These vegan bagels with a sweet matcha smell are soft and fluffy. This recipe is refined sugar-free, dairy-free, egg-free, but super easy to make at home!

BAKING THERAPY

I started my ketogenic diet about 4 months ago. Lately I’m sorting out ingredients at home and want to use up all the non-keto ingredients before moving out. The amount of flour, including both gluten and gluten-free flours, is too high!

As somebody may have heard that I have gluten intolerance, so why did I stock so many gluten flours? It’s basically because baking with flour is so satisfying and the result is always great! Even though I can’t eat them, I’m still happy to share my good vibes with family and friends with 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 among us. It’s kind of a Japanese twist on bagels. The other fillings include yoghurt with dried fruits, chocolate, cream cheese and even some savory elements like garlic and chicken.

Bagels are to me kind of the easiest and prettiest vegan baked goods. So when I need baking therapy, I’ll make bagels. The ingredients are so staple and can be easily grabbed in your kitchen.

INGREDIENTS FOR VEGAN BAGELS

Flour: Though I love these bagels to be soft and fluffy, I still want to keep the slightly chewy texture so bread flour is used in this recipe. I haven’t tried using all purpose flour or other whole grain flour for this recipe. The result is unexpected if you replace bread flour with other flours.
Matcha powder: The matcha powder that I used is Yugen (又玄) from Marukyu Koyamaen (丸久小山園). This brand goes so well with baked goods. Yugen gave the bagels a delightful matcha smell!
Yeast: I used instant dry yeast in this recipe. Please note that if you’re using active dry yeast, you have to activate it in warm water first (see notes in the recipe card).
Maple syrup: To replace the role of granulated sugar to feed the yeast.
Warm water: To provide a warm environment for the yeast and make our dough form better.

HOW TO MAKE VEGAN BAGELS

STEP 1 – Add bread flour, matcha powder, instant dry yeast (see Notes in recipe card), 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 10 grams of maple syrup and warm water into the dry ingredients. Combine everything on low spread or with a spatula. Knead the dough on medium speed or with your hands for about 10 minutes, until a smooth dough forms.

STEP 3 – Make the dough into a ball and place it in a large bowl. Cover the bowl with a damp tea towel or plastic wrap. Allow the dough to rise in a warm place for 30 minutes (I used the proof mode of my oven and set at 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 it into 5 equal portions. Make each one into a ball and put them on the lined baking sheet. Cover them with a damp towel or plastic wrap to let rest for 10 minutes.

STEP 5 – Dust a working surface and roll each dough out into an approximately 4 inches by 8 inches rectangle. Put filling along the long end, then roll up the dough to cover the filling and close the end well. Form the long roll into round shape by bringing the ends together. Let the bagels rise for 30 more minutes in a warm place (again I used the proof mode of my oven and set at 30°C).

STEP 6 – In the meantime, prepare a pot of boiling water and add maple syrup in it. Turn to low heat and put bagels onto the water (2-3 bagels each time) to boil each side for 30 seconds.

STEP 7 – Put the bagels back onto the baking sheet and let rest until the surface is dry. Meanwhile, preheat the oven to 200°C (390°F).

STEP 8 – Bake the bagels for 18 to 20 minutes. The bagels will become a bit golden but not too brown on the surface when they are 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 the bagels in an airtight container in the refrigerator for up to 7 days. Reheat them in the preheated oven at 180°C (356°F) for 7 to 10 minutes.

Can I freeze the bagels?

It depends on the filling you put inside the bagels. If you fill the bagels with cream cheese or yoghurt, the texture of the filling may change unpleasantly after freezed. Bagels with red bean paste filling or without filling can be kept in the freezer for up to 3 months. Thaw them and reheat them in the preheated oven at 180°C (356°F) for 7 to 10 minutes.

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Want more vegan baked good/dessert recipes? Here are more ideas on Lokyi’s Food Studio:

Vegan Keto Bread Buns With Black Sesame Powder
Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)
Keto Fudgy Brownies with Okara Powder (Vegan)
Gluten-free Vegan Double Chocolate Mochi Cookies
Keto Vegan Matcha Cookie Sandwiches

NUTRITIONAL INFORMATION

Note: The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 5 bagels

Vegan Bagels Matcha Flavor (Fluffy & Refined Sugar-free!)

lokyisfoodstudio

These vegan bagels with a sweet matcha smell are soft and fluffy. This recipe is refined sugar-free, dairy-free, egg-free, but super easy to make at home!

Print Recipe Pin Recipe

Prep Time 1 hour hr 50 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Breakfast, Dessert

Cuisine American, Japanese

Servings 5 bagels

Calories 240 kcal

Equipment

• Stand mixer (optional)
• Rolling Pin
• Oven

Ingredients

  

For the dough

• 310 grams bread flour 1 1/4cups+1/2tablespoon
• 6 grams matcha powder 2teaspoons
• 2.5 grams instant dry yeast*see Notes 4/5teaspoon
• 4 grams himalayan pink salt
• 10 grams maple syrup 1/2tablespoon
• 190 grams warm water (37-38°C) 4/5cup
• 1500 millilitre boiling water 6 1/4cups
• 30 grams maple syrup 1 1/2tablespoons

For the filling

• 150 grams red bean paste

Instructions

 

For the dough

• I measured my ingredients by weight (grams) and I recommend you do so for the best result.
• Add bread flour, matcha powder, instant dry yeast*see Notes, pink salt to the stand mixer bowl or a large mixing bowl and whisk well.
• Fit the mixer with the dough hook and pour 10 grams of maple syrup and warm water into the dry ingredients. Combine everything on low spread or with a spatula. Knead the dough on medium speed or with your hands for about 10 minutes, until a smooth dough forms.
• Make the dough into a ball and place it in a large bowl. Cover the bowl with a damp tea towel or plastic wrap. Allow the dough to rise in a warm place for 30 minutes (I used the proof mode of my oven and set at 30°C). It will double in size.
• Line a baking sheet with parchment paper.
• Punch the dough down to release air bubbles and divide it into 5 equal portions. Make each one into a ball and put them on the lined baking sheet. Cover them with a damp towel or plastic wrap to let rest for 10 minutes.
• Dust a working surface and roll each dough out into an approximately 4 inches by 8 inches rectangle. Put filling along the long end, then roll up the dough to cover the filling and close the end well. Form the long roll into round shape by bringing the ends together. Let the bagels rise for 30 more minutes in a warm place (again I used the proof mode of my oven and set at 30°C).
• In the meantime, prepare a pot of boiling water and add maple syrup in it. Turn to low heat and put bagels onto the water (2-3 bagels each time) to boil each side for 30 seconds.
• Put the bagels back onto the baking sheet and let rest until the surface is dry. In the meantime, preheat the oven to 200°C (390°F).
• Bake the bagels for 18 to 20 minutes. The bagels will become a bit golden when they are done!

Notes

If you use active dry yeast instead of instant dry yeast, you have to add the yeast and 10 grams of maple syrup to the warm water for about 5 to 10 minutes to activate the yeast.