Zingerman's Baking and Cooking Classes in Ann Arbor

Learn the secrets to traditional Bavarian (German-style) soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.” You'll also shape the soft pretzel stick, or baguette, we make at the Bakehouse. These simple but tasty rolls are sure to become a family favorite. We'll also answer the “burning” question, “Are these dipped in the same lye used to make soap?”

You'll leave the BAKE! class with our recipe, the knowledge to recreate it at home, all the soft pretzels you made in class, and some great coupons.

This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"

 

What our guests have to say about this class:

These classes are the ultimate experience! I have told so many people about it that I hope they don't take a spot before I get mine. I can't wait to make these at home! (I will not tell anyone how easy it is.) —Donna M.

I'm not afraid to try pretzels with lye now that I know the proper methods. —Dan S.

I loved the easy-going nature of the class environment and I learned a whole lot! I feel that this recipe isn't overwhelming and I'm excited to give it a shot at home! —Spencer W.

Crackers are the humble underdogs of the baking world.  Unassuming looking, they pack a powerful flavor punch and deliver an addictive texture experience. Join us in this hands-on class, to make Cheesy Pepper Squares, Whole Wheat Thins, Seedy Garlic Crisps, and Rice Bites. They'll soon be your new favorite additions to salads, soups, and cheese plates.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, and all the crackers you made in class (that you didn't munch on right out of the oven).

In-Person: We'll end class with a cracker tasting and you'll also go home with some great coupons.

Join us for this mini version of our popular hands-on baking class, "Mambo Italiano: Italian Breads." We'll take you on a brief bread-making journey through part of Italy, as we teach you how to make fresh-baked Italian bread from scratch the Zingerman's Bakehouse way. 

In this class, we'll walk you through the Bakehouse's recipes for Focaccia and Sicilian Sesame Semolina, covering all the essential techniques. You'll learn what in the world a poolish is and why you need it to make these loaves of bread. We'll also teach you how to handle yeasted doughs, proper kneading, shaping your loaves, finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice, leaving you with the skills to bake these Italian breads at home anytime you want.

Let's meet the Bakehouse Italian breads you'll be making:

Focaccia—A tender flatbread topped with Parmigiano-Reggiano® cheese. It's a great bread to enjoy as an appetizer, to serve with spreads, or to make a sandwich with. Wait until you experience focaccia warm and fresh from your own oven. You might want to double the recipe at home to account for the imminent snack attack that's coming to a kitchen near you.

Sicilian Sesame Semolina—Our homage to Sicily and a Bakehouse favorite since we opened, this bread is made from nearly 100% durum wheat (the same used to make pasta) in its two different forms—both the coarser ground semolina and the more finely ground durum. The entire loaf is then rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb with a golden yellow hue. This bread is fantastic toasted or grilled and pairs beautifully with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. For more on why we're so taken with this exceptional Italian bread, head to our blog and read: "Sara's Sweet on Sicilian Sesame Semolina."

You'll leave the BAKE! class with both our Italian bread recipes, the knowledge to recreate them at home, and the Focaccia and Sicilian Sesame Semolina you made in class.

In-Person: We'll end the in-person class with a tasting of what we made and you'll leave with some Sesame Semolina bread dough to bake later at home, plus some great coupons. You may want to bring a cooler and ice pack to class for storing your bake-at-home bread dough on the ride home if you are traveling more than an hour to attend. 

Virtual (2-day): On Day 1, we’ll meet for an our to mix our poolish, before fermenting it overnight, and answer any questions you may have. On Day 2, we'll be mixing our doughs and then, shaping, proofing, and baking our two Italian breads.

 

What our guests have to say about this class:

I was looking for bread baking tips and ended up learning tons. I've always been a big fan of baking and this class has inspired me to try baking different types of bread. —Zixuan W.

Fantastic class with just the right mix of art and science. —Bridget W.

Few beverages have the long, storied history of beer, and fewer yet inspire such devotion, but beer’s not just for drinking! In this hands-on class, we’ll be baking Oats and Blonde Ale Bread, Beer Cornbread, Candied Orange Peel Beer Scones, and Beer Crackers that are sure to become some of your favorites to make at home! You'll want to throw a party to impress your friends right away!

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and everything you made in class, including a loaf of bread, a pan of cornbread, a dozen scones, and four dozen crackers.

In-person: We'll end class with a tasting of what we made and you'll go home with some great coupons. 

Join us for one of our best hands-on classes for new bakers, where you'll learn how to make traditional French baguettes the Zingerman's Bakehouse way. Most commercial bread in stores labeled “baguette”, are soft and bland, bearing no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 am, they began baking the long thin loaves that are synonymous with French baking today.

In this class, we'll teach you to make our traditional French baguette recipe—starting with a flavorful poolish (bakers call it a pre-ferment, it’s like a starter) and mixing up our bread dough. We'll then go over the techniques of hand rolling and shaping the dough into baguettes, which we'll proof and then bake to a crispy golden brown. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave the BAKE! class with our French baguette recipe, the knowledge to recreate it at home, and the baked French baguettes you made in class as well as the dough you will make.

In-Person Class: We'll end class with a tasting and you'll also leave with some great coupons.

Virtual Class: We will send out a video two days before class showing how to make a poolish the day before class.

What our guests have to say about this class:

I came in never having tried making bread and I feel I'm leaving with the knowledge to try and create some on my own. —Nate R.

Everyone should know how to make baguettes like this. I've been trying to make good baguettes for awhile. This has opened my mind. —John D.

Taking your baking classes has given me the confidence to bake more frequently, trying new recipes to prepare for friends and family. —Lisa S.