One great thing about being done the A&S 50 is that I don’t feel bad about doing a recipe where I didn’t do the recreation and the background research is shaky. So, with that said, here’s pretzels.
Ever since I made some modern soft pretzels I’ve been reading about the history of pretzels. Modernly we use boiling water with baking soda in it. Previously they used lye in the water to accomplish the same dark colour. However, I can’t find any use of lye or ash in boiling water in the production of bread products in the SCA period. Some people have suggested that they used malt in the water but again there’s no proof of it. That of course doesn’t mean it doesn’t exist.
Pretzels of course are a period shape