Green Tea Soft Pretzels Recipe (2024)

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These amazingly tasty Green Tea Soft Pretzels made with fine matcha powder are perfect treat any time of the day.

They might not look perfect, but they are very delicious. Even my darling husband started to laugh when I put them in front of him. By the way, he is my biggest fan and would never laugh, but he was laughing his butt off.

I know I will get some harsh comments about it, but in my defense, they were very yummy. My youngest one loves anything matcha. He asks me often to make him “green” crepes.

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All three are so different and chose completely different dips to munch these with.

So, to give you an idea, my oldest one, Alex ate these with honey mustard, my girl, Anna with Mayo with Sriracha and youngest one, Dani dipped pretzels into sour cream and chives.

Personally, I preferred with of course olive oil mayo+ sriracha, it gave me an extra kick.

I took my time and made a complete step by step instructions. I thought it would be more helpful if you decide to make these.

First, let me say that I absolutely love both Green Tea Powder and Thai Sriracha Sea Salt. I am obsessed with those two so I decided to make these delicious pretzels.

Now, let’s get started. Sit tight and enjoy the ride.

STEP BY STEP INSTRUCTION:

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5. Code 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.

6. Preheat the oven o 400°F (200°C/gas6-moderately hot).

7. Once the dough is almost double in size, knead it for a few minutes, make a ball then cut into equal parts (like in the picture). Make thinner strips of dough, then make pretzels. You can make a doubleloop ifyou desire (I made one as you can see).

8. Place them on a well-greased baking sheet/OR lined baking pan withparchmentpepper/OR nonstick alum.foil.

Ingredients

cups 250g All Purpose Flour + more for dusting
2 tsp. Salt 10g
1.5 tsp. 7.5g baking powder
3 tsp. Sugar 1 tbsp. /14g
1 Tbsp. Dry Yeast 14g
3/4 cup 177.4ml warm water
1.5 tsp. Matcha Powder
4 oz 118ml water
2 tbsp. 30ml Oil
1 egg mixed

Topping Options:

Thai Sriracha Sea Salt
Black Sesame Seeds
Toasted Sesame Seeds

Instructions

Warm-up 3/4 cup of water and dissolve 1.5 tsp. green tea powder bywhiskinguntil there are nolumps; set aside.
Mixtogetherin a small dish dry yeast and 1 tsp. Sugar, add little less than 1/4 cup warm water, stir and let theyeast become bubbly/frothy.
In a large bowl add All-Purpose flour, and add salt, baking powder, mix. Addthe remaining2 tsp. sugar, mixagain. Make a well in the flour and add activated dry yeast.Slowlypour in about a few tbsp. of dissolved green tea powderwater, mix in with the activated yeast and flour. Add the rest of the green powder water, stir then add water about 4 oz. Mix with the wooden spoon, then knead for 10-12 minutes until the dough becomes elastic and when you touch or poke itdoesn'tstick too much to your fingers.
Code 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 o 400°F (200°C/gas6-moderately hot).
Once the dough is almost double in size, knead it for a few minutes, make a ball then cut into equal parts (like in the picture). Make thinner strips of dough, then make pretzels. You can make a doubleloop ifyou desire (I made one as you can see).
Place them on a well-greased baking sheet/OR lined baking pan withparchmentpepper/OR nonstick alum.foil.
Mix the egg lightly, then brush on eachpretzel.Sprinklewith Sriracha Sea Salt and sesame seeds.
Bake for 20-25 minutes inthe preheatedoven, depending on your oven. The color needs to be slightly golden toa golden brown.
Once done, cover with a kitchen cotton towel for 10 minutes to rest and cool down.
Once cold, store inZiplocbags, or airtight container for freshness.Preheat for 10-15 seconds to eat, if youdesire.

Notes

You do not need to put Green Tea powder, andcertainly,you can use any topping that you like. Make sure that dough is firm, much like dough for pizza. It also needs to be elastic, if you knead long enough the dough will become moreflexibleand not breakable.

When it comes to liquid, always add a little bit at the time. Mix and see if you need more; also if you add too much water you can adjust with FLOUR, or another way around if its too much flour, add splash more water. My oven bakes the best at 400°F. You know your oven, so you can adjust what's best for you.

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