The 1901 Cookbook Archive
No. 3142 — Jewish-Style Boiled Pretzels
English historical translation of Molokhovets recipe No. 3142 from the 1901 Russian cookbook, retaining original methods and measures.
Make a stiff dough from ½ glass yeast mixture, 1 garnetz flour, a generous amount of salt, anise and enough warm water. Knead well, cover and allow to rise thoroughly.
Shape into pretzels, coat with nigella seeds or anise and arrange on a baker’s peel. Dry them slightly before the fire, then lower several at a time into boiling salted water. Stir with a thin rod to keep them from resting on the bottom.
When they float, lift out with the same rod, put back on the peel, sprinkle well with cold water and hold briefly in the oven. When dry, bake directly on the floor of an oven that has been swept clean.
Original source: Read Russian recipe No. 3142. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.