Soft and fluffy vegan matcha bagels with a sweet matcha aroma — refined sugar-free, dairy-free, and egg-free. Easy to make at home!
BAKING THERAPY
I started my ketogenic diet about 4 months ago. Lately I’ve been sorting through ingredients at home, trying to use up all the non-keto items before moving out. The amount of flour — both regular and gluten-free — is way too much!
You might have heard that I have a gluten intolerance, so why did I have so much wheat flour? It’s because baking with flour is so satisfying and the results are always great! Even though I can’t eat them myself, I’m still happy to share the joy with family and friends through these lovely bagels.
THE MOST POPULAR BREAD IN HONG KONG
People in Hong Kong are crazy about bagels, especially bagels with filling. This matcha bagel filled with red bean paste is one of the most popular flavors here — a Japanese twist on a classic. Other popular fillings include yogurt with dried fruits, chocolate, cream cheese, and even savory options like garlic and chicken.
Bagels are one of the easiest and prettiest vegan baked goods, in my opinion. So when I need baking therapy, bagels are my go-to. The ingredients are pantry staples that you likely already have on hand.
INGREDIENTS FOR VEGAN BAGELS
Flour: I love these bagels soft and fluffy, but I still wanted to keep a slightly chewy texture, so bread flour is used here. I haven’t tried all-purpose flour or other whole grain flours for this recipe, and the results may vary if you substitute.
Matcha powder: I used Yugen (又玄) from Marukyu Koyamaen (丸久小山園). This brand works beautifully in baked goods and gives the bagels a wonderful matcha aroma!
Yeast: I used instant dry yeast. If you’re using active dry yeast, you’ll need to activate it in warm water first (see the notes in the recipe card).
Maple syrup: Used in place of granulated sugar to feed the yeast.
Warm water: Provides a warm environment for the yeast and helps the dough come together.
HOW TO MAKE VEGAN BAGELS
STEP 1 – Add bread flour, matcha powder, instant dry yeast (see Notes in recipe card), and pink salt to the stand mixer bowl or a large mixing bowl. Whisk well.
STEP 2 – Fit the mixer with the dough hook and pour the maple syrup and warm water into the dry ingredients. Combine on low speed or with a spatula. Knead on medium speed or by hand for about 10 minutes, until a smooth dough forms.
STEP 3 – Shape the dough into a ball and place in a large bowl. Cover with a damp tea towel or plastic wrap. Let the dough rise in a warm place for 30 minutes (I used the proof mode of my oven set to 30°C). It will double in size. While waiting, line a baking sheet with parchment paper.
STEP 4 – Punch the dough down to release air bubbles and divide into 5 equal portions. Shape each into a ball and place on the lined baking sheet. Cover with a damp towel or plastic wrap and let rest for 10 minutes.
STEP 5 – Dust a work surface and roll each piece of dough into an approximately 4 x 8 inch rectangle. Spread filling along the long edge, then roll up the dough to enclose the filling and seal the seam well. Bring the ends together to form a ring shape. Let the bagels rise for 30 more minutes in a warm place (I used the proof mode of my oven set to 30°C).
STEP 6 – Meanwhile, bring a pot of water to a boil and add the maple syrup. Turn to low heat and gently lower the bagels into the water (2–3 at a time), boiling each side for 30 seconds.
STEP 7 – Place the bagels back on the baking sheet and let rest until the surface is dry. Meanwhile, preheat the oven to 200°C (390°F).
STEP 8 – Bake for 18 to 20 minutes. The bagels will turn slightly golden — but not too brown — when done!
THESE VEGAN MATCHA BAGELS ARE:
- Eggless
- Dairy-free
- Refined sugar-free
- Soft & fluffy
- Slightly chewy
- Matcha-flavored
- Simple to make
HOW TO STORE BAGELS
Store in an airtight container in the refrigerator for up to 7 days. Reheat in a preheated oven at 180°C (356°F) for 7 to 10 minutes.
Can I freeze the bagels?
It depends on the filling. If you filled them with cream cheese or yogurt, the filling texture may change after freezing. Bagels with red bean paste or no filling can be frozen for up to 3 months. Thaw them first, then reheat in a preheated oven at 180°C (356°F) for 7 to 10 minutes.
