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Buckwheat Pretzels



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  • Cooking Time: N/A

Buckwheat Pretzels

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

AH-CHOO, T.D. IN MD.- 03/21

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


Ingredients:

3 1/2 c Flour; all-purpose
2/3 c Flour; buckwheat (light or
Whole
2 ts Salt
2 Eggs
1 c Milk
1 Egg white; slightly beaten
Sesame seeds; poppy seeds
And/or coarse salt

Serves:

16 Servings

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