The pretzel is associated with German baking culture more than almost any other biscuit. While Swabians and Bavarians have always argued about which of them invented the pretzel, we in the Black Forest can lay claim to the following: The oldest depiction of a pretzel from the 11th century originated in the Alemannic language area, namely among our neighbours in Alsace - and the oldest evidence worldwide that the pretzel was promoted to the guild symbol of bakers early on is the "baker's window" from the 14th century in Freiburg Minster.
Perhaps you have often wondered what is typical for the dough of pretzel pastries, perhaps you have despaired when twisting pretzels or you have never dared to make pretzel dough yourself because you have the greatest respect for the handling of baker's lye. Your interest, our knowledge and good ingredients from the Blattert-Kornhaus are the recipe for a short, informative and fun baking course that will turn you into a successful pretzel specialist.
While knotting, swinging and twisting pretzels, your knowledge will come together and at the end, the smell of fresh pretzels will combine your pride and joy into pure pretzel bliss.