Bagels
Discover the world of real bagels, their origins, how to make classic and flavoured doughs, and top them with delicious sweet or savoury creations.
Chef y panadero artesanal. Fundador de Bakers Local Bagels en Barcelona, España.
Course Content
Course Content
2 - Introduction, pre-ferment and schmears
3 - Classic bagel, various toppings
4 - Blueberry bagel
5 - Cinnamon raisin bagel
Free
About this Course
Master fermented, boiled and baked bagels with creative and healthy toppings
In this course, chef David Cowcill, who has spent 15 years perfecting the art of bagel-making, will help you elevate your skills with authentic methods and modern twists.
A perfect bagel is chewy on the inside, golden and slightly crisp on the outside. You’ll learn how to ferment dough using a sourdough-based pre-ferment and master the essential step of boiling before baking for that iconic look and feel.
At the end of this course you will be able to:
- Create a flavour-rich pre-ferment to improve dough structure
- Mix classic bagel dough using a stand mixer or basic kitchen tools
- Add fruits and spices for sweet dough variations
- Portion, roll and shape dough into perfect bagels
- Boil and bake bagels to achieve the right chew and crust
- Apply classic savoury toppings before baking
- Make rich and delicious ‘schmears’—from cream cheese blends to fruit-forward spreads
- Finish bagels with toppings like smoked salmon or fresh berries
What's included?
- 35 minutes of HD video
- 20 lessons
- 8 recipes
- Recipe book
- 4 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chef and Artisan Baker. Founder of Bakers Local Bagels in Barcelona, Spain.
His creations stand out for their quality, rich flavor, and perfect texture and consistency. Whether hosting private dinners or crafting artisanal products, David’s work is defined by a deep commitment to authenticity and craftsmanship.
Build a strong foundation in traditional and flavoured bagel preparation
What you'll learn
Throughout the course, you’ll explore a range of dough flavours and toppings—from traditional seed-crusted classics to vibrant sweet and savoury ‘schmears’ and garnishes.
Whether your goal is to honour tradition or spark creativity, this course is your gateway to the full bagel experience.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Preparing a bagel pre-ferment
- Mixing and kneading enriched doughs
- Boiling and baking to achieve the ideal bagel texture
- Shaping classic bagel forms
- Making and applying sweet and savoury toppings
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.5
Avg. Rating
376 Ratings
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tracey-r-collins-1c627c
The baking insights are invaluable.
One piece of information left out of a lot of recipes I've read, is how to test your bagel to see if it's ready to boil. I made the mistake of letting the bagel sink in the water and continued boiling for the one-minute per side. I kept trying to lift the bagel up in the water until it eventually floated. Now I know to test the float in cold water and if it sinks, let it rest and prove more.
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The shaping is all in the roll
Appreciated the attention to detail with just enough repetition.