid them together to create a matcha-coconut swirl bagel. This recipe post will show you how to make both options though; a braided swirl bagel and a fully green bagel.
The coconut milk infusion makes the dough extra soft and adds a little hint of sweetness that compliments the nutty, earthy flavor of the matcha so well. These bagels are soft on the inside, chewy, and look vibrant and gorgeous with their green and white swirls. For the cream cheese, I had to go all out and add real vanilla bean, coconut shreds, and a touch of raw honey.
I’m so obsessed with this matcha bagel…
Get ready for this matcha sourdough bagel to blow your mind! Soft, fluffy, and packed with delicious matcha-coconut swirls, it’s basically a vanilla matcha latte in bagel form. And don’t forget the coconut vanilla bean cream cheese topping, adding that extra creaminess you crave. Plus, with naturally fermented sourdough, this bagel is not only tasty but also gut-healthy and nutritious! So come on, treat yo’ self to a guilt-free indulgence that’s loaded with antioxidants and theanine goodness.
It’s like your favorite latte in bagel form, with the added bonus of gut-healthy and nutritious sourdough fermentation. So treat yourself to some self-love and wellness with every bite of this delicious and energizing matcha sourdough bagel. You deserve it, babe!
This sourdough matcha bagel is basically a vanilla matcha latte with a splash of coconut milk recreated in bagel form. It has delicious swirls of matcha-coconut in every single bite, and is topped with a coconut vanilla bean cream cheese. As always, the bagel is naturally fermented with sourdough so it’s gut healthy and nutritious!
My favorite ways to enjoy a sourdough matcha bagel:
- Cream cheese: Spread a generous layer of cream cheese on your matcha bagel for a creamy and tangy contrast to the earthy matcha flavor. I’m obsessed with Nancys!!
- Smoked salmon: Top your matcha bagel with smoked salmon, cream cheese, and capers for a delicious and refreshing bagel sandwich.
- Avocado: Mash some ripe avocado onto your matcha bagel and sprinkle with salt and pepper for a healthy and satisfying breakfast or snack.
- Sweet toppings: If you prefer a sweeter bagel, you can try spreading some honey, jam, or nut butter on your matcha bagel for a delicious and indulgent treat.
- Toasted: Toast your matcha bagel and enjoy it plain or with your favorite toppings for a warm and comforting breakfast or snack.
✨Health Benefits of Sourdough Bagels✨
Sourdough bagels are unlike all other types of bagels because they go through a long and slow natural fermentation with wild yeasts and lactic acid bacteria (LAB). This ancient, 6,000-year-old tradition has remarkable health benefits. Sourdough fermentation makes wheat and other grains easy to digest and more nutritious because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough bagels are chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
Choose Your Variation: Braided Matcha or Matcha
VARIATION 1: BRAIDED MATCHA
Making a braided bagel is a fun and creative way to switch up the traditional circular shape. Create two doughs, one regular and one matcha, and braid together using the instructions below.
VARIATION 2: MATCHA
Create one dough (all matcha) and shape as normal! Matcha bagels are a unique twist on the classic bagel, with a beautiful green color and a slightly sweet, earthy flavor.
What Makes These Sourdough Matcha Bagels Healthy?
These bagels are made with simple, clean ingredients, and the recipe also calls for a long and slow natural fermentation with sourdough culture which enhances nutrition and supports gut health.
Sourdough is an ancient, natural fermentation process that uses a mixed culture of wild yeasts and lactic acid bacteria (the same bacteria used to make sauerkraut, kefir, and kimchi) to ferment grains. This traditional practice has remarkable health benefits:
- Increased Nutrient Absorption: By degrading phytic acid, sourdough fermentation increases the bioavailability of B vitamins and minerals, like iron, zinc, and magnesium so those nutrients are better absorbed by your body.
- Easy to Digest: Lactic acid bacteria neutralize plant compounds like anti-nutrients (phytic acid), lectins, gluten, and FODMAPs, making sourdough easy to digest, gut healthy, and anti-inflammatory.
- Boosts Prebiotics and Antioxidants: Natural fermentation increases the antioxidant content of bread and creates more prebiotic fiber, a type of indigestible plant fiber that provides food for the beneficial bacteria in your gut and helps support a healthy and diverse microbiome.
- Low Glycemic: Sourdough fermentation lowers the glycemic index of bread, which helps stabilize blood sugar keeps you feeling energized without a crash.
- Reduced gluten sensitivity: The long fermentation process used to make sourdough bread can help to break down the gluten in the bread, making it easier to digest and reducing symptoms of gluten sensitivity.
- Increased Energy: Sourdough bread can be considered energizing because it provides a sustained source of energy due to the slow-release of carbohydrates. It is also nutrient-dense, with increased bioavailability of certain nutrients that are essential for energy production in the body. Additionally, sourdough bread has a lower glycemic index compared to bread made with commercial yeast, which prevents blood sugar spikes and crashes that can lead to feelings of lethargy. Overall, the natural fermentation process used to make sourdough bread contributes to its energizing properties.
