DIGITAL COOKING CLASS: Pretzels and Dip

Sat. Jul 25, 2020 at 2:00pm PDT
All Ages
Price: $25.00
All Ages
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Event Stats
Price: $25.00
All Ages
Event Description

Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about delay, or missing out on vital information. Registrations for MEAL KIT classes close 72 hours prior to class for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.


Pretzels and Dip! Why have we never offered a Pretzel making class until recently? We have no idea but we are stoked to be adding it to our list of offerings. So come and master your pretzel making skills and make some cheesey delicious dip as well as some sweet selections. 


Ingredients for NO kit registrations: Amish Style Soft Pretzels, German Soft Pretzels, Cheese Spread (Spundekäs), Beer Cheese Dip, Frosting Glaze/Dip for Sweet Pretzels, Baking Soda Wash


 


Amish Style Soft Pretzels


10.5 oz Water


3.85 grams    Yeast, Instant


12 oz Bread Flour


4 oz Pastry Flour


.1 oz Salt


.3 oz Sugar


4 Tbsp Butter melted


 


German Soft Pretzels


1 (1/4-oz/7-g) package active dry yeast (2 1/4 tsp)


1/2 cup/120 ml warm water (between 100 and 115°F/38 and 45°C)


1 tbsp barley malt syrup or 1 tbsp firmly packed dark brown sugar


3 1/4 cups/420 g unbleached bread flour


1/2 cup/120 ml cold pilsner-style beer


2 tbsp unsalted butter, cubed, at room temperature, plus more for greasing the bowl


2 tsp fine sea salt, such as fleur de sel or sel gris


 


Cheese Spread (Spundekäs)


1/4 cup (120 g) cream cheese (full-fat or reduced fat), at room temperature


1/4 cup (120 g) sour cream, (full-fat or reduced fat)


1/4 cup (120 g) quark or fromage blanc, or drained Greek yogurt


1 teaspoon onion powder, to taste


1/4 teaspoon garlic powder, to taste


1 teaspoons paprika


A pinch of smoked paprika (optional)


Salt


Freshly milled pepper


 


Beer Cheese Dip


3 tablespoons unsalted butter


3 tablespoons all-purpose flour


1 cup whole milk


1/2 cup beer , your favorite (I prefer Oktoberfest beer)


2 teaspoons Dijon mustard


1 teaspoon Worcestershire sauce


1/4 teaspoon salt


12 oz. extra sharp cheddar cheese (or your favorite cheese) , shredded (about 3 cups shredded)


 


Frosting Glaze/Dip for Sweet Pretzels


4 tablespoons butter 


2 cups powdered sugar


2 to 4 tablespoons milk (or hot water, for desired consistency)


1 1/2 teaspoons vanilla extract


optional-Maple Syrup additionally


 


Baking soda or Lye Wash


8 oz Water, Warm


1 oz Baking Soda or 2 Tbsp Food Grade Lye


 


*optional: pretzel salt or large flake salt, cinnamon sugar mixture, various other toppings


 


Equipment Suggestions



  • mixer with Dough hook attachment or simply a mixing bowl if doing it by hand

  • felxible bench scraper for kneading and cutting dough (could use a butter knife to cut dough)

  • 2-3 sheet trays lined with silpat(prefered) or greased/sprayed parchment paper

  • 1-2 Medium pots (one for BS or Lye wash, one for beer cheese dip/sauce)

  • 1 small pot for melting butter

  • 1-2 pastry brushes 

  • whisk

  • spatula

  • 2 small mixing bowls

  • 1-2 medium jars for storing/serving glaze and Spundekäs

  • forks for mixing smaller items

  • plenty of tasting spoons

  • large slotted spoon or spider for boiling German Pretzels

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Portland's Culinary Workshop 807 N Russell Street
Portland, OR 97227
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