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Soft Pretzels

Zingerman's pretzel making class
Learn the secrets to traditional 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 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?” We'll end class tasting some warm pretzels with a little mustard and Zingerman's Creamery pimento cheese.

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

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

Thursday, February 22, 2018 6:00pm-9:00pm
$75.00 12 spots left
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Wednesday, March 7, 2018 6:00pm-9:00pm
$75.00 12 spots left
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Wednesday, April 4, 2018 6:00pm-9:00pm
$75.00 12 spots left
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(optional) Email address for class reminders
Thursday, April 12, 2018 6:00pm-9:00pm
$75.00 12 spots left
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(optional) Email address for class reminders
Thursday, May 3, 2018 6:00pm-9:00pm
$75.00 12 spots left
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(optional) Email address for class reminders
Wednesday, June 6, 2018 6:00pm-9:00pm
$75.00 12 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders

I've already been looking into additional classes. - Jason L.