Course dates

  • Sat 21 February 2026, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Fri 6 March 2026, 9:30am - 12:30pm
    Wembley, 11 available spaces
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  • Thu 26 March 2026, 9:30am - 12:30pm
    (limited availability)
    Wembley, 6 available spaces
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  • Sat 11 April 2026, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Fri 24 April 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 5 available spaces
    Select

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 course uses wheat, egg and sulphites. 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.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

Note: All minors under the age of 12  may not attend as the class and equipment will not be suitable for their needs. Under 18s must be accompanied by a paying adult. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.

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