Course curriculum

  • 1

    Introduction

    • Pretzel Science Overview

  • 2

    Pretzel History

    • A brief history of pretzels

  • 3

    Pretzel Ingredient Science

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

    • Yeast....it's alive!

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

    • Salt...where does it come from?

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

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

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

  • 4

    Pretzel Process Science

    • Fermentation Basics - it's not just for Beer!

    • Bread Dough Fermentation

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

    • Pretzels: Putting It All Together

  • 5

    Make Pretzels at Home!

    • Soft Pretzels and Pretzel Sticks...at Home!

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

    • BONUS: Bloopers!