Matcha Bagels

Ingredients

• 255 g (1 cup + 1 tablespoon)lukewarm water
• 1 1/2 teaspoonsinstant yeast or active dried yeast
• 18 g (1 1/2 tablespoons)soft brown sugar
• 12 g (2 tablespoons)matcha powder
• 406 g (3 1/4 cups)bread flour or strong all-purpose flour
• 1 1/4 teaspoonssalt
• 1.9 litres (2 quarts)water
• 18 g (1 1/2 tablespoons)honey or brown sugar
• to tastesesame seeds

Instructions

1. 1

   Mix yeast and sugar

   In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the lukewarm water, yeast and sugar. If using active dried yeast, leave it for 5–10 minutes until foamy; this wait is optional with instant yeast.

2. 2

   Add matcha

   Stir the matcha into the yeast mixture, then add the flour and salt.

3. 3

   Bring dough together

   Use a fork or the mixer on low speed to combine the ingredients into a thick dough that is just slightly sticky.

4. 4

   Knead the dough

   Continue kneading by hand or mixing with the stand mixer for around 10 minutes to develop the gluten.

5. 5

   Let dough rise

   Shape the kneaded dough into a ball and put it in a large bowl. Cover with plastic wrap or a damp towel, then leave it in a warm place until doubled in size.

6. 6

   Divide the dough

   Punch down the risen dough and transfer it from the bowl to a lightly floured surface.

7. 7

   Shape dough balls

   Divide the dough into eight equal pieces, using kitchen scales if helpful, and shape each piece into a ball. Leave the balls to rest for 5 minutes.

8. 8

   Make the bagel holes

   Push your thumbs and index fingers through the centre of each ball, then roll the dough around your fingers to widen the opening. Make the holes fairly large, as they will shrink as the dough rests.

9. 9

   Proof and prepare

   Arrange the bagels on a parchment-lined baking sheet and leave them to puff up for around 30 minutes while you preheat the oven and bring a pot of water to the boil.

10. 10

    Heat oven and water

    Bring a large pot containing 1.9 litres (2 quarts) of water to the boil. Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.

11. 11

    Sweeten the water

    Once the water is boiling, stir in the honey or brown sugar.

12. 12

    Boil the bagels

    Brush excess flour from the bagels and lower them into the boiling water one at a time, boiling 2–3 at a time.

13. 13

    Turn and drain

    Poach each bagel for 1 minute, turning it after 30 seconds. Lift it out with a slotted spoon and let it drain for a few seconds.

14. 14

    Add sesame seeds

    Put the bagels on the lined baking sheet and sprinkle with sesame seeds while their surfaces are still sticky. Repeat with the remaining bagels.

15. 15

    Bake until golden

    Bake for 22–25 minutes, until deep golden brown. If they brown unevenly or your oven has hot spots, turn the tray around after 15 minutes.

16. 16

    Cool before slicing

    Transfer the baked bagels from the tray to a wire rack. Let them cool to room temperature for 30 minutes before slicing and serving.

What are matcha bagels?

Bagels are ring-shaped breads associated with Polish Jewish baking traditions, known for a short boil before they go into the oven. This version adds matcha to the dough for a green hue and a mild, earthy tea flavour.

A well-kneaded dough, a short rest after shaping and a quick poach help give these bagels their chewy texture. Sesame seeds add a simple savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 7g protein, 41g carbs, 1g fat.

The flour and brown sugar provide most of the carbohydrates, while the flour also contributes some protein. The recipe contains little added fat; pair a bagel with a protein-rich topping and fruit or vegetables for a more balanced plate.

Choosing the ingredients

Matcha: Use culinary matcha and whisk or stir it into the yeast mixture before adding the flour. Mixing it in at this stage helps distribute the powder through the dough.

Flour: Bread flour or strong all-purpose flour gives the dough structure. Measure the flour carefully so the dough remains thick and only slightly sticky.

Kneading and rising

Kneading: Work the dough for around 10 minutes, until it feels strong and cohesive. The recipe calls for a thick dough, so avoid adding extra flour unless it is difficult to handle.

First rise: Cover the dough and let it rise in a warm place until doubled in size. The time can vary with room temperature, so use the change in volume as your cue.

Shaping even rings

Portions: Divide the dough into eight equal pieces; weighing them helps the bagels bake at a similar rate. Let the balls rest for 5 minutes before shaping.

Openings: Make each hole larger than you think it needs to be, since the dough contracts as it rests. Keep the rings on the lined tray for their 30-minute puff.

Why the bagels are boiled

Poaching: The brief boil is a defining step for bagels and helps set the outside before baking. Boil only 2–3 at a time so they are manageable to turn and lift.

Timing: Give each bagel 1 minute in the water, turning it after 30 seconds. Drain it briefly with a slotted spoon before returning it to the baking sheet.

Baking and serving

Doneness: Bake at 200°C for 22–25 minutes, looking for a deep golden-brown surface. If the oven heats unevenly, rotate the tray after 15 minutes.

Serving: Cool the bagels on a wire rack for 30 minutes before slicing. They work with cream cheese, butter or savoury sandwich fillings.

Recipe notes & tips

• Use lukewarm rather than hot water so the yeast can activate.
• If you use active dried yeast, wait for the mixture to turn foamy before continuing.
• Knead for the full 10 minutes so the dough develops strength.
• Make the holes generously wide because they shrink as the shaped dough rests.
• Boil the bagels in small batches and turn each one halfway through its minute in the water.
• Cool the bagels fully on a wire rack before slicing to avoid squashing the crumb.

Variations

• Poppy seed topping: Use poppy seeds instead of sesame seeds.
• Mixed seeds: Sprinkle a mixture of sesame and poppy seeds over the wet bagels.
• Plain tops: Leave off the sesame seeds for an unseeded finish.
• Sweet topping: Use honey in the boiling water and serve the bagels with a sweet spread.
• Sandwich style: Slice the cooled bagels and fill them with your preferred savoury ingredients.

Common mistakes to avoid

• Adding flour too quickly: The dough should be thick and slightly sticky, so add only enough extra flour to make it manageable.
• Under-kneading: Continue for around 10 minutes until the dough feels strong and cohesive.
• Making small holes: Shape a generous opening because it will shrink during the rest.
• Overfilling the pot: Boil only 2–3 bagels at a time so they are easy to turn and remove.
• Skipping the turn: Flip each bagel after 30 seconds so both sides are poached.
• Slicing while warm: Wait for the full 30-minute cooling time on a rack before cutting.

How to store

Once completely cool, store the bagels in an airtight container at room temperature for a few days. Reheat briefly in the oven or toaster; for longer storage, freeze them and thaw before warming.

Frequently asked questions