You'll make traditional Bavarian pretzels entirely from scratch. You mix and knead the dough, learn the traditional shaping technique, and dip your pretzels in a food-safe lye solution (the step that gives pretzels their signature dark, shiny crust) before baking them.
While the pretzels bake, you'll prepare obazda together, a Bavarian cheese spread made with camembert, butter, and spices. To finish, you'll make kaiserschmarrn, a fluffy shredded pancake caramelized in the pan and served with powdered sugar and applesauce.
Everything made during the workshop is eaten together as a full meal, paired with a small Bavarian beer tasting. This is a hands-on session throughout: you do the mixing, shaping, and cooking session rather than watching a demonstration.
You’ll easily find the kitchen studio on the street, at Ohlmüllerstr. 28.
Bus 52 or 68, or Tram 18 to Mariahilfplatz
U1 or U2 to Fraunhoferstraße or Kolumbusplatz
You’ll easily find the kitchen studio on the street, at Ohlmüllerstr. 28.
Bus 52 or 68, or Tram 18 to Mariahilfplatz
U1 or U2 to Fraunhoferstraße or Kolumbusplatz