- Supports a healthy gut microbiome: The fermentation process promotes a healthy gut microbiome and improves overall digestive health.
I used this organic coconut milk that does not contain any gums (it can be super hard to find). If you’re unable to find coconut milk, replace it with your favorite milk instead! Coconut milk is rich in medium-chain triglycerides (MCTs) that can promote weight loss and improve cognitive function. It is also high in lauric acid, a type of saturated fat that has antimicrobial and anti-inflammatory properties. Coconut milk is a good source of vitamins C, E, and B vitamins, as well as minerals such as iron, magnesium, and potassium.
Matcha is a type of powdered green tea that has been consumed for centuries in Japan and has gained popularity around the world due to its potential health benefits. Matcha contains high levels of antioxidants, particularly a type called catechins, which may have anti-cancer properties and help protect against heart disease. It also contains theanine, an amino acid that can promote relaxation and improve mental clarity. Matcha may also boost metabolism and aid in weight loss, while providing a gentle energy boost due to the caffeine it contains. Additionally, matcha may support healthy skin, promote detoxification, and improve overall mood and well-being.
Clean, Simple Ingredients
Nothing artificial, no commercial yeast, and no preservatives.
Nutrition Breakdown of One Large Sourdough Matcha Bagel
- 235 Calories
- 4.6g Fat (6%)
- 40.6g Carbs (14%)
- 5.8g Fiber (21%)
- 0g Sugar (0%)
- 7.9g Protein (16%)
- 2.5mg Iron (14%)
- 0.1mg Manganese (4%)
- 3.1mg Vitamin B3 (20%)
- 0.1mg Vitamin B2 (10%)
Sourdough Bagel Baking Schedule
This is what a typical bagel-making schedule looks like for me.
P.S. Temperature is one of the single most important factors that affect fermentation. The warmer your place, the faster your dough will ferment. So please use my schedule as simply a jumping-off point for your own.
Prepare sourdough starter
Either feed your sourdough starter the night before to prepare or if your sourdough starter is in the fridge be sure to feed it every 12 hours, 3 days before you plan to bake.
- 10 AM – Mix bagel dough, cover and let sit at room temp until it doubles in size (6-8 hours)
- 6 PM – Place dough covered in the fridge for an overnight fermentation (10+ hours). This step is to develop flavor and nutrition… it’s optional, but highly recommended.
- 8 AM – Divide bagel dough, shape and cover with tea towel. Let it rise for 2 hours.
- 10 AM – Prepare boiling water and preheat oven.
- 10:15 AM – Boil bagels, add toppings and bake.
Ingredients for Sourdough Matcha Bagels
Here’s what you’ll need to make these sourdough matcha bagels at home.
6 CLEAN INGREDIENTS
- Bread Flour: A high-protein flour is needed for bagel making. You can use a white or whole wheat bread flour. King Arthur has a great bread flour that is usually widely available. I recommend using bread flour as your base, and adding 10% – 20% stone-milled whole wheat flour.
- Water: Preferably warm water is best! Warmer water helps kickstart fermentation.
- Sourdough Starter: Be sure you are using active sourdough starter (not discard).
- Matcha: I used this one.
- Coconut Milk: I like this organic coconut milk because it does not contain any gums.
- Sea Salt: Enhances flavor (and nutrition) by slowing fermentation.
- Eggs: You’ll brush your bagels with an egg wash to give it a beautiful golden color.
- Cream cheese: I used my favorite probiotic cream cheese from Nancy’s.
Equipment Needed for Sourdough Bagels
- Dough Mixer or Mixing Bowl (by hand): You can prepare the bagel dough with a mixer or by hand, either one works.
- Dough Scraper: Used for dividing our dough.
- Baking Pan
- Baking Scale: Ideal for accurately measuring ingredients and weighing dough balls after dividing to ensure they are similar in size.
Tips for Making Sourdough Bagels
What if I don’t have coconut milk? Can I use water or another milk?
Yes! Milk will make the dough extra soft and moist, so I’d recommend replacing the coconut milk with grass-fed whole milk, almond milk, or your favorite milk of choice. Water will work too, the dough just won’t be quite as soft as if you used milk.
WHAT TYPE OF FLOUR SHOULD I USE?
A high-protein flour is needed for bagel making if you want to achieve the classic bagel look and texture. You can use a white or whole wheat bread flour. King Arthur has a great bread flour that is usually widely available. I recommend using white bread flour as your base, and adding in 10% – 20% whole wheat flour. If you’d prefer to make a whole grain bagel you can definitely do that, just refer to the notes below so you can adjust the hydration level appropriately.
Do I have to boil these bagels?
Yes, I strongly recommend boiling the bagels before baking because it helps achieve the classic chewy texture we want in bagels.