Matcha Pretzels Recipe

Matcha Pretzels Recipe

Oh boy, check out these matcha munchies! Our good friend blogger Amy Lee Cup of Tea really has outdone herself this time. Using our limited edition flavoured Gingernut Matcha. These homemade baked matcha preztels are the bomb!

Serves: 1

What you will need:

  • 1/2 perfect tea spoon of salt
  • 1 1/2 perfect tea spoons of baking powder
  • 4 perfect tea spoons of sugar
  • 1 TBSP yeast
  • 295ml (1 1/4 cups) of warm water (80°)
  • 1 1/2 perfect tea spoons of Bluebird's Gingernut Matcha
  • 1 whisked egg
  • 1 perfect tea spoon of cinnamon
  • 1/2 vanilla pod

What to do:

1. Heat 177ml (3/4 cup) of water to roughly 80° and whisk in 1 1/2 perfect teaspoons of Bluebird Gingernut Matcha until no there is no lumps then set that aside


2. Mix the dry yeast and 1 perfect tea spoon of sugar together then slowly add 118ml (1/2 cups) of warm water

3. In another large bowl mix together the flour, salt, baking powder and 2 perfect teaspoons of sugar


4. Make a well in the centre of the flour mixture and slowly add the matcha then the yeast and sugar mixture in by mixing with a wooden spoon


5. Add 1/4 a perfect teaspoon of cinnamon and scrape out half a vanilla pod and mix


6. Dust the surface with flour then kneed the dough for about 10-12 minutes, until it feels elastic and isn't sticky anymore


7. Cover the dough in oil, then cover and leave to prove in a warm area for about a hour


8. Kneed again for a couple of mins, rolll the dough into a ball then cut into equal sized pieces & roll them out and fold into a pretzel shape


9. Cover a baking tray with baking paper and grease the baking paper


10. Whisk an egg and add 1/2 perfect teaspoon of cinnamon & 1 perfect teaspoon of sugar into the egg then brush over all of the pretzels


11. Bake for about 20/25 minutes, take them out half way through and sprinkle some more cinnamon and sugar over them then put back in the oven and continue to bake until pretzels are browned


12. Leave to sit for 10 minuets and enjoy!


Amy, we salute you! #Nomnomnom


Why not try this recipe with other matcha flavours?

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