Good bagels, let alone great bagels, with the shiny, slightly blistered exterior and densely-soft, chewy interior are hard to find. The solution? Make them at home! In this hands on class, Chef Lisa Crawford will lead you through the steps to create amazing New York Style Bagels three ways: same-day Quick Bagels, long-rise Over Night Bagels, and Long Life Bagels using a preferment. You will mix dough, shape, boil & bake bagels; learn about which flours to use, why cold fermentation is a must, and what tools will ensure success. We’ll enjoy our just-baked bagels with Scallion Cream Cheese, Herbed Chevre, and Lox & Capers.

Fresh from the oven, you’ll enjoy:

New York Style Bagels, Preferment and Not, as a

— Classic Plain Bagel,

— Poppy Seed Bagel,

— Sesame Seed Bagel,

— Onion or Garlic Bagel, and

— The all-of-the-above, Everything Bagel.

You’ll have dough to take home for additional practice, along with all the bagels you don’t eat!