Buckwheat Pretzels

Name: Buckwheat Pretzels
Yield: makes 12 to 16 pretzels
Ingredients: 3 1/2 cups all-purpose flour; 2/3 cup buckwheat light or whole flour; 2 teaspoons salt; 2 eggs plus 1 egg white, lightly beaten; 1 cup milk; Coarse salt, for coating; Sesame seeds or poppy seeds, for coating

January 24, 2012

Pretzels are probably the best snack to enjoy with beer, and if you’re a fan of stout, these pretzels are an especially winning partner. The Pennsylvania Dutch brought their love of pretzels to Penn Yan, where Birkett Mills still turns out the dark, gritty buckwheat flour that gives handrolled pretzels a distinctive, nutty flavor. Since these pretzels don’t require yeast or rising time they can be made very quickly, so start this recipe when hunger strikes. Caution: Baskets of these pretzels served with a peppy horseradish mustard will make you drink more than you may have bargained for.

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