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Buckwheat Pretzels


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

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


Servings: 16



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