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Course dates

  • Fri 21 September 2018, 2:00pm - 5:00pm
    Borough Market, 1 space left
  • Sun 23 September 2018, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Wed 26 September 2018, 2:00pm - 5:00pm
    Borough Market, 8 available spaces
  • Fri 5 October 2018, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Sat 13 October 2018, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Fri 19 October 2018, 10:00am - 1:00pm
    Pavilion Road, 10 available spaces
  • Wed 31 October 2018, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Thu 1 November 2018, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Thu 8 November 2018, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Thu 15 November 2018, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
  • Sat 24 November 2018, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Wed 28 November 2018, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Thu 6 December 2018, 2:00pm - 5:00pm
    Pavilion Road, 11 available spaces
  • Sun 9 December 2018, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Wed 12 December 2018, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • View all course dates

When it comes to bagels, few cities can rival New York in producing these delicious doughy delights.

In this half day workshop, we’ll break down the rather unique process of boiling your dough before you bake it, and show you just how easy it is to create bagels and soft pretzels that any New Yorker would be proud of.

This workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, egg and sesame. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

For more information on our booking policy, please read our full Terms & Conditions.