INGREDIENTS

• Matcha Pretzel Buns
• • ¼ oz package of active dry yeast
• • 1 cup warm water (to activate yeast)
• • 1 Tbsp granulated sugar
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 2 Tbsp melted butter (can be plant based)
• • 2 cups all-purpose flour (or replacement) + extra for working dough
• • 1 well-greased bowl
• • Parchment-lined baking sheet
• • Food grade bakers twine, cut into 18
• Baking Soda Bath
• • 10 cups water
• • ½ cup baking soda
• Pretzel Topping
• • Coarse salt, sesame seeds

DIRECTIONS

• 1. Combine yeast, sugar, and warm water in the bowl of a stand mixer to activate until the yeast is fully dissolved.
• 2. Allow yeast mixture to stand for about 3 minutes. Then pour in the melted butter and Culinary Aiya Matcha powder
• 3. Use a paddle attachment to then mix in the flour.
• 4. Mix for approximately 2 minutes or until the dough forms and transforms to a gorgeous shade of Matcha green. (you can also use a dough hook for this step.)
• 5. Next, remove dough from mixer and turn onto a clean work surface stretching and folding with your hands until smooth.
• 6. Form dough into one large ball, place into a greased bowl and cover, then transfer to a warm location to rise.
• 7. Allow 30 minutes to rise, or until dough has doubled in size.
• Topping
• 1. While the dough is rising, mix coarse salt and sesame seeds mixture and set aside.
• 2. This is also a good time to begin the baking soda bath.
• 3. In a large pot, bring 10 cups water and baking soda to a slow boil. Keep simmering until the dough is fully prepped, then return to a boil.
• Preparation of Dough
• 1.Once dough has risen, preheat oven to 400 degrees.
• 2. Punch down the dough and move onto a parchment lined countertop.
• 3. Separate the dough into 8 even pieces, then form each of the 8 pieces of dough into rounds.
• 4. To create the pumpkin shape, slide one piece of the greased bakers twine underneath the first round of dough. Pull the twine up on either side of the dough making sure it’s evenly centered. Then cross the twine over the top of the dough changing the direction of the twine and tucking it back underneath. Repeat these steps by wrapping the dough with the twine, until it has 8 even segments. Tie each round of dough off, cutting excess string.
• 5. Set aside, repeating these steps for all remaining dough rounds.
• Baking Soda Bath
• The baking soda bath is essential for the perfect pretzel texture, color and taste.
• 1. Once water has come to a boil, drop the pumpkin shaped pretzels into the water for about 30 seconds, then removing with a slotted spoon.
• 2. Place each pretzel onto parchment lined baking sheet and top with sea salt and sesame mixture while still wet.
• 3. Then transfer finished pretzels to the oven and bake for 10-12 minutes or until golden brown.
• 4. Remove finished pretzels from oven and transfer to a cooling rack.
• 5. Once cool, cut the tied rope and fully remove from the pretzels.
• 6. Enjoy!