Buckwheat Pretzels
. 138
138
Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 52g (1.8 oz)Amount per Serving
Calories 1349% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 28mg
9%
Sodium 314mg
13%
Total Carbohydrate
8g
8%
Dietary Fiber 1g
5%
Sugars g
Protein
10g
Vitamin A 1%
•
Vitamin C 0%
Calcium 3%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
