You can make bagels at home! Easy recipe featuring matcha powder and sourdough starter.
Ever forget your lunch? Sometimes it works in your favor.
Especially if you’re in the second grade with a dad at home that works second shift.
The specifics of the whole incident are a little vague for me – but here’s what you need to know. My dad delivered a Hot. Toasted. Peanut Butter. Blueberry. Bagel.
Can we just say – best lunch ever?!?
It’s been awhile since I’ve had a bakery style bagel. Making these Matcha Sourdough ones reminded me how delicious bagels are – especially toasted! That crunchy and chewy texture – oh my!
Really bagels aren’t that hard to make. You make the sponge – which just involves stirring some stuff together – let it sit, add the rest of your ingredients . . .
divide into balls, rest . . .
poke a hole in the center, rest, and then let it rest overnight.
Then the next day it’s quite easy to boil/bake them and have hot, fresh bagels. What could be better?
These bagels feature Aiya Cooking Grade Matcha – & a healthy sprinkling of toasted sesame seeds. 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. I’m sure these would be great for breakfast, too with jam or just as a snack 🙂
& how could I forget – these use sourdough starter! Don’t have any starter hanging around? It’s easy to start some, you just have to be patient. I used King Arthur Flour’s guide. It took close to 10 days before mine became very active, but it was worth the wait. I’ve made a basic loaf, cinnamon raisin bread and waffles! It’s really fun to feed it and take care of it 😉
Have you ever made bagels?