Bagels

CHF 29.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the Course

Bagels

CHF 29.00 incl. VAT

Bagels

Bagels are more than a trendy pastry. Their compact shape, characteristic hole and velvety shiny crust make them distinctive. The short cooking before baking creates a special texture and a fine bite, which can be wonderfully combined with sweet as well as spicy toppings.

You will learn how to prepare the bagel dough, knead it correctly, shape it according to type, and how cooking and baking work together. An expert will show you step by step what to look out for in dough leavening, technique and processing – from shaping to cutting.

The combination of strong wheat dough, liquid malt and hot cooking process ensures a bite-resistant crust, a dense crumb and a classic taste that is versatile.

Cooked and baked

This gives the bagels their typical crust and dense crumb. The dough impresses with its texture, taste, and excellent workability.

Tips and tricks

An expert will show you how to correctly shape bagels, safely poach them and bake them evenly until golden brown.

Learn when you want

The course is available at any time. You work at your own pace and receive recipes, videos, and techniques that are easy to understand and immediately applicable.

Florence Strebel

Master Baker-Patissier

I love working with dough, especially sourdough. The long-leavened doughs fascinate me because they require patience but reward with great aroma and character. I also really enjoy the precise art of laminating croissants. My favorite? Quite simply: sourdough croissants. A major highlight for me was passing the professional exams in 2020 – and even coming top of my class. In the online courses, I want to share my love of the craft with you and show you that you can continue baking with confidence and a newfound enthusiasm.