[Sca-cooks] bagels

[Chris Stanifer]

--- David Friedman <ddfr at daviddfriedman.com> wrote:

> Pennsic before last (I think) we attended a 
> class on Italian cooking, which included a 
> handout which included what appears to be a bagel 
> recipe from Messibugio. I think the class was by 
> an apprentice of Master Basileus Phocas (sp?), 
> but am not sure.  The recipe is on page 39 of my 
> copy of Libro Novo and is the second recipe 
> given. In the original, the title is:
> 
> Brazzatelle di latte, e zuccaro
> 
> It occurs to me, after reading Bear's post on 
> pretzels and bagels, that the word is probably 
> related to "pretzel" and one could interpret the 
> recipe as a pretzel rather than a bagel recipe. 
> Are pretzels boiled and then baked?


Yes, much like bagels, pretzels are first boiled and then baked.  I have seen (and use) recipes
which indicate boiling the pretzels in malted water (that is, water with malt in it), while most
of the recipes seem to indicate boiling in plain water.


Latin 'Pretiola' or 'little reward', so called because they were originally given to children by
monks,

Italian 'Brachiola', or 'little arems', so called because they represent arms folded in prayer

Also referred to as Bretzel.

Or, so they say....


William de Grandfort







=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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