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_