Introduction to Bagels (Afternoon)

Introduction to Bagels (Afternoon)

Join tutor Paul Raddan on this half-day afternoon course.

The bagel originated in Jewish culture before springing into popularity in the United States - with early advertising slogans calling it ‘the Jewish English Muffin’! Bagels have now become a worldwide favourite. The unique cooking method gives them a delicious, chewy texture and readiness to accept any filling. 

During this fun session you will make two types of bagel: an all rounder and a slightly sweet one. The aim of this session is to arm you with all the skills & information you need to reliably produce your own bagels time after time.

Your tutor will demonstrate all the techniques that you can practice & perfect to help you do your best baking!

No prior baking experience is necessary just a willingness to learn and enjoy the process.

Refreshments are available throughout the course. All ingredients, equipment & recipes provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.

The School of Artisan Food is located on the Welbeck Estate in the heart of Sherwood Forest, Nottinghamshire, just a few minutes from the A1 and M1.

We make a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers in which to take food home.