NYC Bagel Tours — Local services in New York

The bagel making workshop has potential, but was so poorly run I can’t recommend signing up. At no point were attendees given instructions to wash hands, a basic expectation for a cooking course. There were 17 attendees, 7 being kids under 12. I noticed the organizers had 12 cutting boards to roll dough on - not enough for the group. I overheard the instructors discussing how they had multiple people there who didn’t buy tickets and said they planned to observe only, but of course they too participated in dough rolling. I wouldn’t have minded if there were enough stations for everyone or if they had paid $150 like I did, but because of the unexpected members the instructors told us we had to pair up on cutting boards. I paired with the only other solo traveler, meanwhile a family of 5, with members who weren’t supposed to be participating, took up 3 cutting boards.

The dough in this class comes pre-made. We were told in person that the bagel recipe would be sent to us afterwards. It wasn’t unless its in one of the digital class video. You only learn how to roll the dough here. I’d skip this workshop and just watch the digital class.

During half the workshop we toured the restaurant’s basement kitchen. While I appreciate it in theory, they didn’t take the trash out and it reeked of sewage. If you do Seattle’s Underground tour it smells alike. When participants asked the guy instructor about it he said it was the barley malt. We can tell the difference between yeast and trash. The smell was not from the barley. Honestly it made me more grossed out by bagels than interested in them. Though the history was interesting, an internet deep dive could have taught you the same.

Reva’s knowledge was the single redeeming quality of the workshop. Honestly it would have been a much more valuable experience if she taught a smaller group how to make the bagel dough and then prepare the bagels than how the workshop is structured today. The bagels turned out tasty, but after smelling the kitchen and knowing no one washed their hands, I was a little grossed out. You get 6 bagels to take home. I gave one to my grandma and am hoping she doesn't get sick.

Organizers should have excluded the people who didn’t pay for the workshop, and should consider either having some adult only classes or adding an age minimum. One kid (looked to be 8) ran up and poked the dough as Reva was working it. I know the bagels are later cooked, but that kid didn’t scream hand washer.

This class is absolutely not worth $150. If you get a day with a better group maybe its worth $80, but at its price it fell far bellow expectations. I’ve made paella in Spain and have done food and perfume tours in half a dozen countries. Of all my Viator experiences this is the only one I...

Two of us joined the bagel making class on our last day in the city, keen on learning the secret tricks to creating an authentic NY bagel.

It must be said that it was a bitter sweet experience. The evening started well, being greeted by a friendly and knowledgeable gentleman named Jason, who also offered us some welcome drinks.

The class commenced on time and was started off with a brief history of the bagel and its relationship with New York City. The dough was already made, which was a little disappointing for me, but I understand in terms of time to prepare etc. The rolling and shaping was very informative, which we enjoyed, but skipping the dough making step seemed like a miss for us - that’s the difference between a good bagel and a great one.

Next was the boiling, toppings, and baking - which was cool - shortly followed by a look through some of the equipment and refrigeration from the bagel shop itself.

We paid and extra $15 for a completion certificate (as I am a chef, I thought it would be nice to have in my collection of qualifications), which was really, really disappointing and left a very sour taste in my mouth. Seemingly an afterthought for the hosts, slapped together at the end, and I was handed a piece of paper with an error on it to head home with. Needless to say, carrying a single A4 piece of paper home from the middle of Times Square is a bit of a challenge. Lamination maybe? A protective tube maybe? Less than $15 maybe? If it’s such a last minute thing, don’t up-charge for it. In my opinion, it should be included for all attendees if it’s so “cheap”.

Lastly, the team seemed to be packing up before the evening felt complete. We were still eating our freshly made bagels, while other participants, were taking the provided cream cheese home - so could not even enjoy another bagel (we did not get a cream cheese take away)... In the service industry, this can make or break the experience for a consumer.

I believe in giving constructive reviews, and a think I could make some suggestions to improve your services…

I think the course was okay for a novice or beginner baker, but maybe introduce an intermediate course for people more interested in the entire process from start to finish. A simple “pack” would’ve been nice; including a pen or notepad to jot down some tips and, of course, some recipes!

We were told that we would receive the recipes and instructional videos via email. I opened the mail, and was told I can only access the content if I write a review.

Anyway, I hope there a some constructive criticism here for the team to improve.

Overall, it was a...

If you’ve ever dreamt of creating the perfect bagel in your own kitchen, look no further than the NYC Bagel Tours bagel making class. This class is an absolute gem for both novice and experienced bakers alike.

From the moment you step into the kitchen, you’re greeted with the warm, yeasty aroma of freshly baked bagels, instantly setting the mood for a delightful and educational experience. The instructors Sam and Reva , are not only experts in their craft but also engaging and patient teachers. They effortlessly break down the complex process of bagel-making into simple, manageable steps, ensuring everyone can follow along.

The class begins with an insightful overview of the history and different styles of bagels, which adds a rich context to the practical skills being taught. We then dive into the hands-on portion, starting with mixing and kneading the dough. Reva gives tips on achieving the perfect dough consistency and her secret ingredients for flavor enhancement were game-changers.

One of the highlights was learning the traditional boiling technique, which gives bagels their characteristic chewy texture. We experimented with various toppings and flavor combinations, from classic sesame and poppy seeds.

Throughout the session, Instructors Sam and Reva encouraged creativity and experimentation while also emphasizing the importance of technique. Their feedback was constructive and encouraging, making the entire experience both educational and enjoyable.

The culmination of the class was tasting our freshly baked bagels, which were nothing short of extraordinary. Crispy on the outside, chewy on the inside, and bursting with flavor—each bite was a testament to the skills we had learned. I would highly recommend any couples or friends to take this class you won’t be...