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 and Artisan Baker. Founder of Bakers Local Bagels in Barcelona, Spain.
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
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Course Syllabus
Course Content
Chapter 2 - Introduction, pre-ferment and schmears
Chapter 3 - Classic bagel, various toppings
Chapter 4 - Blueberry bagel
Chapter 5 - Cinnamon raisin bagel
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
Course recipes
In this course you will learn
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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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Ratings and Reviews
4.2
Avg. Rating
232 Ratings
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The shaping is all in the roll
Appreciated the attention to detail with just enough repetition.