Matcha Sourdough Bagel
Use one cup of flour per regular size bagel (with two halfs).
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.