After the fast ends at sundown on Yom Kippur in many households, the meal of choice comes from the appetizing counter, with smoked fish, cream cheese and bagels. This year those bagels might be homemade if you participate in a class given by the bagel experts Reva Castillenti and Sam Silverman on Saturday at 4 or 6:30 p.m., at Bagel Market in Midtown. Or perhaps you’d just want to learn how to make bagels without any observance. Either way, the two-hour hands-on session involves rolling, boiling, seeding and baking the bagels, and taking a dozen of them home. Bagels to eat with spreads, plus beer and wine, will be…