As the days get shorter and the air turns crisp, I will argue that there's nothing better than a warm pretzel bun, split open for a slice of strong cheese, a few gherkins, some good cured meat .... and a cold beer.

​

It's hearty, unfussy food, exactly the kind you want when the temperature starts to drop and you need some cosiness.

​

Traditionally, the deep amber crust and faint tang of the traditional pretzel come from a lye bath. It's effective, but caustic and finicky, not something you want to improvise in a home kitchen. My recipe swaps it for a baking soda bath, which gets you the same colour and chew without the hazard, fully doable on your own counter at home.

​

The Experience

 

Join us for a morning of theory and hands-on baking, straight from the recipe in my book, Babette's Bread. We'll mix the dough from scratch together and walk through shaping technique and scoring while it rests.

​

Then comes the baking soda bath  (we cover the ratio, the timing, and how it transforms the crust) before your buns go into the oven.

 

While they bake, we'll sit down together for a charcuterie-style lunch to enjoy the classic pairing: fresh pretzel buns, strong cheese, cured meats, gherkins, and a good beer (non-alcoholic options available).

​

You'll leave with a dozen fresh pretzel buns from the oven, plus the dry ingredients to mix and bake a second batch at home, whenever you're ready.

​

Skill level: Beginner
Duration: 4.5 hours
What to bring: Apron, container for your buns, notepad and pen
Price: $110

​

Includes: Tea, coffee, lunch with beer pairing, all ingredients, a dozen pretzel buns plus dry ingredients to take home for a second batch.

​

(Copies of Babette's Bread will also be available for purchase and signing on-site.)

​