Matcha Bagels. Best when hot, these Matcha bagels are crunchy and chewy accompanied with a healthy sprinkling of toasted sesame seeds. An original recipe prepared for us by The Emotional Baker. Here’s my take on making matcha bagels, since now it’s accepted as a standard flavor.
I posted this here to remind myself how much matcha powder I’m. The matcha gives the bagels a pretty color and a subtle green tea flavor. I used these as sandwich buns - one night for veggie burgers and another night for loaded veggie sandwiches. You can cook Matcha Bagels using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Matcha Bagels
- Prepare 250 grams of Strong bread flour.
- Prepare 15 grams of Brown sugar (or caster sugar).
- You need 4 grams of Salt.
- It’s 2 grams of Dry yeast.
- It’s 2 grams of Matcha.
- You need 140 of to 160 ml Water (room temperature to lukewarm).
- It’s 4 of to 5 cm from the bottom of the pan Hot water for kettle boiling.
- Prepare 1 of as much as you need to color the water Brown sugar for kettle boiling.
I’m sure these would be great for breakfast, too with jam or just as a snack 🙂 Best when hot, these Matcha bagels are crunchy and chewy accompanied with a healthy sprinkling of toasted sesame seeds. We cannot guarantee that any unpackaged products served in our stores are allergen-free because we use shared equipment to store, prepare, and serve them. Customers with allergies can find ingredient. The bagel is a dense ring of bread, often rather bland, raised with yeast and containing almost no The bagel’s peculiar crustiness.
Matcha Bagels instructions
- Mix the bread flour, brown sugar, salt, dry yeast, and matcha in a ball. Add water and knead until the dough comes together. This usually takes about 20 minutes..
- Cut the dough into 4 portions. Stretch the sliced side and close to shape into a ball. With the seam facing down, cover with plastic wrap to avoid drying and let rest for 10 minutes..
- Flip the dough so that the seam is now facing up. Stretch out to flatten. Roll it up from the corner and shape into a stick. Stick the two ends to form a ring..
- Cover the dough (with a dish, or anything of the sort). Let rest for 30 to 40 minutes. If it’s during the wintertime, let it rest somewhere warm..
- Leave to rise until the dough has doubled in size. Dissolve the brown sugar in the hot water for kettle boiling. Adjust the heat to prevent the water from boiling. Boil both sides of the dough for 30 to 40 seconds each. At this point, preheat the oven to 230℃..
- Pat dry the bottom side of the boiled dough (otherwise, it will burn). Align onto a baking tray lined with parchment paper. Bake in 230℃ preheated oven for 11 minutes..
A California style breakfast bagel with scrambled egg, California monterey jack cheese and harissa salsa (mild spicy) all served on a matcha bagel with our mafia sauce! The perfect way to start your day or cure a hangover ;) Finally the breakfast bagel you’ve always wanted in Amsterdam! A California style breakfast bagel with scrambled egg, California monterey jack cheese and harissa salsa (mild spicy) all served on a matcha bagel with our mafia sauce! Matcha Powder used for this recipe Sugimoto Tea Company - Organic Daily Matcha Caribou Cooler® Matcha Tea with Bubbles. Matcha tea powder blended with ice, vanilla, half & half and our signature shake mix..