Yields 20 bagels (can be frozen or recipe is easily halved!)
7 cups of flour
3 tablespoons of yeast
2 tablespoons of Zentei Matcha green tea powder
6 tablespoons of sugar
2 tablespoons of salt
3 cups of warm water (120-130 degrees Fahrenheit)
To Boil Bagels:
6 quarts of water
3 tablespoons sugar
For Topping Bagels:
1 egg white mixed with 1 teaspoon of water
1 cup sliced almonds (or sesame seeds)
- Add 2-3 cups of flour to mixing bowl attached to a mixer and add yeast, sugar, salt and water. Mix on low with a paddle until combined.
- Remove the paddle and put a dough hook on the mixer. Turn on low and slowly continue to add flour, about a half cup at a time. Let each addition of flour mix into the dough before adding more.
- Continue adding flour until the dough is only slightly sticky. Once the dough does not stick to the sides of the mixer bowl, knead the dough for about 10 minutes or until the dough is smooth in appearance and slightly stretchy.
- Grease a metal or glass bowl with olive oil. Put the dough in the greased bowl and coat the dough with olive oil as well. Cover with a clean, dry towel and place in a warm spot until the dough has doubled in size.
- When the dough is almost ready, combine the water and sugar in a large stock pot and bring the water to a simmer (it should not be boiling).
- When the dough has doubled in size, divide it into 20 balls and let them sit for a few minutes. Flatten each ball slightly and poke a hole in the middle, folding the dough down and underneath to make rings. Place on parchment paper and let rise for about 10 minutes.
- Drop bagels two or three at a time in the hot water and let simmer. After one minute turn the bagels over and let them cook for another minute.
- Remove the bagels from the water with a slotted spoon and let drain. Then place on a cookie sheet sprinkled with cornmeal and brush with egg and water mix. Top with slivered almonds (or sesame seeds)
- Bake at 400 degrees for approximately 25-30 minutes or until golden brown. Place on a wire rack to cool.