Saturday, June 26, 2010, 10:00am-2:00pm
Price: $195

4 hours hands-on baking ENROLL NOW

There’s something about the perfect bagel, with its snappy crust and chewy center, that will put a smile on the face of even the most jaded New Yorker. Of course, the perfect specimen can’t be found in just any corner deli, where all too often the only criteria for a bagel is that it be round. In New York City, the natives travel uptown, downtown, crosstown, and even between boroughs for a freshly baked dozen of the real deal. Skip the schlep and learn how to make this fun and easy twice-cooked bread at home. Get the techniques to mix, proof, shape, boil, and bake the quintessential New York bagel in your own kitchen, complete with classic toppings like sesame seeds, poppy seeds, salt, onion, and garlic. At the end of class, you’ll enjoy a classic spread of piping hot bagels with cream cheese, lox, and all the fixings. Just add a copy of the Times and you’ve got the recipe for a perfect Saturday morning.

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