Matcha Protein Bagels
If you follow me on Instagram at all, it’s no secret that I’m matcha obsessed right now 🍵💚
These Matcha Bagels have been on my mind for a while—I’ve been testing and tweaking to get the texture and flavor just right. The key? A good-quality matcha with that vibrant green color and smooth taste, and Midori Spring totally delivered.
If you’re new to matcha or just looking for a beginner-friendly option that still feels premium, I highly recommend them. ✨
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp matcha powder
4 tbsp vanilla green yogurt (lactose-free if needed)
4 tbsp cottage cheese
1 egg (for egg wash)
Sesame seeds (for topping)
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients: In a large bowl, whisk together the flour and baking powder.
Blend wet ingredients: In a blender, combine the yogurt, cottage cheese, and matcha powder. Blend on high for 1 minute until smooth.
Combine: Pour the matcha mixture into the bowl with the dry ingredients. Mix with a spoon until the dough starts to come together.
Knead: Transfer the dough to a lightly floured surface and knead by hand until smooth. Shape it into a ball.
Form bagels: Roll the dough into a log and cut into 6 equal pieces. Shape each piece into a ball, then use your thumb to press a hole through the center to form a bagel shape.
Egg wash: Beat the egg in a small bowl. Place the bagels on your prepared baking sheet and brush the tops with the egg wash. Sprinkle sesame seeds over each one.
Bake: Bake for 17 minutes or until golden brown and cooked through.
Cool & enjoy: Let them cool slightly before serving. Store in an airtight container for up to 5 days or freeze for longer.