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Matcha Apricot Cream Cheese Bagels Recipe: Sour Meets Sweet
Sour Meets Sweet! Forget ordinary bagels! These Matcha Apricot Cream Cheese Bagels are a revelation – a stunning swirl of earthy green tea, tangy-sweet apricots, and luscious vanilla cream cheese. They’re bakery-worthy, surprisingly achievable at home, and guaranteed to impress. Trust me, after one bite, you’ll understand why my friends demanded I open a stall! Ready to bake magic?
Why You’ll Adore These Bagels:
- Irresistible Flavor Fusion: Earthy matcha meets tangy apricot and rich cream cheese.
- Stunning Visuals: Vibrant green dough swirled with golden apricots.
- Homemade Pride: Master artisanal bagels in your own kitchen.
- Perfect Texture: Chewy exterior with a soft, creamy-filled interior.
- Make-Ahead Friendly: Freeze the filling for easy assembly.
Matcha Apricot Cream Cheese Bagels Recipe
Print Recipe| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 6 bagels | 30 mins (+ 45 mins rising) | 20 minutes | 1 hour 35 minutes |
Ingredients:
Matcha Bagel Dough:
- 300 g High-Gluten Flour (Bread Flour works too)
- 10 g Culinary-Grade Matcha Powder → get it here
- 3 g (1 tsp) Instant Dry Yeast
- 3 g (1/2 tsp) Fine Sea Salt
- 180 g Lukewarm Water
Apricot Cream Cheese Filling:
- 120 g Full-Fat Cream Cheese, softened → shop here
- 10 g Powdered Sugar
- 10 g Milk Powder
- 60–80 g Dried Apricots, finely chopped (Soak in 1 tbsp rum overnight!)
- 5 g (1 tsp) Pure Vanilla Bean Paste → see it here
Boiling & Finishing:
- 1–2 Liters Water (+ 1 tbsp honey optional)
- Milk (for brushing)
- Water Spray Bottle → get yours
Instructions:
Prepare Filling (Make Ahead):
- Soften cream cheese. Beat with powdered sugar and milk powder until smooth.
- Fold in chopped apricots (and rum if used) and vanilla paste.
- Pipe into 6 logs on parchment paper. Freeze 1–2 hours.
Make Matcha Dough:
- In a stand mixer, combine dry ingredients. Add water.
- Mix on low 1 minute, then medium speed 8–10 minutes until smooth.
Rest & Divide:
- Rest dough 15 minutes covered.
- Divide into 6 balls. Rest 10 minutes.
Shape Bagels:
- Flatten dough into a 6"x4" rectangle.
- Place frozen filling log near top edge. Roll tightly, sealing seams.
- Form into ring, overlapping ends by 1". Seal firmly.
Proof:
- Rise at 35°C/95°F for 25–35 minutes until puffed.
- Use oven with hot water for humidity.
Boil:
- Preheat oven to 210°C/410°F.
- Simmer bagels 30 seconds per side in water (+ honey if using).
Bake:
- Bake 18–20 minutes on middle-lower rack.
- Tent with foil if browning too fast.
- Brush with milk or spray water after baking.
- Cool 30 minutes before slicing.
Quick Process Overview
Serving & Storage:
- Slice to reveal swirls!
- Room temp: 1–2 days in airtight container.
- Freezer: Wrap tightly, freeze up to 2 months. Toast to revive.
Want More?
For a cocoa‑packed twist, don’t miss our
Double Chocolate Bagel Recipe
—chewy, fudgy, and studded with chocolate chips at every bite!
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