Online Class

Bake Your Own Bagels, Bialys & Pretzels

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Go beyond traditional loaves and elevate your bread baking with homemade bagels, pretzels and bialys.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Sim Cass
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


Impress family and friends with from-scratch bread that has no equal for taste and flavor. Baker Sim Cass starts by demonstrating what makes bagel dough different from other bread dough. And find out how to mix and develop your dough for incredibly tasty results. You'll also learn how to whip up mini-bagels, the ultimate party trick. From dividing your dough equally to poaching, topping and baking your bagels, Sim walks you through each step of making your best bagels ever. Then, add savory bialys to your repertoire. Find out how to mix and expertly round your dough, cook classic fillings and bake your treats to perfection. Finally, master the mighty pretzel! Learn how to properly mix, shape, poach, coat and bake your pretzels for that ideal chewy texture everyone craves.

Lesson Breakdown

1. Bagels: Mixing Dough
Meet baker Sim Cass and learn all about bagel dough and how it differs from other bread doughs. Then, see how to mix and develop your dough, and get some tips on tasty variations to try.
2. Bagels: Shaping
3. Bagels: Poaching, Topping & Baking
4. Bialys: Mixing & Proofing
5. Bialys: Shaping, Filling & Baking
6. Soft Pretzels

Taught by

Sim Cass
Sim Cass
Sim Cass is the founding baker of New York's Balthazar Bakery, where his deeply toasted, crusty loaves earned him the nickname of "prince of darkness." His work has been featured in The New York Times, Food Arts Magazine and on The Martha Stewart Show, to name a few. And, he developed the curriculum for the Institute of Culinary Education's exclusive program, Techniques and Art of Professional Bread Baking.

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