[Sca-cooks] Pretzels & bagels

[Stephen Bloch]

>This whole "malted water" thing has me fascinated.  I had many bagel 
>making discussions with a Hebrew chef.  He didn't add anything to 
>the water, nor have any of the recipes I have seen added stuff to 
>the water.  He did insist of refrigerating them for an hour before 
>baking....

The bagel recipe I've always used calls for potato water, and that 
has worked reasonably well, but obviously wouldn't have been done in 
medieval Europe....

-- 
                                     John Elys
          (the artist formerly known as mar-Joshua ibn-Eleazar ha-Shalib)
                                 mka Stephen Bloch
                                 sbloch at adelphi.edu