Bagels! - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

Ahhh, bagels. A staple of the breakfast table, bagels also incite discussions on who makes the best ones. Learn how to make your own fresh bagels with Jennifer, our resident baking instructor. She will walk you through how to make the dough, form it into bagels, boil them, bake them, and eat them! (We doubt you will have little trouble figuring out that last step.) Jennifer will also share some recipes behind a variety of delectable schmears. During class, students will work in small groups to make bagels, but once baked, students will settle into a bounty of bagels, shmears, and vegetarian salad to round out the spread.

MENU:

Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels

Schmears:

Lox and Dill Cream Cheese
Roasted Pepper and Walnut
Salted Honey Butter
Lemon-Herb Goat Cheese

We'll add a seasonal vegetarian salad to complement the dinner spread.  And as stomachs have limits, there will be leftover bagels to take home from class!

This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.