Sourdough bagel made with matcha is hard to match-ah when it comes to the healthy matcha marble effect you can swirl in. Someone already took an irresistible bite out of this one, backside up.
In this bagel recipe, you’ll not need to cut around a bagel. This bagel comes already halved out of the oven. The benefit is you don’t have to do extra slicing work. 🥯
..AND you can make the topping side toasty brown and crunchy if that’s what you like. That’s what I’m talkin’ about! 😋 But for a softer side, bake about 5 minutes less than the recipe time calls for.
To make this sourdough bagel, you probably have all the ingredients you already need in your kitchen pantry.
If you have flour, you can make this!
Since it’s made from sourdough, you won’t even need dry yeast. Time and air will do the heavy (sour bread dough) lifting.
…That results in light and airy pockets inside the bagel bread. And sourdough is more digestible than regular bread or store-bought that can have sugar, so you’ll possibly feel better (and lighter).
And with this recipe, you may never go back to store-bought processed bagels 🥯
While warm and fresh, after baked, the sourdough bagel is best eaten same day, 2-3 days after, or you can freeze them.
But straight from the oven when it’s piping hot, and ready is delightful!
To make the sourdough bagel:
Knead the dough as you would (instruction in recipe below).
Then let the sourdough proof (and turn sour) in room temperature for 2-3 days.
(In case you’re wondering about the step order.)
And after sourdough proofed (see the sourdough bubbles), as you shape your dough for your baking, you can add in (lightly knead in) your matcha powder just before it goes in the oven.
Matcha Sourdough Bagel Heathy Points
Matcha is a green tea and you can find it in powder form along with other tea types, these days. It has healthy ECGC, an antioxidant. And an amino acid that’s known for calming anxiety and stress. That also naturally supports sharpening your cognitive abilities like mind focus. Who couldn’t use more of that, some days (or daily)?
Also your sourdough comes with a lower GI (as in glycemic index that most breads are higher in). Basically, sourdough is more of an anti-inflammatory bread food vs. processed white bread.
Then after baked, when you pile on lean protein and healthy fat ingredients like wild salmon lox (with Omega 3s for more anti-inflammatory goodness), you’re actually getting a healthy meal and not just mostly high carb calories… that’s not ideally what your body wants to start with in the morning.
And maybe also add fermented cabbage or an avocado (source of macronutrient) that are other types of greens that pair well with matcha and savory meals. And maybe an avocado smoothie to break a fast?
This sourdough bagel is hard to match-ah!
Matcha Sourdough Bagel
Equipment
- Baking pan
- Silpat silicone baking sheet
- container with a top or cover
Ingredients
- 1 cup bread flour
- 1/2 cup water
- 1 tsp coarse salt
- 1 Tbsp matcha powder
- 1/4 tsp olive oil (optional)
- poppy seed (optional)
Instructions
- Make the bagel dough: Add flour to bowl with water and salt. Start with 1/4 cup of water and add enough water for the dough to all come together and is slightly sticky (but not soaking with water). Knead the dough for about 7-9 minutes by mixer machine (or by hand) and form a small dough disc (shape won't matter as your dough will expand and spread in your container).
- Proof (and sourdough) the dough: Add dough to a container with a lid or cover with plastic wrap. You can drizzle olive oil at the bottom of the container if you like for flavor (optional). Leave out for 2-3 days in a shaded/cool room temperature kitchen spot. If you want to speed up sourdough, bring out to a warmer room temperature spot. You will know it's ready when you see dough bubbles and the dough has a fragrant aroma (not too sour). If it gets too sour for your liking, put in the refrigerator for a few hours and it will calm down. When you add bench flour also, it will do the same.
- Shape the bagels: "Pour" and scrape out the sticky-ish dough all-in-one from the container onto the baking pan. Roll in a little bench flour (like bread or semolina flour). Split into two long bread dough strands. Add dashes of random matcha powder to create a marble effect. Optional (for rolls): you can pour (onto baking pan) in one layer into a rectangle shape for a bread loaf you can cut up. Tip: For a traditional bagel round ring shape with a hollow middle: pour the sourdough around a small circular object -- (like a smooth small oven-safe cup or metal piping tip) and onto a Silpat lined baking sheet pan that will leave a hole (in the ring center) -- until the dough ends meet. Make 2 bagel half shapes. Add poppy seeds on tops, or any flavor adds you want to make.
- Bake at 350°F/180°C about 35-45 minutes or until edges and bottom are golden brown and depending on the "toast" type/soft vs hard bagel you like. Let cool and remove the circular object. Tip: Between the grip of the thumb and forefinger on one hand, shake the object back and forth until it loosens and then push through to loosen.
