this class is being offered virtually.
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, and a dozen soft pretzels you made in class.
what's different when you take this class virtually:
If you do not want to use or obtain food-grade lye, you can use a baking soda solution to dip the pretzels in.
*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.
|Dates for the Class||Class Format||Price||Class Status||Register|
Wednesday, March 3, 2021 - 7:00pm - 9:30pm EST
||Virtual Virtual||$40.00||1 spot left||
Saturday, March 13, 2021 - 2:00pm - 5:30pm EST
||Virtual Virtual||$40.00||Sold out||Add me to the waitlist|
Sunday, April 4, 2021 - 3:00pm - 5:30pm EDT
||Virtual Virtual||$40.00||11 spots left||
Saturday, April 17, 2021 - 3:00pm - 5:30pm EDT
||Virtual Virtual||$40.00||5 spots left||