Come learn the craft of bagel making with James Beard Award winning cookbook author, Sarah Owens. In this class you will shape, boil, and bake sourdough bagel dough using our freshly milled flour. You will also get a chance to tour our mill room!

Students will leave the class with 6 baked bagels, dough for 6 bagels to shape, boil, and bake at home, a recipe for sourdough bagels, and a bag of flour so you can make bagels in your home kitchen.

Sarah Owens (she/her/they) is a horticulturist and celebrated James Beard award-winning cookbook author who specializes in fermentation and sourdough baking. Her work seeks the intersection between the natural world and the most celebrated aspects of living. Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens, she now lives in Sonoma County California where she writes, bakes, and defends her small backyard garden from marauding deer. Sarah’s recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com.