It’s easier than you think to bake your own bagels at home! Join pastry chef Laurie as she breaks down the process for creating plain, whole wheat and cinnamon raisin bagels with different toppings. She’ll make the dough, then demonstrate how to shape, boil and bake. The best bagels will always be the ones you make yourself!
Vegetarian with dairy, gluten and optional eggs.
About the instructor: Pastry chef Laurie encourages lively discussions with students about baking and pastry techniques, local grains and flour, and seasonal produce. She is particularly passionate about teaching not only the “how,” but the “why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, she also worked under Jeffrey Hamelman at the King Arthur Bakery in Vermont. Laurie graduated with honors from the Culinary Institute of America in New York. She is the author of “Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting” (2020 Sasquatch) and is the owner of Pastry Craft, a pastry instruction company.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Friday, January 29, 12:00 - 1:00 pmRegister for class