$15.00
For the first time, we’re making bagels in Baking School! Brian will walk you through the full process—from mixing and kneading to shaping, boiling, and baking—so you can achieve their signature chew and golden crust at home. Learn the key differences between New York-style and Montreal-style bagels, with techniques and recipes for both. Plus, get inspired with toppings from classic sesame to the ultimate everything bagel.
Join Bake from Scratch magazine and Williams Sonoma for a virtual baking class series that will boost your confidence in the kitchen. In each class, Brian Hart Hoffman, editor in chief of Bake from Scratch and expert baker, will share baking tips, tricks, and recipes that you will want to re-create at home for family and friends!
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