The chewy, soft, slightly acidic..sweet...delicious bagel. What makes a bagel a bagel?! Is it the ingredients? Is it the method? Is it all of it? Learn the inns and outs of bagels from top to bottom and all the way around, including a bit of history about this holey bread.

In this workshop, you'll work in real time with me to knead a batch of bagel dough (by hand!) and learn 2 different ways to shape that round, chewy breakfast (or anytime!) bread. While our dough is resting, I'll demo how to go about boiling, dipping, and baking your bagels, to give them that nice colour, shine, texture, and flavour. I'll tell you all about labneh, and the give you the recipe for my za'atar spice blend so you can make your own at home. We'll also chat hummus, make some hummus, and give you some different ideas about how you can jazz up YOUR hummus!

At the end of the workshop, you'll have 6 bagels (or double the recipe for an even dozen!) going into the fridge for a long, cold sleep to ferment, and really develop in flavour. The next day you'll pull them out and boil and bake them just as we did in the workshop.

The week before the workshop you'll be emailed a detailed recipe booklet for our bagel making experience, as well as our online meeting link. Each ticket is per household.

What is needed for this workshop

A scale, simple tools such as a bowl, a pot, oven, fridge space, baking tray, slotted spoon, and a computer.

Have some questions?!

Send me an email: sourdoughloh@gmail.com or find me on Instagram @lohambleton