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!