In a bowl, combine bread flour, brown sugar, salt, dry yeast, and matcha powder.

Add water and knead until a dough forms, approximately 20 minutes.

Divide the dough into 4 equal portions.

Shape each portion into a ball by stretching the sliced side and closing the dough.

Place the seam side down, cover with plastic wrap, and let rest for 10 minutes.

Flip the dough so the seam is facing up.

Stretch and flatten the dough slightly.

Roll the dough from one corner to form a stick shape.

Join the two ends to create a ring shape.

Cover the shaped bagels and let rest for 30-40 minutes, or longer in winter to allow for proper rising.

The dough should double in size.

Dissolve brown sugar in hot water in a kettle for boiling.

Adjust the heat to maintain a gentle simmer.

Boil each side of the bagel dough for 30-40 seconds.

Preheat the oven to 230C (450F).

Pat the bottom of the boiled dough dry to prevent burning.

Arrange the bagels on a baking tray lined with parchment paper.

Bake in the preheated oven for 11 minutes, or until golden brown.