The Pretzel Blitz is back!
We are hosting 5 pretzel making classes in March & April. Why? We LOVE pretzels! Our classes will be a combination of in-person live event and a live telecasted Zoom event. We will host up to 15 students in our industrial kitchen at the DANK Haus. These ten students will get hands on training from Reinhard Richter, our resident Pretzel Meister, and take home their homemade pretzels at the end of the class. Simultaneously, the class will be broadcast on Zoom so additional students can join the course from the comfort of their home and learn how to make this uniquely German treat!
We have 5 class times to choose from - including two classes in the afternoon – to accommodate busy schedules. We have also added one class that will be taught entirely in German! Our new format is perfect for Chicago locals that want to have an intimate and safe event to attend and anyone near or far can attend through Zoom! No matter if you are in person or online, you will get the same great pretzel making tips so you can make authentic German pretzels from home. All students will get the recipe and be able to communicate directly with our chef.
Friday, March 26, 2021 - 6:30 PM
Friday, April 9, 2021 - 1:00 PM
Friday, April 16, 2021 - 4:30 PM
Friday, April 23, 2021 - 6:30 PM
Friday, April 30, 2021 - 6:30 PM - Taught in German!
Fee: $30 in person - class size limited to 15 students. Students will be required to wear face masks. In person students will receive one free beverage of choice and will take home freshly baked pretzels. Class time estimated 2 hours.
Fee: $10 online - class size is limited to 95 students. Students will receive recipe and live instruction where they can ask our chef questions. Class time estimated 75 minutes.
Please Note: Masks will be required for all in-person attendees.
Cooking along at home? Ingredients include:
- 8 -10 c. flour (optional substitute 1cup whole wheat flour)
- 1 tsp. salt
- 1 tsp. yeast
- 1 tbs. sugar
- 2 c. water
- 1 tbs. butter or Lard
- 2 c. buttermilk
- 1 egg
- 3% lye solution (Sodium Hydroxide)
- coarse salt, poppy or sesame seeds
Please Note: Chef Reinhard prepares his dough prior to the beginning of the class so that it has enough time to rise. If you are baking along with us online you will need to prepare your dough ahead of time as well (it takes about 2 hours total to prepare the dough and let it rise).
Questions? Email firstname.lastname@example.org!