Raspberry Matcha Bagels

Directions

1. 1

   Mix all dough ingredients together (except for the matcha and raspberries) and knead until smooth

2. 2

   Incorporate the matcha paste but don’t over knead - this will give you the marbling effect. Then roughly incorporate the raspberries. Cover and proof the dough for 1-2hrs or until almost doubled in size

3. 3

   Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 mins

4. 4

   Shape the bagels as shown in the reel. Make sure to seal the edges well

5. 5

   Place the bagels onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30mins-1hr or until they’re noticeably puffy. They don’t need to double in size

6. 6

   When the bagels are almost done proofing, preheat your oven to 425F and bring a large pot of water to a gentle simmer over the stove. Add 1 tsp of baking soda. Working in batches, boil each bagel for 30 seconds each side, then transfer to a baking sheet

7. 7

   Bake for 20-25mins or until deeply golden brown