[Sca-cooks] bagels

[John Kemker]

William Grandfort, mka Chris Stanifer wrote:

>--- 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....
>  
>
Pretzels are also sometimes boiled in water with a bit of lye.  Not 
enough to make the water seriously caustic, mind you, but a small 
amount.  Some susbsitute another alkali, as the idea of eating lye 
bothers them.

--Cian