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Small Breads: Bagels, Biscuits, Bollars, and More   

There’s something so satisfying about having a personal morsel of bread, especially when you’ve made it yourself. Over two days, we’ll dive into a variety of individual breads and learn several different shaping strategies, varied flours, techniques including poaching and griddling, and the purpose of a lye bath (although we’ll use a safer baking soda bath), make yeast breads and quick breads, and if there's time, even some cultured butter. Among the breads will be bagels, pretzel buns, English muffins, a tear-and-share loaf, custardy Norwegian skolebollars, rye biscuits, and cardamom twists. This course is open to students ages 12+ if accompanied by an adult, 16+ without. This class is suitable for all levels of baking experience, although some familiarity with dough is always helpful.

Required Tools

  • Your favorite apron, if you wish

  • Please bring several bags or containers for bringing home your baked goods

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