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UID:1342f380b52359c7c4c25deca44ad0e7@misenplacestudio.com
SUMMARY:The Bagel Batch: Boil &amp\; Bake Masterclass
DESCRIPTION:Forget the grocery store "bread with a hole"—we’re going ol
 d-school! Join us in the studio for a morning of rolling\, boiling\, and ba
 king as we master the art of the authentic\, chewy\, New York-style bagel.\
 nThis is a fully hands-on workshop where you’ll learn the science of high
 -gluten flour\, the secret to that perfect shiny crust (hint: it’s all in
  the boil!)\, and how to achieve that signature "snap" when you bite in. Yo
 u’ll leave with the skills to turn your kitchen into a Sunday morning bak
 ery.\nThe "Take-Home" Stash: Every student will head home with a baker’s 
 half-dozen: 6 fresh bagels (2 of each signature flavor) to share (or not!).
 \n🥯 The Bagel Menu\n\n The "Everything" Roswell Bagel\n\nThe undisputed 
 king of the bagel shop! We’ll create our own custom "Everything" savory c
 runch blend featuring toasted sesame seeds\, poppy seeds\, dried garlic\, o
 nion\, and flaky sea salt.\n\nThe Skill: Mastering the "seed-stick" techniq
 ue so your toppings actually stay on the bagel.\n\n\n Cinnamon & Honey \n\n
 A sweet\, comforting classic. We’ll fold honey into a warm\, cinnamon-inf
 used dough. These are incredible toasted with a thick swipe of cream cheese
 .\n\nThe Skill: Incorporating "add-ins" without deflating your dough or rui
 ning the gluten structure.\n\n\n "The Garden State" Jalapeño Cheddar\n\nFo
 r those who like a little kick! We’ll top these bagels with sharp shredde
 d cheddar and fresh jalapeño rounds\, creating a crispy\, cheesy "skirt" o
 n the bottom of the bagel as it bakes.\n\nThe Skill: Managing moisture leve
 ls when adding fresh vegetables and fats (cheese) to a lean dough.\n\nWhat 
 To Expect: In our classes you'll work together with other students in a fu
 n\, hands-on environment led by our professional chef instructors.\n\nYou w
 ill work with other students in groups of 4\, sharing workstations and equi
 pment.\nClasses are 2 hours\, unless otherwise noted above\nHands-on classe
 s are limited to 12-16 students\nYou will be standing\, cooking and working
  for most of the class\nPlease wear comfortable\, closed-toe shoes and have
  long hair tied back\n\nMis En Place recipes are developed using common coo
 king and baking ingredients that may or may not be specified in the menu ti
 tles\, including various fruits and vegetables\, nuts\, meats\, spices\, wh
 eat flours\, etc. If you have a food allergy\, please check with Mis En Pla
 ce Cooking Studio before attending the class. Adjustments to recipes cannot
  be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260501T230738Z
DTSTART:20260523T143000Z
DTEND:20260523T183000Z
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