[Sca-cooks] Pretzels

[David Friedman]

"Then you will make your brazzatelle according to the method you want to 
use, and then you will let rise with careful attention,"

When a recipe tells you to let dough rise, I think it's a reasonable 
conclusion that it has some sort of leavening in it, whether yeast or 
sourdough. I'm working from a translation--do you have a different 
reading of the original?

On 2/23/16 10:19 PM, Terry Decker wrote:
> Bagels, pretzels, laugenbrot and a number of other yeast breads are 
> boiled prior to baking to promote browning via maillard reaction.  
> Adding alkalines to the water (baking soda, lye, etc.) accelerates the 
> reaction which deepens the surface carmelization of the bread.
>
> The problem I have with defining Messibugo's brazzatelle as bagels is 
> the recipe, as written, isn't a yeast dough.  It is also closer to 
> Rumpolt's precedella than it is to modern bagels or pretzels. It would 
> be nice to have a broader selection of recipes, but we don't.
>
> Bear
>
> By Messibugio's pretzels, do you mean Brazzatelle of Milk and Sugar or
> something else? My daughter is pretty confident, on linguistic grounds,
> that the Brazzatelle are more nearly bagels—which are also boiled and
> then baked.
>
> On 2/23/16 5:37 PM, Terry Decker wrote:
>> Actually, we have several recipes from Rumpolt and Messibugio.  They 
>> are sweet pretzels.  Rumpolt's are baked. Messibugio's are boiled 
>> then baked. And I suspect Messibugio's pretzels are probably closer 
>> in shape to the kringle than the German style.
>>
>> Bear
>
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/