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Matcha sourdough bagels

Matcha Sourdough Bagel

5 from 5 votes
These homemade Matcha Sourdough Bagels are perfectly soft, chewy, and infused with a rich matcha flavor in every bite.
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Prep Time:30 minutes
Cook Time:20 minutes
Fermentation Time:8 hours
Total Time:9 hours
Course: Sourdough Bagels
Cuisine: Breakfast
Keyword: Bagels, Matcha Bagel, Sourdough Bagels
Servings: 8 Bagels
Author: Jesha

Ingredients

Metric - US Customary

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.