Sunday, July 12, 2026 · 1:00 PM · $55
Demonstration Class with Jason. Watch the whole process, eat them warm.

A real bagel is hard to find outside New York. The chew, the crust, the way it stands up to a pile of cream cheese and lox. Most of what gets called a bagel is a round roll having an identity crisis.

Jason takes you through the entire thing: the dough, the shape, and the boil, the step almost everyone skips and the exact reason New York bagels taste like New York bagels. Why hydration and fermentation change everything, why the water matters, how the oven closes the deal. Classic toppings, classic technique, nothing reinvented.

You eat fresh bagels with all the fixings and leave with the recipe and the nerve to make them at home. Worth clearing the Sunday afternoon.