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
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