Learn to bake authentic American style bagels at home using traditional methods, which can be either with yeast, sourdough or a combination of the two. You will mix, shape, boil and bake your bagels in class and you will get to take your own creations home. To top it off, a lovely 'bagel banquet' will be provided to share for lunch with a range of bagels pre-made in advance. Limited spots available for this class.

Beautiful Bagels – Baked at Home

Course Description

Good-quality, full-flavoured bagels can be surprisingly hard to find in Australian supermarkets, but the good news is, they’re much easier to make at home than you might think. 

In this hands-on workshop, you’ll learn how to bake authentic American-style bagels using traditional techniques adapted for the home kitchen. 

Working with yeast, sourdough, or a hybrid of both, you’ll discover how small process choices make a big difference to flavour, texture, and chew.

Guided by an experienced baking tutor, you’ll mix, shape, boil, top, and bake your own batch of bagels in class, then enjoy a relaxed bagel banquet for lunch using a range of pre-made bagels and classic fillings. 

You’ll leave with fresh bagels to take home, clear recipes for all methods, and the confidence to recreate beautiful, bakery-quality bagels in your own kitchen.

Course Structure

The course begins with a welcome and overview of what makes a true bagel, including a brief look at their origins and the lively debates around “the best” bagel styles. 

Dough will be mixed using stand mixers while the tutor explains the key principles behind yeast, sourdough, and hybrid methods, including fermentation, hydration, and flavour development.

As the dough rises, students will learn shaping techniques before allowing their bagels to proof further. 

Once ready, bagels are boiled using traditional methods, topped with classic and specialty garnishes, and baked in class. 

The session finishes with a shared bagel lunch featuring a variety of fillings, followed by packing up your own freshly baked bagels to take home, along with comprehensive notes and recipes.

Course Learning Outcomes

By the end of this course, students will be able to:

• Understand what defines an authentic bagel and its key characteristics
• Compare yeast, sourdough, and hybrid bagel-making methods
• Confidently mix, shape, boil, top, and bake bagels at home
• Use stand mixers or bread machines to simplify the process
• Apply proven techniques to achieve flavourful, chewy bagels
• Recreate a range of classic bagel styles using provided recipes.

Course Requirements

Please bring:

• A container to take home 3–4 bagels
• An electronic kitchen scale
• A mixing bowl
• An apron

All ingredients, recipes, and lunch are provided. A comprehensive range of baking utensils and aids will also be available for purchase on the day.

Your Tutor is Steve Koschella

Steve Koschella has been teaching at WEA since 2022. 

Formerly employed in the baking industry, Steve became interested in sourdough during the COVID-19 lockdowns in 2020. He developed his skills and after a few months began selling his bread locally. He soon developed an in-home course to teach his skills to others, and now teaches face-to-face courses at WEA.

Steve’s sourdough baking courses have become very popular and he enjoys excellent ratings from his students.