These raspberry matcha bagels are plump, chewy, and filled with swirls of matcha and raspberry, making them perfect for breakfast and brunch. This recipe yields 6 bagels that are sure to impress.
1: Mix all dough ingredients together (except for the matcha and raspberries) and knead until smooth.
2: Incorporate the matcha paste but don’t over knead to preserve marbling effect. Roughly incorporate the raspberries.
3: Cover and proof the dough for 1-2 hours or until almost doubled in size.
4: Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 minutes.
5: Shape the bagels as shown in the reel, ensuring to seal the edges well.
6: Place the bagels onto individual sheets of parchment paper to ease transferring, cover, and proof for 30 minutes to 1 hour until noticeably puffy.
7: When the bagels are almost done proofing, preheat the oven to 425°F and bring a large pot of water to a gentle simmer. Add 1 tsp of baking soda.
8: Working in batches, boil each bagel for 30 seconds on each side, then transfer to a baking sheet.
9: Bake for 20-25 minutes or until deeply golden brown.
