Bakery-Level Bagels
with Zach Martinucci
Learn to make Rebel Bread's signature Baguette-Dough Bagels at home. In this two-part workshop, you'll mix your dough on your own following a detailed instructional video, then join a live virtual workshop the following day to shape and bake our bagels.
We'll learn the theory behind all basic bread-baking, then put it to the test with this simple bagel recipe. You'll also get the chance to whip up some creative cream cheese flavors using ingredients you already have at home.
Sunday, February 7* | 9:00 - 10:30 am MST
Sunday, March 7* | 9:00 - 10:30 am MST
*Students must mix dough following an instructional video the day before class . Please allow 15 minutes to mix your dough. This can be completed up to 24 hours before class.
$39/screen
Already have a ticket? Click here to enroll in this course.
What to Expect
Mix dough with a detailed video anytime the day before the workshop, then shape and bake bagels in real time with an instructor available to answer questions live or via chat
Learn the basics of bread theory, ingredient selection for bread-baking, and how to read bakers math
Enjoy bakery-quality bagels and schmears at home
What You’ll Need
Day 1 — Saturday, up to 24 hours before class
For 6 Bagels (feel free to double the recipe)
404g / 2 cups bread flour
287g / 1-1/4c warm water
1-2g / 1/2 tsp instant (BreadMachine) yeast)
8g / 1 tsp salt
2g / 1 tsp malt
Day 2 — Sunday
Toppings:
Pick your favorites... as many as you'd like
Seeds (sesame, pumpkin, poppy, sunflower, etc.)
Everything Bagel Spice
Chopped fresh herbs or dried herbs
Flaky salt
Cinnamon sugar
Cream Cheese:
8oz cream cheese
Mix-In ideas (you just need a few spoonfuls of each ingredient):
Maple syrup, cinnamon, chopped nuts
Roasted garlic, fresh or dried herbs
Dijon mustard
Sriracha, honey
Equipment
Day 1
Dough scraper or spatula
To mix the dough: Large mixing bowl or tupperware
To store the dough: Plastic wrap for bowl or same large tupperware with lid
Day 2
Dough scraper
Kitchen knife
Baking tray (1 half sheet tray per 6 bagels)
Recommended: Parchment paper
Recommended: Spray bottle filled with water
Meet Your Instructor
Zach loves telling stories about food, over food, and even through food.
He studied Culinary Anthropology at UCLA, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. As a founder and baker at Rebel Bread, he now brings his passions for culture and cuisine together to craft story-worthy experiences over food.
Zach believes that food can (and should) tell the story of who we are. He is dedicated to challenging our relationship with food—one community, conversation, and loaf of bread at a time.
