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The Green Egg Chef’s Best Bagels

Mike Beek 10 Comments

green-egg-chef-bagelsI love baking bread because it puts me into the zone almost immediately.

Bagels are among of my favorites.

I’ve loved eating them since I was a kid.

When I worked in Manhattan, I learned what a really great bagel tasted like.

After all, when you’ve got so many stores baking and selling their own bagels, you’ve got a lot to try.

Then, when I moved to the Boston area, I found myself in a barren bagel world.

That’s what started me down the path of baking my own bagels.

It turned out to be a rocky road filled with potholes.

I struggled to replicate the taste, look and texture of my favorite New York City bagels.

Even after years of trial and error, I didn’t give up though I did pull my hair at times (just look at my picture!).

It wasn’t until a neighbor gave me a New York Times article that I found myself on the path to Bagel perfection.

That article held the secrets that helped me to finally create my perfect bagel.

It was an adaptation of a recipe I had followed before from the great baker, Peter Reinhart.  Dan Graf, An ex-New Yorker relocated to Northern California, took Reinhart’s recipe, tweaked it, and opened up a bagel store in Oakland, CA.

Most of the year (when it’s not snowing), I bake my bagels on my Big Green Egg . Its ability to become a great convection oven duplicates the cooking of a real bagel oven.

And, there’s just something special about the flavors imparted by baking in a charcoal-fired oven that makes these bagels extra special.

If you haven’t tried baking breads in your Egg, you’re really missing an extraordinary treat.  Check out my post on baking pizzas… . I’ve even created a video and instructions on how I make my world-class New York-style pizza—watch my intro video here.

Here’s a short video I put together that shows you the steps to getting that ‘perfect’ bagel.

Please drop me your comments.

If you would like me to put together a step-by-step video that shows you how you too can make amazing  bagels on your Green Egg, let me know.

If enough of you raise your hand, I may just do that.

 

Baking, Bread, Uncategorized

Comments

  1. Len says

    February 9, 2016 at 8:13 am

    GREAT video…always looking for new things/ways to add to the BGE experience. Would LOVE the recipe 🙂

    Reply
    • Mike Beek says

      July 4, 2016 at 7:14 am

      Thanks for the feedback Len. Using the BGE as a baking oven is a great way to extend my love of just how versatile it is. If you enjoy baking artisan breads, pizzas, bagels, etc., this is a super convection oven.

      Reply
  2. Mary says

    February 9, 2016 at 11:56 am

    Please, please, please share your bagel recipe for The Big Green Egg.

    Reply
    • Mike Beek says

      July 4, 2016 at 7:10 am

      Hi Mary, I need to find the time, but I will do my best to help you and others learn how to make, what I think, are a top-notch bagel.

      Reply
  3. Rev. Kurt Lambart says

    February 10, 2016 at 11:02 am

    I truly enjoy your posts on using the Big Green Egg. I would love a more detailed post on making bagels. Thanks.

    Reply
    • Mike Beek says

      July 4, 2016 at 7:06 am

      Hi Kurt, thank you for the feedback. I’ll try to circle back to give more details about making these bagels.

      Reply
  4. Todd britt says

    May 22, 2016 at 2:17 am

    I cannot eat bagels outside of NY, which makes mornings in Seattle very difficult. You recipe looks amazing!

    Reply
    • Mike Beek says

      July 4, 2016 at 7:08 am

      Thanks Todd! Once you learn how to make the bagel you really enjoy, it becomes easy to whip a batch whenever you want to. Nothing better than starting the process on a Saturday morning, then waking up early Sunday morning to bake them.

      Reply
  5. Froebel says

    August 29, 2019 at 11:44 pm

    Bagels look delicious! Love to get your recipe.

    Thank you in advance!

    Froebel

    Reply
    • Mike Beek says

      August 30, 2019 at 6:35 am

      Thanks for asking Froebel. I have a video and instructions you can get: https://greeneggchef.com/new-york-pizza/
      To this day,this is the recipe I use after continuing to see if I can make it better. The only tweaks I sometimes make is to add a little bit of oil to the dough, substitute 1 cup of ’00’ flour for 1 cup of bread flour, and a little bit of my sourdough starter. None of these are necessary, but I’m always fiddling with the base recipe.

      Reply

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