Bagels From Scratch

Bagels From Scratch at The Stores, Llansteffan

There is a moment in this course that I never get tired of watching. It is when someone lifts their first bagel out of the boiling water, sees that glossy skin forming, pop it into the oven and realise they have just made the thing they have only ever bought in a packet. That is the whole reason I run this workshop.

We start with the specially made dough, which is stiffer and more stubborn than most people expect, and I will show you how to read it with your hands rather than a timer. From there we shape, we prove, we boil, and we bake, and I will explain exactly why each step matters so you can repeat it in your own kitchen with confidence, and where to get the ingredients from. 

What you will make

• Classic New York style bagels, boiled and baked the traditional way
• A sweet batch, think cinnamon dusted...or a savoury batch, think grains and seeds.
  
• Take them home to enjoy with your favourite fillings.

What you will learn

How to handle a low hydration dough, how to shape by hand so your bagels hold their ring, how long to boil for a chewy crust rather than a tough one, and how to prove overnight in the fridge so fresh bagels are realistic on a weekday morning.

You will take home everything you bake, along with the recipes and my notes.

About the location

The course is held at The Stores in Llansteffan, with free parking available just outside. There is a bar and restaurant on site serving lunch/snack menu.

The beach is a short stroll away, as is the Norman castle, so there is plenty to see if you want to make a day of it before or after.

No experience needed, just bring yourself, and why not a friend or a family member to make it a shared experience.

I look forward to welcoming you, and to seeing your first bagel come out of the oven!!