3 1/2 cup Flour, all-purpose
2/3 cup Flour, buckwheat (light or
Whole
2 tsp Salt
2 Eggs
1 cup Milk
1 Egg white, slightly beaten
Sesame seeds, poppy seeds
And/or coarse salt
AHCHOO, T.D. IN MD. 03/21
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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
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