[Sca-cooks] Pretzels, was Lent is coming!

Sharon Palmer ranvaig at columbus.rr.com
Sun Feb 19 17:02:16 PST 2012

>I believe modern pretzels, at least the ones in the King Arthur 
>flour book, are boiled and then baked, as are bagels--in fact, the 
>book treats them as variants of the same recipe. But I think those 
>are soft pretzels and don't know how the crunchy kind are made.

Properly, pretzels are dipped in lye.. that's what gives them the 
deep color.  I'm not sure what evidence there is for that in period. 
Rumpolt uses lye for other recipes, but not baked goods.

Modern home recipes for pretzels sometimes substitute baking soda.


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