Dutch Oven Bagels

Bagels (Dutch Oven)

Insanely simple way to enjoy bagels while camping. A 10, 12, or 14 Inch Dutch Oven will work. Be sure to have some parchment paper or foil along. You will need enough coals for 350° Heat and a few extra to raise the top temperature at the end. We steal coals from the bottom. This recipe and technique was shown to me by my friend Kathleen LeBlanc on a recent camping outing. We are not sure where this originated from. But it is easy, simple, and requires only a few common ingredients.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 Bagels


  • 1 Cup Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Greek Yogurt Other types do not seem to work
  • 1 Raw Egg scrambled for egg wash


  • Combine dry ingredients. Mix in the Yogurt and combine until a wet biscuit dough consistency.
  • On a floured board, knead the dough until it is just beyond the sticky stage.
  • Divide dough into 4 equal pieces. Roll between hands to form a snake. Take the rolled out snake of dough and form a loop and pinch the ends together to create a circle. Repeat for the other 3 pieces of dough.
  • On the bottom of a Dutch Oven place a piece of spray oiled parchment paper. Place the 4 bagel dough circles on the parchment paper and brush with egg wash. Sprinkle with favorite topping(s).
  • Cover Dutch Oven and place coals for 350°F Heat. Bake for 20 minutes. After 20 minutes heap coals on top to quickly raise the top heat. Bake with high top heat 2-5 minutes or until tops brown nicely.


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