Cooking Class: Biochemists and Bakers Break Bread

Sponsored by Hopkins Alumni

Join Chef Alexis Daniels from Baltimore Chef Shop to learn how to make pretzels!

Have you ever wondered what gives soft pretzels their unique dark color and savory taste? The secret lies in creating the right conditions for a special chemical reaction: the Maillard reaction! You'll make dough, boil, and bake your own soft, salty pretzels from your home. While waiting for the dough to rise, you'll whip together a tasty sauce to accompany your pretzels. You'll learn how to employ the Maillard reaction to alter cooking processes - resulting in tastier outcomes. 

You are welcome to watch for fun, or if you want to bake along.

Here is the Zoom link for the class: https://jh.zoom.us/j/99338239166?pwd=YXZvckxpVFJaWldoczZWdkVTVmE5UT09

Ingredient List: 

Pretzel Ingredients

3/4 cup warm (110 to 115 degrees F) water

½ tablespoon sugar

1 teaspoons kosher salt

½  package active dry yeast

11 ounces all-purpose flour, approximately 2 ¼ cups

1 ounce unsalted butter, melted, approximately 2 tablespoons

vegetable oil, for pan

10 cups water

1/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt or kosher Salt for the top of the pretzels

 

Beer Cheese Ingredients (Optional)

12 ounces sharp cheddar – shredded

1 ½ tablespoons cornstarch

1 (12 ounce) dark brown ale

5 ounces evaporated milk

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

Salt to taste