Forget the grocery store “bread with a hole”—we’re going old-school! Join us in the studio for a morning of rolling, boiling, and baking as we master the art of the authentic, chewy, New York-style bagel.

This 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. You’ll leave with the skills to turn your kitchen into a Sunday morning bakery.

The “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!).

🥯 The Bagel Menu

1. The “Everything” Roswell Bagel

The undisputed king of the bagel shop! We’ll create our own custom “Everything” savory crunch blend featuring toasted sesame seeds, poppy seeds, dried garlic, onion, and flaky sea salt.

• The Skill: Mastering the “seed-stick” technique so your toppings actually stay on the bagel.

2. Cinnamon & Honey

A sweet, comforting classic. We’ll fold honey into a warm, cinnamon-infused dough. These are incredible toasted with a thick swipe of cream cheese.

• The Skill: Incorporating “add-ins” without deflating your dough or ruining the gluten structure.

3. “The Garden State” Jalapeño Cheddar

For those who like a little kick! We’ll top these bagels with sharp shredded cheddar and fresh jalapeño rounds, creating a crispy, cheesy “skirt” on the bottom of the bagel as it bakes.

• The Skill: Managing moisture levels when adding fresh vegetables and fats (cheese) to a lean dough.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.