Buckwheat Pretzels
Submitted by alansid
No-yeast buckwheat pretzels with a nutty, toasty crunch topped with coarse salt and sesame seeds. A fun, kid-friendly baking project that’s done in an hour.
YIELD
16 servingsPREP
40 minCOOK
20 minREADY
60 minForget the mall pretzel stand. These homemade buckwheat pretzels are better, and you don’t need yeast to make them.
A simple dough of flour, buckwheat groats, eggs, and milk comes together quickly, rests for twenty minutes, then gets rolled into ropes and twisted into classic pretzel shapes. A brush of egg white gives them a gorgeous shine, and coarse salt or sesame seeds on top add that signature salty snap.
They bake up golden and slightly chewy with a toasty buckwheat flavor that sets them apart from anything you’d find at a snack counter. Serve them warm.
Kitchen Tips
- Let the dough rest the full 20 minutes. This relaxes the gluten and makes rolling the ropes much easier without the dough springing back on you.
- Roll each piece on an unfloured surface. A tiny bit of friction actually helps you get a smooth, even rope. Too much flour and the dough slides around.
- Press the seeds and salt gently into the egg-washed surface so they stick during baking.
- These are best eaten warm from the oven. They lose their chewy edge as they cool, though a quick reheat in a hot oven brings them back.
Ingredients
Directions
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 425℉ (220℃) for 15 to 20 minutes.
Serve warm.
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