Thank you Sarah for such a fun morning and for sharing your baking skills with us. What a great way to spend a couple of hours! I feel there may be a baker in me yet!
Bagels and Pretzels Making
Fancy trying out some more unusual bread recipes? This class covers all the steps and techniques to produce two delicious breads, the bagel and the pretzel, using a mixture of familiar and less every day real bread making techniques.
Using hand techniques each student will produce their own batches of both bagels and pretzels, master the core skills and leave with their delicious produce to enjoy at home.
All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please ensure that you are able to attend the date you book, as transfers and refunds will not be offered, but you are most welcome to send someone in your place. This policy is to enable us to run our courses viably and therefore maintain our high quality standards – to explain, if a student cancels and transfers to a new date and we can’t resell their cancelled place then it means we lose out on making that place available e.g. that’s one student taking two spaces but only paying for one – it just doesn’t add up!
On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund without question.
Please click here to access a downloadable PDF of this document.
Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page to view or print our advice about main allergens course by course.
Bagels / soft pretzels
£120 per person
Who does this class suit:
Confident beginners and more experienced home bakers looking to extend their skills and knowledge. This is a hands-on class which is not suitable for under 14s. Under 18s must be accompanied by an adult attending the same course
Full Day - 10am - 4.30pm approximately, including a short break for lunch. All finish times are approximate and based on the total size and speed of the group
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments and a chance to taste some freshly baked produce. Students take home everything they have made on the day. Lunch is not included but we can make suggestions for places where students can find a range of food options, or students can bring a packed lunch
Maximum Class Size: