Disclosure: This is a sponsored post brought to you by Aiya Matcha. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!
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 π
& 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 π
Have you ever made bagels?
Ingredients
- 1/2 cup sourdough starter, active and fed
- 1/2 tsp active dry yeast
- 1 cup room temp water
- 1.5 cups bread flour
- 1/4 tsp yeast
- 1.5 tsp salt
- 2 tbsp brown sugar
- 1.5 cups bread flour - plus up to a 1/4 cup
- 2 tbsp Aiya Cooking Grade Matcha
- 1 tbsp baking soda
- Cornmeal
- Toasted sesame seeds
Instructions
- In a large bowl, combine sourdough starter, 1/2 tsp active dry yeast, water and 1.5 cups bread flour. Cover with plastic wrap and allow to rise 2 hours. Mixture should be very bubbly and active.
- In a medium bowl or measuring cup combine additional 1.5 cups flour, salt, brown sugar and matcha powder.
- Add 1/4 tsp active dry yeast to yeast mixture. Then stir in flour mixture. Knead the dough for 10 minutes. It should not be sticky. Add flour in tsp increments until firm dough forms. Continue to knead until smooth and satiny.
- Immediately divide into nine pieces. Knead pieces until smooth ball forms. Place on a clean surface and cover with a kitchen towel. Allow to rest 20 minutes.
- Prepare two baking sheets by lining with parchment paper and spritzing with cooking spray.
- After rest period, use your thumb to poke a hole through each ball. Stretch it out so that it is 2-3 inches in diameter. Try to keep uniform bagel shape. Place on prepared baking sheet. I recommend 6 on one pan and three on the other. Rest 20 minutes.
- After 20 minutes, drop one bagel in a small bowl of water. If it immediately floats, it is ready to retard in the refrigerator. If it does not, allow the bagels to rest 10-20 more minutes until it floats. Cover baking sheets with plastic wrap so none of the dough is exposed. Allow to rest overnight in refrigerator.
- When you are ready to bake, bring a large pot of water and 1 tbsp baking soda to a boil. Preheat oven to 500 degrees. Have racks set to middle position. Once boiling, take the bagels out of the refrigerator. Drop as many as will fit (2 to 3) into the boiling water. Have a slotted spoon nearby. Boil for one minute, flip and boil an additional minute. While bagels are in water, sprinkle the same baking sheets with a little cornmeal. Remove bagels from water and place on cornmeal. Lightly spritz with cooking spray and sprinkle with sesame seeds.
- Cook bagels for five minutes. Then rotate pans 180 degrees and switch rack positions. Lower oven temperature to 450 degrees. Bake an additional 5 minutes, or until edges of bagels are lightly. This can be difficult to judge due to the green color, but you should be able to see a light ring. Transfer bagels to wire rack and allow to cool 15-30 minutes before slicing.
Who said it’s not easy being green? It looks effortless and enjoyable to be this kind of green. Creative and awesome!
Ha ha!! Thanks so much π
Sounds like your dad sure knows how to make a good bagel lunch! And these bagels look fantastic, Megan! I love that you used matcha in here! And with sourdough? YUM!!
He does! Thanks Gayle π
WOW! How cool is this, girl! You are killing it! That is so sweet of your dad to have brought you lunch!
Aww – thanks so much, Allie π
I used to eat bagels all the time as a kid. I almost never see them around anymore though. All the more reason to make them at home! And these matcha powered bagels look delicious and easy!
Absolutely! Thanks Megan π
Homemade bagels make the world a better place! Now I’m just upset that I set my sourdough starter die π
Oh no!! You can always start another π
It’s been a long while since I made bagels – and all this talk of freshly toasted bagels is making me see I need to get back around to making them again. I especially love these matcha flavored ones – these are more versatile for breakfast, dinner AND snacking than blueberry ones are! Now I have a hankering for veggie burgers and bagels…
You should make some! Thanks Shashi π
I haven’t made bagels in so long, but now you’ve inspired me to get back at it! There is nothing like homemade bagels, is there? Love the sesame seeds on top and I think it would be super fun to make my own sour dough starter π
You should! I’m kinda hooked now π Thanks Dawn!
What a cool idea! I hate to admit this, but I’ve never made bagels even though my kids love them. Must try!
You should & they’re really not that hard! Enjoy π Thanks Karen!
