Homemade pretzels aren't as easy to make as they are to eat.
That soft texture inside and the pliable dark crust on the outside takes a little bit of practice to get right, but this fall, Easy Tiger's head baker, David Norman, is teaching two pretzel-making classes so you can recreate that doughy magic at home.
Just in time for Oktoberfest, Norman will lead two four-hour courses on Oct. 5 and 6 at Easy Tiger Linc, 6406 N. IH-35, where attendees will learn how to make, twist, dip and bake the pretzel dough. The classes starts at 10 a.m. Tickets ($125, easytigerusa.com) include Easy Tiger lunch, a beer and a dozen baked pretzels to take home. It's a hands-on class, so bring your own apron.
Later in October, Norman will release his first cookbook, "Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads: A Baking Book."
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Recipe of the week: A brown butter, sage and blue cheese omelet that tastes like fall