Professional Pretzel Bakers

Before the month of March leaves in the blink of an eye, I still need to document the beginning of my 25th year of life!

Basically, on my actual birthday I had work, the boyfriend had work, and everyone at home was recovering from being sick so we had an easy day at home with a Chipotle dinner :) and of course my mom made my most favorite cake ever, complete with cake mold from my like 6th birthday haha

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The next day on the 7th, the boyfriend and — wait, this is getting tiring typing the boyfriend, let’s call him what he is — so Caleb and I went to Fashion Island to Le Pain Quotidien for a pretzel making class! It was so awesome and I definitely want to go back and learn how to bake, well, everything they ever teach.

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The teacher was really cool and there were only five of us in the class total. We made the regular twisted pretzels, pretzel knots, and pretzel balls with a cube of butter stuffed in the middle before they baked. They were SO GOOD.

They gave us a plethora of parting gifts too. We each got to take home a box full of pretzels we had made, and two loaves of bread he had tested the recipe for earlier that day, and a packet with instructions on how to make the pretzels at home. In the class we made the pretzels using the process that involved dipping them in a diluted solution of lye and water which apparently makes them more caramelized and more like a traditional Bavarian pretzel and less Wetzel-Pretzel-y. So, of course, when we made them at home recently, we had to do the proper scientific way and we now own our own bottle of lye haha

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And that was pretty much my birthday weekend! Other past updates to follow soon! :)

~Arianna

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