Part 3/8:
The featured recipe for pretzels, known as precedella, hails from the 1581 "Ein New Kochbuch" by Marx Rumpolt. Contrary to the soft, leavened pretzels commonly served at Oktoberfest today, precedella offers a unique twist: it is more akin to a cookie or biscuit, owing to a dough that isn't leavened. Ingredients such as anise and wine supply this historical treat with an unusual flair.
The cooking process becomes a delightful mix of creativity and culinary adventure. With a dash of humor, the chef notes the challenge of handling multiple alcoholic beverages during the preparation – both a beer and a bottle of wine are involved!
Ingredients & Preparation
To make these historic pretzels, the following ingredients are assembled:
2.5 cups (300 grams) of flour
4-5 large egg yolks