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New York Style Bagels Class [May 8]

May 8, 2021 @ 1:00 pm - 4:00 pm EDT


This is a hands-on class that will take you through the entire process of measuring and mixing your dough to portioning and shaping bagels, and finally to boiling and baking. We’ll touch on some basic bread concepts including why bakers weigh their flour and dough hydration as well as why bagels have holes!

  • Length: 3 hours
  • Required Equipment: Food processor or robust stand mixer like a “bowl lift” Kitchen Aid or Ankarsrum mixer
  • Special Ingredients: High Gluten Flour or Vital Wheat Gluten, non-diastatic malt powder or malt barley syrup.

See full class description for more details!


May 8, 2021
1:00 pm - 4:00 pm EDT
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All Knead and Nosh class registrants are expected to have read the Knead and Nosh Community Standards. Failure to follow the community standards may result in your removal from the class, and loss of your registration fee.

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