Better Bagels and Bialys

At Zingerman’s Bakehouse, we bake bagels as they were a long time ago—crispy on the outside, chewy on the inside, with big flavor, and a hole you can stick your finger through. 

You’ll mix your dough from scratch, knead it by hand, shape it into rings, then boil and bake your bagels to get just the right texture. You’ll choose your seeds too. We’ll also show you traditional bialys, a crispy, chewy roll with a center of slow-roasted onions and poppy seeds. This class will give you a great go-to recipe. Who wouldn’t be impressed waking up to fresh-baked bagels? After all, better bagels could make for better weekends!