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Class Fee $35.00The Farmhouse Bagel Class
From Flour to Golden Crust — Together
There’s something special about standing at a wooden table, flour on your hands, learning a skill that feels old and steady.
In this class, we don’t just talk about bagels — we make them. Start to finish. No shortcuts. No watching from the sidelines.
We begin with the simple ingredients: flour, water, yeast, salt. I’ll show you how to mix and knead the dough until it transforms beneath your hands — when it goes from shaggy and sticky to smooth and alive. You’ll learn what proper gluten development feels like, not just what it looks like.
We’ll shape each bagel by hand, the traditional way, right there at the table. You’ll understand why tension matters. Why rest time matters. Why boiling is non-negotiable if you want that true, chewy farmhouse texture inspired by the classic New York bagel.
This is a beginner’s class — but we go deep. I explain every step. The why behind the rise. The purpose behind the boil. The science behind that beautiful golden crust.
There’s no downtime here. While your dough proofs and rises, we gather around the table and break bread together — enjoying freshly baked bagels I’ve prepared ahead of time for you. You’ll taste exactly what your hands are working toward.
And then comes the best part.
You’ll pull your own bagels from the oven. The ones you mixed. The ones you shaped. The ones you boiled.
You won’t leave with just a recipe.
You’ll leave with confidence.
And a box of warm farmhouse bagels to bring home.
Venmo
https://venmo.com/code?user_id=3100522663903232597&created=1767555998.8121839
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2552 Lowe Rd. Crossville, TN 38572-7084, United States, Crossville, TN
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