Bring the authentic taste of New York to your group's kitchen by learning to make delicious bagels from scratch. Make, shape, then boil and bake these tasty brunch treats alongside our professional chef instructor. We will even create a fragrant roasted garlic and chive cream cheese that you can spread on your freshly baked bagels at the conclusion of this engaging two-hour class.
Your Group Will Learn/Do:
- Mix and develop bagel dough using proper techniques
- Roll and shape bagels into their characteristic bagel forms
- Boil and bake your freshly made bagels to achieve the perfect texture and crust
- Prepare homemade roasted garlic and chive cream cheese from scratch, which you can spread generously on your incredible warm bagels.
We typically make plain and everything bagels, but if your group has a specific bagel variety in mind, we will work with you to create it.
No prior baking experience is required. The ingredients list is below, and much of it consists of common pantry staples. We are happy to help you source specialty supplies or ingredients for your group as needed.
Materials Needed to Participate Fully:
Bagel Dough:
- 4 cups (520 grams) bread flour
- 1 teaspoon (5 grams) kosher salt
- 2 1/4 teaspoons (14 grams) active dry yeast
- 1 1/4 cups plus 2 tablespoons (300 grams) warm water
- 2 tablespoons (25 grams) honey
- 1/4 cup cornmeal
Water Bath for Boiling:
- 4 quarts of water
- 2 tablespoons (28 grams) honey
Everything Bagel Topping Seasoning, optional:
- 1/4 cup white sesame seeds
- 3 tablespoons dried minced garlic (NOT granulated garlic or garlic salt)
- 3 tablespoons dried minced or chopped onion (NOT onion salt)
- 3 tablespoons poppy seeds
- 2 teaspoons coarse sea salt
- 1 tablespoon fennel seeds, optional
Roasted Garlic and Chive Cream Cheese:
- 1 head of fresh garlic
- 1 teaspoon olive oil
- Salt and black pepper to taste
- 8 ounces (1 package) cream cheese
- 8 to 12 fresh chives, minced
- 1 teaspoon salt
Essential Tools:
- A deep-sided pot, stock pot, or Dutch oven for boiling
- Stand mixer with hook and paddle attachments, hand mixer, or wooden spoon for dough development
- Slotted spoon or spider strainer
- Medium mixing bowl
- Bowl scraper or bench scraper
- Plastic wrap for covering dough
- Baking sheet trays
