Sourdough Bagel Workshop at Crabtree Farms — Make NYC-Style Bagels in Chattanooga

At Crabtree Farms in Chattanooga, Tennessee, a two-hour sourdough bagel workshop turns a city afternoon into a lesson in fermentation, texture, and practical craft. Held at the Evelyn Center inside Crabtree Farms of Chattanooga at 1000 E 30th Street Chattanooga, TN 37407, the class walks beginners through making chewy, boiled, New York–style bagels from a naturally fermented sourdough starter. This isn’t a passive demo. Instructor Emilie—founder of Traveling Sourdough Starter—brings an infectious curiosity and a starter named Louis that has traveled with her on long hikes and cross-country trips. Her approach mixes slow-food philosophy with clear, step-by-step technique: understanding and feeding a starter, mixing and autolyse, the shaping and proofing that produce that dense, glossy ring, and the boiling step that yields chew and the signature shiny crust. The workshop is designed for students 12 and up; no prior sourdough experience is required. Crabtree Farms’ Evelyn Center provides a relaxed, hands-on learning space on a working property in Chattanooga, making the class feel rooted in place. That connection to local foodways and outdoor-minded instruction is part of what makes the experience stand out—this is a farm-hosted lesson in time-honored bread craft rather than an assembly-line demo. Emilie’s background—selling at farmers markets, running starter kits, and traveling with Louis from the Pacific Crest Trail to international trips—adds character and practical tips for keeping a starter alive and using it beyond bagels. Practical notes: classes run about two hours, check in at the main lot and proceed to the Evelyn Center. Refunds are available if requested up to seven days before the workshop, with a 10% cancellation fee. Participants sign a mandatory client waiver on arrival. Why book this class while visiting Chattanooga? If you appreciate hands-on food skills, want a clear introduction to naturally fermented baking, or seek a compact, social workshop that yields flavorful results, this session condenses fermentation theory into an accessible, edible takeaway. It’s particularly rewarding for travelers who value learning a portable skill—sourdough technique travels as easily as Emilie’s starter does. Expect to leave with a deeper sense of how temperature, timing, and simple ingredients make a bagel, plus tips for continuing a sourdough practice at home. For bakers and curious eaters alike, Crabtree Farms’ sourdough bagel class is an education that feeds both appetite and craft. During the workshop you’ll touch dough at every stage—feeling the elasticity that signals proper gluten development, watching a glossy wash take hold in the pot, and learning scoring and topping techniques such as sesame or poppy seed finishes. Emilie also shares troubleshooting cues—how to judge bulk fermentation by feel and smell, how ambient temperature alters proofing, and how to adjust hydration. The class fosters curiosity and leaves time for questions.