Course curriculum

    1. Pretzel Science Overview

    1. A brief history of pretzels

    1. Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    2.'s alive!

    3. White Sugar - specifically, sucrose. Where does it come from?

    4. Salt...where does it come from?

    5. Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    6. Malt Syrup, Malted Barley Extract...what are these things and what are they doing in my food?

    7. Baking Soda...what is, where does it come from, and what does it do?

    1. Fermentation Basics - it's not just for Beer!

    2. Bread Dough Fermentation

    3. Maillard Browning - what is it, and what is it's role in my food?

    4. Pretzels: Putting It All Together

    1. Soft Pretzels and Pretzel Home!

    2. Just a few questions to let me know what you think about this course!

    3. BONUS: Bloopers!

About this course

  • $65.99
  • 16 lessons
  • 1.5 hours of video content