1tablespoonBasilfinely minced, plus more to garnish
To Make the Dough
In a small bowl, stir together warm water, sugar, and yeast. Let sit for 5 minutes so yeast can activate.
In a large bowl, stir together flour and salt. Pour in yeast mixture and stir to form a dough. Knead the dough until it’s smooth and no longer sticky. When dough is smooth, transfer to a clean bowl. Cover loosely with plastic wrap and place in a warm area to rise. Let dough rise for 60 minutes or until the dough at least doubles in size.
Fill a large pot with water and baking soda. Bring to a boil. Get out two baking sheets. Line one with parchment paper. Place a wire-rimmed rack on top of the other.
Preheat the oven to 400˚F.
After the dough has risen, divide it into quarters and then each quarter into four pieces to make 16 small dough balls. Working with one dough ball at a time, roll the dough out into a thin strand about 12-14 inches long. Form a pretzel by twisting two ends together to form a loop and then folding the ends back up.
When your pretzel is formed, dunk it in the pot of boiling water. Wait until the pretzel floats (maybe 10 seconds) and then remove with a slotted spoon and place on the wire rack over a baking sheet. Let drain. Once all the pretzels have been boiled, move them to the lined baking sheet. When all the pretzels are shaped, boiled, and placed on the baking sheet, transfer to the oven and bake for 10-12 minutes until they start to brown. Toss with the garlic butter sauce, then bake for 3-4 more minutes.
To Make the Garlic Butter Sauce
In a small saucepan, melt butter with garlic over low heat. Once combined, remove from heat.
When pretzels come out of the oven, add them to a large bowl and toss with garlic butter mixture. Return to baking sheet, spooning any leftover sauce over each pretzel.
Sprinkle pretzels lightly with pretzel salt, then return pretzels to oven and bake a second time for 3-4 minutes. Let cool and serve.
Remove pretzels and let cool. Garnish finished pretzels with fresh parsley.
To Make the Marinara Sauce
Place a saucepan over medium heat and add olive oil. Once the oil is hot, add the onion stirring often until soft and golden. Add garlic and stir until fragrant.
Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
Finally, stir in chopped basil then turn off the heat.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.