Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Flour; all-purpose |
| ⅔ cup | Flour; buckwheat (light or |
| \N \N | Whole |
| 2 teaspoons | Salt |
| 2 \N | Eggs |
| 1 cup | Milk |
| 1 \N | Egg white; slightly beaten |
| \N \N | Sesame seeds; poppy seeds |
| \N \N | And/or coarse salt |
AH-CHOO, 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 AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 8:42 PM TO: ALL FROM: MIKE VASQUEZ (BBVX23E) SUBJECT: R-MM CHICKEN ADOBO