Get Ready for Pretzel Baking Class!

We roll up our sleeves and dive into the world of handmade pretzels in our crowd-fave Pretzel Baking Class. This fun, hands-on workshop is all about mastering the dough, the twist, and the bake that makes pretzels so irresistible, while also learning a few tricks that bakers have passed down for generations.

We’ll begin with authentic Bavarian lye-dipped pretzels, the kind that deliver that iconic chewy crust and deep, golden shine. Lye can be dangerous if handled incorrectly, but we’ll provide the goggles, the know-how, and the confidence to teach you how to use lye safely. It’s not nearly as scary as it sounds, and the delicious results are absolutely worth it.

Next, we’ll bake Scandinavian sweet pretzels, soft, sweet, and lightly iced, perfect for an afternoon treat or a cozy breakfast. We’ll also make Parmesan peppercorn pretzels, savory and bold. It’s basically the best possible garlic bread—but with all the satisfying chew and character of a real pretzel.

Along the way, we’ll tackle the famous flippy-twisty pretzel fold (English doesn’t really have a word for it, but German does: Brezelschlingen), breaking it down step by step until the classic shape feels easy and natural. We’ll share tips on dough handling, shaping, flavor variations, and baking methods so that pretzels can become part of our own kitchen repertoire.

By the end of class, we’ll leave with a generous pile of fresh, warm pretzels, new skills, and maybe even a new party trick to share. Whether sweet or savory, pretzels are always a crowd-pleaser—and making them together makes them even better.