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

Volker Bach carlton_bach at yahoo.de
Sun Feb 19 22:06:46 PST 2012

Hieronymus Tragus (IIRC) writes that fine baked goods, including pretzels, are boiled before baking. He doesn't mention lye, but even without it, the process produces a nice crust. 

Von: Sharon Palmer <ranvaig at columbus.rr.com>
An: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Gesendet: 2:02 Montag, 20.Februar 2012
Betreff: [Sca-cooks] Pretzels, was Lent is coming!

> 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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