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Chewy..soft..flavourful..warm, and covered in butter and flaky sea salt..cream cheese, smoked salmon, capers and red onions! However-you-like-them-Bagels! Come learn the history, inns and outs of bagels, and get in a little Baker’s workout by hand-kneading together your very own batch of naturally-leavened dough. We’ll touch on the basics of Sourdough, mill some fresh grain for you to take home, and boil and bake some previously made bagels to sit down with and enjoy lunch.
At the end of the workshop, each baker will go home with:
:: A booklet containing the day’s recipes
:: A jar of sourdough starter for you to continue on in your sourdough baking with
:: Some freshly milled grain
:: 6 sourdough bagels to be boiled and baked in the comfort of your own home, and share with your friends and family (or not!) — anytime in the next 12-24 hours after our workshop!
Please come to the workshop with 1 medium sized baking tray. All other equipment, tools, and ingredients will be provided for you.
Fresh coffee will await your arrival, and we’ll finish the workshop with snacking on some bagels and seasonal accompaniments.
This workshop takes place in a private baking studio: Red Hen Artisanale. It is located across from the beautiful and historic St. John’s Catholic Church in Glenelg Centre along the Saugeen River. More details of locating the studio will be sent upon registration.