Caitlin’s wildly popular soft pretzel class is back!
*Please note that two sessions of this class will be held tonight, at 5:00 PM and 6:45 PM.*
In class, each ticket holder will receive a whole batch of chilled pretzel dough to learn how to portion, roll and twist into pretzels. We’ll make traditional twists as well as unusual twists and your creations. You will take a whole tray of pretzels home.
The in-class demo will cover:
How to make spent grain pretzel dough using the Grainbakers method
How to make hot cheddar cheese pub dip for your pretzels
Each ticket holder will leave class with:
A tray of ready-to-boil and bake pretzels at home
4 boiled and baked, ready-to-eat pretzels
Recipe cards for the Grainbakers Soft Pretzels, Grainbakers Hot Cheddar Cheese Dip and our Pretzel Dipping mustard
A new plastic dough cutter/bench scraper
VIP / FAQ:
You will boil and bake your pretzels at home, but a demo will be provided during class.
We will attempt to boil and bake up to 4 of your pretzels right on site at the class. This can be a bit chaotic with a group, so your patience is required as it takes time to prepare each participant’s pretzels. Depending on the venue's size and layout, we may only be able to boil and bake one of your pretzels, but we will try to prepare four on-site for each of you.
This 90-minute activity prepares you to do large batches of pretzels at home. You can take your class pretzels home and immediately freeze them to continue your project over the weekend. (Recommended!)
These are whole-grain pretzels. We will be incorporating some very special caramel malted brewer’s grain.
Grainbakers teaches an advanced version of the baking soda method - Sodium Carbonate. We do not teach the Lye Method.
There is no brewery tour included with this class.
No beer is included with this class.
This class will be on your feet, but it's only 90 minutes. It's fast and it's fun!
See you there!
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