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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

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