Buckwheat Pretzels Recipe
Servings: 12
Ingredients
- 3 1/2 c. Flour, all-purpose
- 2/3 c. Flour, buckwheat (light or possibly Whole
- 2 tsp Salt
- 2 x Large eggs
- 1 c. Lowfat milk
- 1 x Egg white, slightly beaten Sesame seeds, poppy seeds And/or possibly coarse salt
Directions
- In large bowl, mix two flours and salt. Add in Large eggs and lowfat milk; blend to create a medium soft dough. Knead dough on a floured board for a few min. Place dough into a sealed container or possibly zipper-top plastic bag; let rest for about 20 min. Cut dough into 12 or possibly 16 pcs, 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 possibly poppy seeds. Bake at 425d for 15-20 min.
- Serve hot.
- Makes 12-16 pretzels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 178 | |
| Calories from Fat 13 | 7% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 409mg | 17% |
| Potassium 88mg | 3% |
| Total Carbs 34.2g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.24g | 1% |
| Protein 6.2g | 10% |
