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.

　　

Ingredients

makes 12 to 16 pretzels

　　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

　　

Step 1

In a large bowl, mix together the all-purpose and the buckwheat flours and the salt. Break the eggs into a small bowl and beat lightly with a fork until they form one color. Add the eggs and the milk to the flours and stir with a wooden spoon to form medium-soft dough.

　　

Step 2

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.

　　

Step 3

Preheat the oven to 425°F.

　　

Step 4

Cut the dough into 12 or 16 pieces, depending upon which pretzel size you prefer, medium or large. Roll each piece into a rope and twist into the desired shape.

　　

Step 5

Place the pretzels on one or two lightly oiled baking sheets and brush with the egg white. Sprinkle with the coarse salt and the sesame or poppy seeds.

　　

Step 6

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

　　

note

Step 7

Pretzels taste best the day they are made. When stored, the salt may dissolve.

　　Greetings from the Finger Lakes