Well, how come my dad never delivered me hot toasted peanut butter slathered bagels for lunch?! π I’m jealous. And I wish I could be a little kid again! Anyways, homemade bagels are THE BOMB! Seriously, they are worth every bit of the little effort they take! Obviously I am LOOOOVING these! Using matcha is GENIUS, girlfriend! The color is sooo fun! Can’t wait to try these! Cheers!
Hope you love them! Thanks Cheyanne π
LOVE this recipe! So unique how you added matcha to these bagels and I love the color π
Thanks so much!!
What a cool bagel recipe! Love the use of matcha here, Megan.
Thanks! I had fun making these π
You’re right, your dad brought you the best lunch ever that day!! I have not made bagels (yet) but they are one of my favorites and I love your Matcha Sourdough bagels. I’m a fan of sourdough anything + matcha = yum! Take care.
You should try them! I think you’ll love ’em! Thanks Stacey π
Awwww….I love this! We have parents that bring lunch into kiddos often. The best is when they stay and have lunch with their child. Such great memories. These bagels looks wonderful! Homemade is always the best!
I agree!! Thank you, Kathy π
What a lovely memories. Sounds like your dad makes awesome bagel lunch! These bagels look absolutely delicious and fantastic, Megan! I love the fact that you used matcha with sourdough. I bet it was a divine combo.
He does! Thanks Anu π
My friend delivered an everything bagel with the works once during my physics class, and I swear it was an amazing moment. Even though the teacher got mad. π
These are such an inspired idea! Matcha in a bagel. Who knew?! Loving it!
Ha ha!! Thanks Mir π
Eeeep! That color!! These bagels are so darn cool! I made homemade bagels about a year or so ago and seriously they are just the best. Once I get my kitchen back again these need to happen! I love that they are sourdough too!
I agree!! Thanks so much, Ashley π
Matcha bagels! I bet those veggie burgers were great
ya know it! Thanks John π
During college days, me and my roommate had bagels for breakfast every single day. There were a couple of bagel shops close to where we were staying. Megan your Matcha flavored bagels looks perfect
Thanks Rahul!
Wow! The color of these green bagels are making me giddy. I can’t wait to make them.
Hope you love them! Thanks Nicole π
What a sweet Dad!! So loving these bagels Megan! Honestly, I’ve never tried making my own. You’re inspiring me to give it a try!
You should! Report back if you do π Thanks Mary Ann!
I have indeed made bagels…and it was super fun! In fact, this post reminds me that I should make some more sometime soon. However, I’ve never made bagels with matcha + sourdough. This combination sounds amazing! Also, I’m kinda imagining this is what Elphaba eats for breakfast. π Love this recipe, Megan!
Ha ha! Thanks so much, David. I hope you like this flavor combo π
Aaw your dad is so sweet! And I love that you added matcha to these yummy bagels! They look AMAZING!!
Thanks Kelly π
The color of these bagels is just amazing! You know I love everything you do with matcha, Megan. I’m still dreaming about those cookie sandos you made. π The bagels looks so scrumptious. And I love that you remembered the flavor of that toasted bagel your dad brought you. So sweet. π
Aww – thanks so much, Demeter π
That BB&J emergency lunch sounds like the best lunch ever! I’ve never made bagels before, but the beautiful green color of these sure make me want to try!
They’re really fun! I think you’ll love these, Rachelle π Thanks!
I can never resist a delicious toasted bagel, and these are just fantastic with matcha AND sourdough! These look amazing, Megan, and I just love the color!
Thanks so much, Marcie! After making these, I’ve been going bagel crazy π
LOVE the colour of these bagels!! The matcha flavour is right up my alley. Also, your dad is AWESOME!
ha ha, I agree! Thanks Jessica π
Your dad sounds like the BEST! And I am seriously impressed with you – not only bagels but MATCHA bagels. You rock!!
aww – thanks Kate π
I think I succeeded following your recipe, except for decorating :))). I didn’t have sesame available in my kitchen, so I used small pulverized peanut for topping :)))
The appearance was not very good, but It tasted…interesting, ha ha.
Anyway, thanks for sharing the recipe.
I’m so happy you tried the recipe, Sabrina! Matcha is an acquired taste so hopefully that’s why it was interesting π & practice makes perfect – I’m sure you’re next batch will be gorgeous!