Who doesn't love them - the lye pastries? With their shiny, brownish appearance and their typical pretzel taste, it's hard to imagine a bakery without them. In this course you will be hands-on! There will be doughing, shaping, dipping, cutting and sprinkling. Learn how to make the dough properly, how to work it up correctly, and how to shape it into a variety of end products such as pretzels, pretzel sticks, small rolls, and much more.
Basic participation option as an ideal supplement to the course
Then book your optional Basic partial framework option for the course in the shopping basket. This allows you to rebook your course at no extra cost in the event of certain events such as illness, accident, death in the family, etc. This allows you to rebook your course at no extra cost. You can find the exact conditions and list of cases as well as further details here.
Who doesn't love them - the lye pastries? With their shiny, brownish appearance and typical pretzel taste, it's hard to imagine a bakery without them. In this course you will be hands-on! You will dough, shape, dip, cut and sprinkle. Learn how to make the dough properly, how to work it up correctly and how to shape it into a variety of end products such as pretzels, pretzel sticks, small rolls and much more. We will also show you how to handle baker's lye and how to lye your dough pieces afterwards. You will also learn how to use various cutting techniques and what to look out for when baking lye pastries.
Our course instructor, a trained baker, will teach you everything you need to know about making the dough and many valuable tips and tricks. Afterwards, everyone in the second team makes their own dough with the help of a dough machine. While the dough is rising, you will learn more about the history of the pretzel pastry, because as so often in history, the best recipes came about through a small mishap. You will also learn what to look out for when leaching lye pastries and what dangers lurk when working with caustic soda if you are not familiar with it and what differences there are between baker's lye (sodium hydroxide) and supermarket caustic soda (sodium hydrogen carbonate) when making lye pastries.
A wide variety of lye pastries are made from the dough before they are dipped in lye and sprinkled with pretzel salt, sesame seeds or poppy seeds. At the end of the course, you will go home with many different delicious smelling pretzel pastries, a detailed recipe booklet with video instructions and a lot of newly learned knowledge.
The most important key data
Course duration
approx. 4 hours
Course location
Adliswil, details are given below.
Course language
The course is held in German.
Number of participants
The course is suitable for adults and young people from the age of 12. A maximum of 12 people per course can participate. Please note that participation is only possible for registered persons. Accompanying persons are not permitted on our courses.
Catering
Water, coffee & tea are available before and during the course. (You are welcome to bring sandwiches or anything else to eat).
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What you take home
At the end of the course, you will go home with many different delicious smelling pretzel pastries, a detailed recipe booklet with video instructions and a lot of new knowledge.
Diploma
All course participants will receive a course diploma by email after the course.
Discount voucher
All course participants receive a 10% voucher after the course. This can be used in our shop in Adliswil to purchase materials or redeemed in the online shop within one year. Courses or value vouchers are excluded from the discount voucher.
Learning objectives
You will learn how to make the dough professionally, how to process the dough correctly and how to shape it into various end products such as pretzels, pretzel sticks, small rolls and much more. In addition, we will show you how to expertly handle baker's lye and how to lye your dough pieces afterwards.
Here are some course impressions
Who doesn't love them - the lye pastries? With their shiny, brownish appearance and their typical pretzel taste, it's hard to imagine a bakery without them. In this course you will be hands-on! There will be doughing, shaping, dipping, cutting and sprinkling. Learn how to make the dough properly, how to work it up correctly, and how to shape it into a variety of end products such as pretzels, pretzel sticks, small rolls, and much more.
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