Course dates

  • Thu 17 October 2024, 2:00pm - 5:00pm
    Wembley, 10 available spaces
    Select
  • Sun 20 October 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Sun 27 October 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Fri 15 November 2024, 2:00pm - 5:00pm
    Wembley, 10 available spaces
    Select
  • Thu 28 November 2024, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Thu 9 January 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Fri 24 January 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Thu 6 February 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Fri 21 February 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Sat 1 March 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon

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.