Description

Pretzels are a great snack for any occasion. You’ll find them at sporting events, the local pub, or at your neighborhood artisan bakery. They’re perfect served as appetizers or a simple treat. If you’ve ever wanted to make them at home, but didn’t know how, then this class is for you! Traditional pretzel making methods use food grade lye. But, we’re going to teach you an easier pretzel making method, that is equally delicious, using ingredients you already have at home. No lye’in! You’ll leave class knowing how to make a variety of soft, German-style pretzels that everyone will enjoy!
They include: Pretzel twists known at Brezeln (Brezel), pretzel buns known as laugenbroetchen, pretzel sticks known at salzstange, and pretzel knots known as brezelknoten. Serving artisan pretzels right out of the oven is like a big, warm hug for your tummy. You’ll also learn how to make a delicious beer cheese to serve as a side. And what’s an appetizer without a drink to chase it down with? Lastly, you’ll learn how to make Crust’s version of a Hot Toddy and will partake in a small sample. It will be like Oktoberfest in February! Class sizes are limited so we can be in the kitchen with each student, giving them the personal time and instruction needed to learn more about making, baking and decorating! Our goal is to inspire the inner baker/entertainer in you, to teach you a ton about traditional baking methods, and most importantly to make sure you have loads of fun while you participate!

TAKE HOME:
Participants will leave class with the following:
Brezeln: A pretzel in traditional twist form
Laugenbroetchen: A pretzel in roll form
Salzstange: A pretzel in stick form
Brezelknoten: A pretzel in knot form
1 (8 oz) Container of freshly made Beer Cheese

WHAT YOU’LL NEED:
• An apron.
• If you have long hair, please bring a hair restraint.
• A smile, an open-mind, and the excitement to learn!

CLASS SIZE AND AGE RESTRICTIONS:
Limited to 10 people for maximum participation. Class participants must be 18+.

GENERAL THOUGHTS:
We understand and expect that each student will work at different speeds. We ask that you are courteous to your classmates and have patience. We have limited the class size to be sure everyone will get the time and instruction needed to have a safe and fun class!

CLASS INFORMATION:
Date: Sat., February 25, 2023

Time: 4:00pm – 6:30pm at CRUST
Cost: $100

History of the Hot Toddy: https://www.masterclass.com/articles/classic-hot-toddy-recipe-and-cocktail-history

Why do you dunk pretzels in baking soda water? Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

Fun Fact: April 26th is National Pretzel Day

**Please note that class and event ticket purchases cannot be refunded or exchanged. Check the date carefully. In the event where you absolutely cannot attend the class, we do allow your ticket to be reassigned to a new name.
**By purchasing this ticket, you acknowledge that any photographs taken at this event may be used for internal or promotional purposes.
**When your ticket is purchased, you will be added to a roster. We will check this roster by name when you arrive.