DIY: German Food Specialities II


Sarah Clark, Mary Heinz, Clara Symmes, Emma Rosenthal, Gretchen Kinkel, and Michelle McAdams.

As an event of the International Language House, about 10 students baked German Laugenbretzeln on October 14.

A typical staple in Southern Germany, these pretzels can be done easily by any home baker. The students produced nicely shaped pretzels with the typical salted tops and a glaze. The outcome was delicious. Bretzeln2


In addition, Clara Symmes (’18) produced a perfect Minibretzel.       — Antje Krüger