Buckwheat Pretzels

1. 1

   In a large bowl, mix together the all-purpose and the buckwheat flours and the salt.

2. 2

   Break the eggs into a small bowl and beat lightly with a fork until they form one color.

3. 3

   Add the eggs and the milk to the flours and stir with a wooden spoon to form medium-soft dough.

4. 4

   Knead the dough by hand on a floured board for a few minutes and then place the dough into a sealed container or sealable plastic bag and let rest for about 20 minutes at room temperature.

5. 5

   Preheat the oven to 425F.

6. 6

   Cut the dough into 12 or 16 pieces, depending upon which pretzel size you prefer, medium or large.

7. 7

   Roll each piece into a rope and twist into the desired shape.

8. 8

   Place the pretzels on one or two lightly oiled baking sheets and brush with the egg white.

9. 9

   Sprinkle with the coarse salt and the sesame or poppy seeds.

10. 10

    Bake the pretzels for 15 to 20 minutes, until golden brown.

11. 11

    Serve warm.

12. 12

    Pretzels taste best the day they are made.

13. 13

    When stored, the salt may dissolve.

* Per serving · 4 servings · Values may vary.

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