Matcha Green Tea Soft Pretzels
On our endless journey of finding creative, delicious, and healthy ways to integrate tea into cooking, we came across this absolutely amazing-looking (and sounding) recipe for savory green tea jumbo pretzels over at a beautiful site called Sandra's Easy Eats. I am definitely addicted to those delicious jumbo pretzels they sell at the mall (they're my guilty pleasure!), so this recipe definitely caught my eye. Plus, in a world of Earl Grey cookies and green tea cake, I am always so excited to see a savory recipe that features tea. This one looks absolutely amazing! Give it a try!
Sandra's Matcha Green Tea Soft Pretzels
Makes 8-10 Pretzels
- 2 cups all purpose flour, plus more for dusting
- 2 tsp salt
- 1 1/2 tsp baking powder
- 3 tsp sugar
- 1 TBSP yeast
- 3/4 C warm water
- 1 1/2 tsp Matcha Powder
- 4 oz. water
- 2 TBSP oil
- 1 egg, mixed
- Sriracha Sea Salt
- Black Sesame Seeds
- Toasted Sesame Seeds
- Warm up 3/4 cup of water and mix in green tea powder by whisking until there is no lumps and then set aside.
- Mix dry yeast and sugar in a small bowl, adding about 1/4 cup warm water, stir, and let the yeast become bubbly/frothy.
- In a large bowl mix the flour, salt, and baking powder. Add the remaining 2 tsp sugar and mix again. Make a well in the flour and add dry yeast. Slowly pour in about few TBSPs of dissolved green tea powder water, mix in with the activated yeast and flour. Add the rest of the green powder water, stir then add about 1/2 cup of water. Mix with the wooden spoon, then knead for 10-12 minutes until dough becomes elastic and when you touch or poke it doesn't stick too much to your fingers.
- Coat the dough ball well all around with oil. Cover and let it rise in a warmer area for 40-50 minutes, or until almost double in size.
- Preheat the oven to 400°F.
- Once dough is almost double in size, knead it for few minutes, make a ball then cut into equal parts(like on the picture). Make thinner strips of dough, then make a pretzels.
- Place them in well greased baking sheet, a lined baking pan with parchment pepper, or a baking sheet lined with non-stick aluminum foil.
- Mix the egg lightly, then brush on each pretzel.
- Sprinkle with Sriracha sea Salt, and sesame seeds.
- Bake for 20-25 minutes in preheated oven, depending on your oven, until light or golden brown.
- Once done, cover with a cotton towel for 10 minutes to rest and cool down.
- Once cold, store in sealable bags or airtight containers for freshness. Preheat for 10-15 seconds to eat, if you desire.
Recipe Source: Sandra's Easy Eats
Posted by Erin Schwartz
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