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January 30, 2022 10:30 AM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Larry Harris makes good pretzels, and if you join his online class he'll teach you how to make fabulous home-made pretzels too! First Larry will walk you through how to make his yeasted Pretzel dough. Next, while your dough rises, you'll prepare either a lye or a baking soda solution (your choice) for dipping your pretzels so they take on their characteristic deep golden colour. Then as your pretzels bake, Larry will make his delicious Mustard Dipping Sauce, and we'll teach you how to make our decadent Beer Cheese Fondue for dunking those home baked pretzels too!
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Ingredients for Pretzels: unbleached flour, salt, instant yeast, diastatic malt powder (optional), molasses, butter, rice flour, pretzel salt or coarse salt, food grade lye (optional, an alternative method for dipping pretzels before baking is with baking soda and egg yolk)
Ingredients for Beer Cheese Fondue: garlic, beer, cornstarch, Emmenthaler cheese, aged cheddar cheese
Ingredients for Mustard Dip: dijon mustard, grainy mustard, creamy horseradish, apple cider vinegar
Specialty Equipment: digital weighing scale, stand mixer (optional), 8 quart pot
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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