Day 13 - Bretzel Backen & Graduation

 6.28.23


On the 28th of June, we went with our group to a bakery, where we were taught by the owner of the bakery how to make pretzels. He taught us what the 5 ingredients (flour, butter, salt, water, and yeast) are that you have to use and also how to know when the dough has been mixed enough (the first sign is if the bowl is clean, the second sign is of the dough is smooth or soft, and if you can stretch the dough and make it translucent it is ready). After preparing the dough we rolled it out and then folded them into the shapes of pretzels. The shape may seem simple enough but it was a little confusing to replicate. The example that the baker gave us was so quick and practiced we all were stunned at how fast he made it. After we had made the shapes of all the pretzels it was time to glaze them in the next ingredient called Lie which is what hardens and turns the outside crust brown. Then we sprinkled salt and cut a little line on the bottom of the pretzel and threw them in the oven to bake. Then after we baked them we were allowed to bring the pretzels home with us. It was a very cool experience and the baker was very nice. We would also like to give a shout-out to James for being the unwillingly nominated translator for the chef, who kept asking him to make sure everyone understood what he was trying to say in German. 





Later in the day, some went to the Porsche museum while others attended graduation for Wiggy where students received awards and final grades that determined their future education.





Danke und bis zum nächsten Mal!

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