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Matcha Masala Bagels with Roasted Apple Chutney (Halloween Edition)

Warm, Indian-inspired bagels colored with matcha and crowned with spiced roasted apple chutney—a playful, seasonal autumn bake.

Total: 3 hours 30 minutes
Difficulty: Medium
Serves: 8
autumn halloween indian fusion bagels matcha apples multi-step

What Makes This Special

These bagels are a true celebration of autumn and Indian flavors—infused with grassy, vibrant matcha for dramatic color and earthy notes, kissed with warming spices, and finished with a jewel-like roasted apple chutney. Halloween spirit shines through the warm hues and sweet-savory contrasts, making every bite festive and memorable.

Ingredients

Weaving together classic bagel technique and Indian spices, this recipe showcases matcha’s color and flavor, paired with a tangy-sweet spiced apple chutney that’s roasted for extra warmth and caramelization.

For the Bagels

  • Bread & Whole Wheat Flour: For classic bagel chew and a rustic, hearty base.
  • Matcha Powder: Provides striking green color and an earthy, umami profile—choose high-quality for best flavor.
  • Spices (Cardamom, Cinnamon, Ginger): Echo chai masala, giving warmth and depth.
  • Ghee: Adds richness and a subtle nutty aroma.
  • Sesame & Nigella Seeds: Bring crunch and an Indian bakery touch.

For the Roasted Apple Chutney

  • Apples: Seasonal star, roasted for sweetness and autumn character.
  • Aromatics & Spices: Ginger, chili, cumin, mustard, and cinnamon for lively, complex flavor.
  • Brown Sugar & Vinegar: Create tangy, sticky balance.

Instructions

Step 1: Prepare the Dough & First Proof

  1. In a stand mixer bowl, mix bread flour, whole wheat flour, matcha powder, salt, sugar, and spices.
  2. Dissolve the yeast in the warm water. Let sit 5 min until foamy.
  3. Pour the yeast mixture and melted ghee into the dry ingredients. Mix on low, then knead (by machine 8-10 min / by hand 12-15 min) until smooth, stiff, and elastic—the dough should be firmer than sandwich bread.
  4. Lightly oil a clean bowl. Place dough inside, cover with a damp towel, and proof in a warm spot (~25°C) for 60-75 min until doubled.

Step 2: Shape the Bagels

  1. Turn the dough onto a lightly floured surface. Gently degas, divide into 8 equal pieces (~100g each).
  2. Roll each piece into a tight ball. Cover and rest 10 min (relaxes gluten).
  3. To shape: Poke a finger through the center of each ball and stretch into a 4cm hole, rotating to create an even ring. Place on parchment-lined tray. Cover and let rise 30 min (should puff, but not double).

Step 3: Roasted Apple Chutney

  1. Preheat oven to 200°C (fan 180°C). Toss diced apples, onion, ginger, chili (if using), oil, and all spices in a bowl.
  2. Spread on a lined baking sheet, roast for 20-25 min until apples are golden and fragrant.
  3. Transfer roasted mix to a small saucepan. Add brown sugar, vinegar, and salt. Simmer over medium-low for 10-15 min, stirring, until thick and jammy. Remove from heat, fold in coriander. Cool completely before serving.

Step 4: Boil and Bake the Bagels

  1. Preheat oven to 220°C (fan 200°C). Bring 2L water to a boil in a wide pot, stir in molasses/honey.
  2. Gently drop bagels (2-3 at a time) into boiling water. Boil 30 sec per side (they should puff and become glossy). Remove with slotted spoon, let drain, and return to tray.
  3. Brush bagels with beaten egg. Sprinkle with sesame and nigella seeds.
  4. Bake for 18-22 min until golden brown (green matcha color will darken slightly at the edges, giving a spooky, mottled look perfect for Halloween). Cool on a wire rack.

Step 5: Serve

Split bagels and serve with a generous spoonful of roasted apple chutney. Excellent with cream cheese or tangy labneh for extra richness.

Pro Tips

  • Matcha can be sensitive to heat—use culinary grade and add it to dry ingredients to preserve color and flavor.
  • Proper kneading is crucial: bagel dough should be more elastic and stiff than regular bread for that signature chew.
  • Boil bagels just before baking; over-boiling can result in overly dense bagels, while under-boiling reduces their signature crust.

Troubleshooting

Bagels too flat or wrinkly after boiling? Proofing was too long or short—ensure dough is puffy yet springs back slowly when poked before boiling.

Bagels not green enough? Quality of matcha matters; also avoid overbaking, which dulls color. Try dusting a little matcha on top post-bake for extra vibrancy.

Variations

  • Sweet Pumpkin Bagels: Replace 100g flour with roasted pumpkin puree, increase spices, and swap apple chutney for pumpkin butter.
  • Savory Spinach & Paneer: Add 80g chopped cooked spinach and 100g crumbled paneer to the dough for an Indian twist.
  • Chai-Spiced Bagels: Add extra chai masala and raisins to the dough, pairing with cardamom cream cheese.

Storage

Bagels are best the day they’re made, but store cooled bagels in an airtight container up to 2 days. For longer storage, slice and freeze in zip bags up to 1 month. Thaw and toast to revive. Chutney keeps in fridge up to 1 week.

Enjoy the warmth, color, and flavors of autumn in every bite—happy (and spooky) baking!