Craving the crispy, buttery pretzel of your German dreams? Join Pamela Arriagada to learn some new twists on this snack favorite. We’ll learn about the iconic German soft pretzels — how to (safely!) dip them in lye before baking, and how each region shapes its pretzels differently. On the menu: Bavarian laugenbrezeln (soft pretzels that are the same thickness all around) and Schwäbische laugenbrezeln (soft pretzels with a thick belly and skinny, crispy arms). We’ll sprinkle them with salt, sesame seeds and poppy seeds and eat them with obatzda (German cheese spread), whipped butter, and an apple-kohlrabi salad. You’ll round out the feast with sweet almond pretzels from Luxembourg, made with a flaky puff pastry and an almond shortcrust pastry, glazed with lemon and honey.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.