Twist, Toss, and Taste Pretzels_Cooking Class

Join chef Ted in the kitchen for a hands‑on Bavarian pretzel adventure, where you’ll explore the ins and outs of pretzel logic while making your own batch from scratch.

Likely born in the Middle Ages, pretzels were a clever source of sustenance when the Catholic Church forbade meat, dairy, and eggs during Lent — though today you’ll often find them filled with those very taboos, possibly used to hide such treasures from the clergy.

You’ll mix, twist, and bake your own golden, chewy pretzels, just like in the beer halls of Bavaria. You’ll learn how to brown and crust the outside while keeping the interior delectably soft and sumptuous, master the classic salted pretzel, and pick up a bit of pretzel lore along the way.

From there, we’ll take things up a notch with indulgent fillings, including a version stuffed with sharp Vermont cheddar cheese, plus the fundamentals of the twist and basic dough risings that define Bavarian‑style pretzels.

You’ll leave with warm pretzels, a simple recipe to recreate at home, and the confidence to impress friends and family at your next gathering.