Course dates

  • Thu 29 May 2025, 9:30am - 12:30pm
    Wembley, no spaces left
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  • Wed 11 June 2025, 9:30am - 12:30pm
    Wembley, 9 available spaces
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  • Sun 15 June 2025, 9:30am - 12:30pm
    (limited availability)
    Wembley, 1 space left
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  • Sun 22 June 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Thu 26 June 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 7 available spaces
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  • Fri 4 July 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Sat 26 July 2025, 9:30am - 12:30pm
    Wembley, 8 available spaces
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  • Thu 31 July 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Fri 15 August 2025, 2:00pm - 5:00pm
    Wembley, 10 available spaces
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  • Sat 30 August 2025, 2:00pm - 5:00pm
    Wembley, 10 available spaces
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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.

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