Shaping and baking of Bavarian Pretzels - April 14th

Learn the secrets to making Bavarian pretzels from scratch using a sourdough starter. You will become skilled in forming the traditional pretzel shape as well as soft pretzel rolls and sticks. All of these are sure to become family favorites. We will teach you how to use lye (and alternatively baking soda) to achieve the typical flavor and color of pretzels. At the end of the class, we will taste some warm pretzels with customary German accompaniments. You will leave the workshop with our recipe, the knowledge of how to recreate it at home, and all the pretzels you made in class.