This is a recording of a class that originally took place on May 16, 2021. This class focuses on classic methods for producing high-quality bagels with a crisp crust, chewy interior, and full flavor. Sara Molinaro and Susan Molinaro from BAKE! demonstrate the complete process, from mixing and hand-kneading the dough to shaping, boiling, and baking for consistent results. The session also covers classic bialys—a chewy, hearth-style roll with a shallow center filled with slow-roasted onions and poppy seeds—highlighting the key differences in dough handling, shaping, and baking. ABOUT THE INSTRUCTORS Sara Molinaro is a baker with over 20 years of experience in baking, pastry, and culinary education. A graduate of the Culinary Institute of America, she also holds a M.A. in Hospitality Management from Cornell University, where she helped teach and develop curriculum for an undergraduate restaurant course. Sara has worked professionally across the U.S. and abroad, and previously taught at Zingerman’s Bakehouse. She is currently the General Manager of Hewn Bakery in Evanston, IL. Susan Chagas is an instructor at BAKE! at Zingerman’s Bakehouse. She was born and raised in the metro Detroit area. After earning a B.S. in Clothing and Textiles at MSU, she began a lifelong love of cooking, travel, and new food discoveries. Susan attended Schoolcraft College of Culinary Arts, where she earned a certificate in baking and pastry in 2007. She first joined Zingerman's Bakehouse during the 2008 holiday season in the pastry kitchen where she learned production baking. She found her way to teaching in 2012, and happily returned to Zingerman's Bakehouse in 2015. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.