Rye Pretzels
Recipe Compliments of Washington Food Artisans: Farm Stories And Chef Recipes When Dana Cree was the pastry chef at Poppy’s restaurant in Seattle, she used rye flour from Bluebird Grain Farms to make these soft and chewy bite-size pretzels. Plump, golden, and savory, they have just enough rye and caraway to set them apart… Continued