Class: Join owner and bagel baker, Lyndon Johnson, of Honey Badger Bakes in this informative workshop as you learn a brief history of Honey Badger Bakes, and the bagel's historical journey into American prominence. In this hands-on workshop you’ll take a walkthrough of bagel dough making, rolling, cold proofing, boiling and baking. 

Where/When: Saturday, April 26th //2:30 - 4:00 pm // UNCA, Sherrill Center

Instructor: Lyndon started his cooking career as a bright eyed and bushy tailed line cook, which didn't last long before they became completely enamored with sourdough baking as a hobby. When the Covid pandemic hit, all of their collective jobs were in the wind and there was an abundance of time to begin baking up a storm. Challah, focaccia, bialys, brioche, poptarts, cookies, brownies and of course bagels. It went from giving the occasional loaf to a friend, to arranging pickups, delivering dozens and even popups at breweries and local coffee shops. The bagels quickly became the fan favorite and Lyndon decided to make them the main focus, making up “NC style bagels” as the business tagline because of their heavy reliance on Southern ingredients and NC flour. Lyndon has been solely running and operating Honey Badger Bakes for 2 years and thrives on trying interesting local flavor combinations with nostalgic and simplistic American pastries and bread.