Baking course | Bagels, Bialys & Rugelach

Text from BakeNight Events:

In this great course, baking specialist Cynthia Barcomi shows you step by step how to bake authentic bagels, bialys and rugelach.

 You will learn how to make bagel dough and how best to work with yeast, what role time and temperature play in this and what the difference between bagels and bialys is.   

You will learn how to properly hand-roll bagels (not cut them out), then boil them in water and bake them. We also bake Bialys, which originally come from Białystok, Poland and are a special delicacy. 

It's the same dough as the bagels - but it's not rolled, but hearty filled and baked right away.   

Rugelach, on the other hand, is a sweet Jewish specialty, comparable to filled mini croissants.  We use a flaky cream cheese dough as a basis and walnuts, chocolate and cinnamon as a filling._cc781905-5cde-3194-bb3b -136bad5cf58d_

You bake your own bagels, bialys and rugelach under the guidance of the baking professional and learn helpful basic techniques and you receive tips and tricks from the baking queen. 

And while the baked goods are cooling down, there is enough time to talk to Cynthia Barcomi personally. 

This course is suitable for beginners as well as baking enthusiasts and anyone else who would like to learn how to bake. We look forward to a great workshop, where not only will all of your questions about baking be answered, but you can also take your own pastries home with you at the end. 

Content of the workshop:

• - Equipment and utensils for baking 
• - Theory and practice on how to make bagels, bialys and rugelach
• - Own, homemade baking creations to take away
• - Detailed professional recipes, instructions and tips and tricks
• - Including BakeNight rental apron