Buckwheat Pretzels
.
Yield
16 servingsPrep
40 minCook
20 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| ⅔ | cup |
buckwheat groats
|
*
|
| 2 | teaspoons |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | large |
egg whites
slightly beaten |
|
| 1 | x |
sesame seeds
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 158 | ml |
buckwheat groats
|
*
|
| 1E+1 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 1 | large |
egg whites
slightly beaten |
|
| 1 | x |
sesame seeds
|
*
|
| 1 | x |
salt
|
*
|
Directions
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 425℉ (220℃) for 15 to 20 minutes.
Serve warm.
