Get my starter guide for free
FOLLOW:
Home / Sourdough Matcha Bagel

Sourdough Matcha Bagel

RECIPE RATING
5/5
This matcha sourdough bagel offers a unique twist on a classic bagel with its soft and fluffy texture and swirls of matcha-coconut in every bite. Topped with a creamy coconut vanilla bean cream cheese, this bagel is reminiscent of a vanilla matcha latte with added gut-healthy benefits from its naturally fermented sourdough. With high levels of antioxidants and theanine, matcha is not only delicious but also offers potential health benefits.
Matcha Sourdough Bagel Twisted

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.

If you need a full step-by-step tutorial on how to make sourdough bagels check out this blog post.

Twisted sourdough matcha bagel

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:
  1. 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!!
  2. Smoked salmon: Top your matcha bagel with smoked salmon, cream cheese, and capers for a delicious and refreshing bagel sandwich.
  3. Avocado: Mash some ripe avocado onto your matcha bagel and sprinkle with salt and pepper for a healthy and satisfying breakfast or snack.
  4. 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.
  5. Toasted: Toast your matcha bagel and enjoy it plain or with your favorite toppings for a warm and comforting breakfast or snack.
Matcha sourdough bagel with cream cheese
✨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.

Inside Matcha Sourdough Bagel

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 Fermentation

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: 

  1. 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. 
  2. 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. 
  3. 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.
  4. Low Glycemic: Sourdough fermentation lowers the glycemic index of bread, which helps stabilize blood sugar keeps you feeling energized without a crash.
  5. 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.
  6. 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.
  7. Supports a healthy gut microbiome: The fermentation process promotes a healthy gut microbiome and improves overall digestive health.

Coconut Milk

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

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.

Matcha Sourdough Bagel

Nutrition Breakdown of One Large Sourdough Matcha Bagel

Macro-Nutrients
  • 235 Calories
  • 4.6g Fat (6%)
  • 40.6g Carbs (14%)
  • 5.8g Fiber (21%)
  • 0g Sugar (0%)
  • 7.9g Protein (16%)
Minerals
  • 2.5mg Iron (14%)
  • 0.1mg Manganese (4%)
Vitamins
  • 3.1mg Vitamin B3 (20%)
  • 0.1mg Vitamin B2 (10%)
Matcha Sourdough Bagel
Matcha Nutrition Label

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.

Day One
  • 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.
day two
  • 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.
Matcha sourdough bagel with cream cheese

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.
ADDITIONAL INGREDIENTS
  • 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.
Matcha bagel with cream cheese

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.

Looking for other sourdough bagel recipes? Here are a few ideas:

Everything Sourdough Bagel

Step-by-Step Sourdough Bagel Recipe

French Toast Sourdough Bagel Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Matcha sourdough bagel with cream cheese

Sourdough Matcha Bagel


  • Author: sourdoughjesha
  • Total Time: 20 hours 16 minutes
  • Yield: 8 Bagels 1x

Description

This matcha sourdough bagel offers a unique twist on a classic bagel with its soft and fluffy texture and swirls of matcha-coconut in every bite. Topped with a creamy coconut vanilla bean cream cheese, this bagel is reminiscent of a vanilla matcha latte with added gut-healthy benefits from its naturally fermented sourdough. With high levels of antioxidants and theanine, matcha is not only delicious but also offers potential health benefits.


Ingredients

Units Scale

TWISTED MATCHA BAGEL

Plain Dough:

  • 200 g Bread Flour (A high protein flour is needed for bagel making.)
  • 125 g Coconut Milk or Water (Preferably warm or room temp water/milk is best!)
  • 50 g Sourdough Starter (Be sure you are using active sourdough starter (not discard).)
  • 4 g Sea Salt (Enhances flavor (and nutrition) by slowing fermentation.)
  • 7 g Honey

Matcha Dough:

  • 200 g Bread Flour (A high protein flour is needed for bagel making.)
  • 125 g Coconut Milk or Water (Preferably warm or room temp water/milk is best!)
  • 50 g Sourdough Starter (Be sure you are using active sourdough starter (not discard).)
  • 4 g Sea Salt (Enhances flavor (and nutrition) by slowing fermentation.)
  • 7 g Honey
  • 23g Matcha (start with 2g and then up based on the color you’re going for!)

MATCHA BAGEL

  • 400 g Bread Flour (A high protein flour is needed for bagel making.)
  • 150 g Coconut Milk or Water (Preferably warm or room temp water/milk is best!)
  • 100 g Sourdough Starter (Be sure you are using active sourdough starter (not discard).)
  • 8 g Sea Salt (Enhances flavor (and nutrition) by slowing fermentation.)
  • 14 g Honey
  • 34 g Matcha (start with 2g and then up based on the color you’re going for!)

Instructions

Twisted Matcha Bagel

  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth.
    Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  2. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  3. DIVIDE AND SHAPE: Dump out and divide each dough into 8 equal portions. So 16 portions in total. Roll each portion into a long rope. Braid 3 ropes together and then form into a circle, pinching the ends together to seal. Repeat with the remaining ropes of dough.
  4. FINAL (SHORT) RISE: Place your bagels on a parchment-lined baking sheet and cover them with a thick towel or plastic wrap and let them rest for 1-2 hours or until puffy to the touch.
  5. BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  6. BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.

Matcha Bagel

  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth.
    Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  2. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  3. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 
  4. FINAL (SHORT) RISE: Place your bagels on a parchment lined baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  5. BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  6. BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
  • Fermentation: 20 Hours
  • Cook Time: 16
  • Category: Sourdough Bagels
  • Cuisine: Breakfast

Keywords: Sourdough Bagels, Bagels, Matcha Bagel

sourdough jesha

About Jesha

Hi! I’m Jesha, the person behind @SourdoughJesha and the founder of Jesha’s, a sourdough food brand. Jesha’s makes the first-ever collection of sourdough baking mixes made from simple ingredients and naturally crafted with sourdough. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more!) with confidence.

Shop my favorite sourdough baking tools.
DUTCH OVEN
baking scale
BAMBOO BAKING
SCALE
Sourdough Bread
free email bonus

the ultimate sourdough
starter guide

This simple guide will tell you everything you need to know to create your own sourdough starter.

Leave a comment and rate this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, I'm glad you're here!

Hi! I’m Jesha, the person behind @SourdoughJesha and the founder of Jesha’s, a sourdough food brand. Jesha’s makes the first-ever collection of sourdough baking mixes made from simple ingredients and naturally crafted with sourdough. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more!) with confidence.

jeshas instagram photos

Wait, did you make or eat some delicious sourdough this week?

i wanna see

Sourdough Beginner Bread

Health Benefits of Sourdough

Subscribe to get the most pop recipes

Subscribe to get my fave recipes right to your inbox

Shop Jesha’s

Shop our Sourdough Baking Mix Collection. Simple Ingredients Naturally Crafted.

Meet the Collection

Get 15% off Jesha's

Upgrade your morning + snack time routine now! Subscribe for 15% off your entire Jesha’s order.

the complete sourdough starter guide
Inside is every detail and tip you’ll need, wrapped up into one sleek guide. So grab your copy and enter your sourdough era.