Buckwheat Pretzels

[kirra]

Buckwheat Pretzels
Birkett Mills

This recipe will make 12 to 16 pretzels, depending upon the pretzel size you prefer.

Ingredients:

3-1/2 cups all-purpose flour
2/3 cup light or whole buckwheat flour (see sidebar)
2 tsp salt
2 eggs
1 cup low-fat (2%) milk
1 egg white
1-1/2 Tbsp sesame seeds

Preparation:

Preheat oven to 425°F. Spray a baking sheet with nonstick vegetable spray; set aside.

In a 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 twist into desired shape.

Place pretzels on prepared baking sheet; brush with egg white. Sprinkle with salt and sesame seeds. Bake in preheated oven for 15 to 20 minutes. Serve warm. Yield: 12 to 16 Pretzels.

Nutritional Info:
Per Pretzel (based on 16 Pretzel Yield):
139 Cal;
2 g Total Fat (<1 g Sat Fat);
25 g Carb;
28 mg Cholesterol;
311 mg Sodium;
96 mg Potassium;
5 g Protein;
1 g Fiber;
1 g Sugars.
Exchanges: 2 Starch.