Buckwheat Pretzels

Ingredients

3 1/2 cup flour, all-purpose 2/3 cup flour, buckwheat (light or 1 whole 2 tsp salt 2 eggs 1 cup milk 1 egg white, slightly beaten 1 sesame seeds, poppy seeds 1 and/or coarse salt AHCHOO, T.D. IN MD. 03/21	Advertisements

Preparation
 
In large bowl, mix two flours and salt. Add eggs and milk; blend to
form a medium soft dough. Knead dough on a floured board for a few
minutes. Place dough into a sealed container or zipper-top plastic
bag; let rest for about 20 minutes. Cut dough into 12 or 16 pieces,
depending upon pretzel size you prefer. Roll each piece into a rope
and a twist into desired shape. Place pretzels on a lightly oiled
baking sheet; brush with egg white. Sprinkle with salt, sesame or
poppy seeds. Bake at 425d for 15-20 minutes. Serve warm.

Makes 12-16 pretzels.

**formatted by AH** from The Birkett Mills Buckwheat Cookbook FOOD
AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 8:42 PM TO: ALL
FROM: MIKE VASQUEZ (BBVX23E) SUBJECT: R-MM CHICKEN ADOBO

 

 
Servings: 16

 

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