Course dates

  • Sat 5 February 2022, 2:00pm - 5:00pm
    Wembley, no spaces left
  • Wed 16 February 2022, 2:00pm - 5:00pm
    Wembley, 9 available spaces
  • Fri 4 March 2022, 2:00pm - 5:00pm
    Wembley, 9 available spaces
  • Sun 3 April 2022, 2:00pm - 5:00pm
    Wembley, 5 available spaces
  • Sat 7 May 2022, 9:30am - 12:30pm
    Wembley, 10 available spaces
  • Sat 28 May 2022, 12:00pm - 3:00pm
    Wembley, 12 available spaces
  • Sat 2 July 2022, 2:00pm - 5:00pm
    Wembley, 12 available spaces

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 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.

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

COVID 19 response – all participants will be asked to complete a screening form prior to arriving at the Bakery Schools.