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 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?” 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 soft pretzels you made in class, and great coupons.
*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"
| Dates for the Class | Price | Class Status | Register |
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Saturday, August 3, 2019 - 9:00am - 12:00pm |
$75.00 | Sold out | Add me to the waitlist |
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Friday, September 20, 2019 - 1:00pm - 4:00pm |
$75.00 | Sold out | Add me to the waitlist |
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Wednesday, October 9, 2019 - 6:00pm - 9:00pm |
$75.00 | 7 spots left |
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Saturday, November 16, 2019 - 1:30pm - 4:30pm |
$75.00 | 2 spots left |
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Thursday, January 2, 2020 - 6:00pm - 9:00pm |
$75.00 | 12 spots left |
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