Buckwheat Pretzel3 1/2 c Flour; all-purpose
2/3 c Buckwheat Flour
2 ts Salt
2 Eggs
1 c Milk
1 Egg white; slightly beaten
Sesame seeds, poppy seeds, and coarse salt.
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.
|
