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"
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"
| Dates for the Class | Price | Class Status | Register |
|---|---|---|---|
|
Wednesday, April 24, 2019 - 6:00pm - 9:00pm |
$75.00 | Sold out | Add me to the waitlist |
|
Thursday, May 30, 2019 - 6:00pm - 9:00pm |
$75.00 | Sold out | Add me to the waitlist |
|
Wednesday, June 5, 2019 - 6:00pm - 9:00pm |
$75.00 | Sold out | Add me to the waitlist |
|
Saturday, June 15, 2019 - 1:30pm - 4:30pm |
$75.00 | Sold out | Add me to the waitlist |