The Brilliant Bagel
There are few things more evocative of New York City than a perfectly made bagel. Dense and chewy with a thin, crackling, shiny crust, the bagel makes a perfect platform for all kinds of good things.
Unlock the secrets of what makes a bagel a bagel with guidance from one of the “McCool-est” baking instructors you’ll ever meet - Paul McCool. (Hint: It really isn’t the water that makes a bagel a bagel!).
Get experience mixing, kneading, shaping, poaching, and baking bagels. You’ll never look at those sad and puffy ring-shaped excuses that stores call bagels the same way again.
Did we mention that Paul has some ideas up his sleeve about flavorful schmears? Seriously, a bagel withouta schmear? Oy vey!
If all this excellent bagel pedagogy (ok…so, look it up.:) isn’t enough, you’ll check the box on a decent upper body workout as well! (You’re welcome.)
Hands On | Tasting & Take-Home Dough
Sat. 4/27/19 10:00 a.m. -12:30 p.m.
Note: if you live more than a 30-45 minute drive from CCKC, bring a small cooler for your dough’s ride home.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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