Marbled Matcha Bagels

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.