Marbled Matcha Bagels
Serves 630 mins prep25 mins cook
Light and crispy yet chewy homemade marbled matcha bagels, perfect for St. Patrick’s Day. This recipe makes half a dozen bagels and does not require a stand mixer. The vibrant green color from matcha is created by mixing it with water to form a paste before kneading it into the dough.
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What you need
Instructions
1: Mix all dough ingredients together (except the matcha) and knead until smooth. 2: Divide the dough in half and incorporate the matcha paste into one portion. 3: Roughly twist the two doughs together to integrate them and form the dough into a ball, being careful not to over knead. 4: Cover and proof the dough for 1-2 hours or until almost doubled in size. 5: Divide the dough into 6 equal sections and shape into balls, then cover and let them rest for 15 minutes. 6: Shape the bagels as shown in the reel, ensuring the edges are sealed well. 7: Place the bagels onto individual sheets of parchment paper to make transferring easier, cover, and proof for 30 minutes to 1 hour until noticeably puffy. 8: Preheat the oven to 425°F and bring a large pot of water to a gentle simmer over the stove. Add a spoonful of barley malt syrup and 1 teaspoon of baking soda. 9: Working in batches, boil each bagel for 30 seconds on each side, then transfer to a baking sheet. 10: Bake for 20-25 minutes or until deeply golden brown.View original recipe