El Bagel's first makeshift food truck parked behind Boxelder Craft Beer Market in Wynwood, where weekend lines became the norm.
El Bagel
From Car Trunk to Brick-and-Mortar
Matteson Koche didn't set out to make traditional New York-style bagels. He wanted to bring an artisanal bagel to Miami, inspired by the small, independent operations he encountered during his surfing trips across the country — especially in LA, where bagel shops felt more personal and fun. "No one was doing that here," he recalls.Armed with zero formal baking experience, Koche spent months perfecting his recipe in his girlfriend's kitchen. Early attempts often resulted in bagels that were either too dense or lacked the chew he was aiming for. A breakthrough came when he began experimenting with cold fermentation, which he credits for giving his bagels their signature texture and flavor. This trial-and-error phase ultimately led to the hand-rolled, preservative-free bagel that would become El Bagel's hallmark. What began as a side hustle — selling bagels from his car via Instagram — quickly evolved. Koche moved to a makeshift food truck parked behind Boxelder Craft Beer Market in Wynwood, where weekend lines became the norm.
"When my girlfriend's kitchen got too small, I bounced around different commissary kitchens," he says, crediting local chefs like Justin Flit (Proof) and Michael Beltran (Ariete) for offering him space to meet growing demand. By the time El Bagel opened its first brick-and-mortar location in the MiMo District in March 2020, its reputation was firmly established.
Miami Isn't a Bagel Town — Or Is It?
Bagel purists have long dismissed Miami as lacking a proper bagel scene. "New Yorkers love to tell you Miami isn't a bagel town," Koche says with a laugh. Rather than try to replicate a New York-style bagel, Koche took a different approach. "I was after just an artisanal, freshly made bagel," he says. "I wanted it to be something that was made with a sourdough starter, cold-fermented, boiled, free of preservatives or conditioners, with just five ingredients: flour, water, salt, barley, yeast."South Florida already had its share of bagel shops, but most used artificial preservatives to keep their bagels soft and fluffy for days. "Ours don't have those chemicals, so after one day, they're no longer good," Koche notes. El Bagel's product is designed to be enjoyed fresh. "It's an artisanal product made by hand," Koche says. (Pro tip: If you buy more than you can consume within a day or two, you can freeze them.)
El Bagel produces bagels with a crisp exterior and a soft, chewy interior. Because of the extensive labor process behind them, once they sell out, they're gone for the day.
El Bagel photo
A Labor of Love
El Bagel's baked goods are the result of a meticulous three-day process. "We mix the pre-ferment, roll the bagels the next day, and then let them cold-ferment before boiling and baking," Koche explains. "It's all about developing flavor and texture." This method — rooted in traditional techniques — produces bagels with a crisp exterior and a soft, chewy interior. Because of the extensive labor process behind them, once they sell out, they're gone for the day.Local sourcing is another point of pride. Smoked salmon comes from Hialeah's St. James Smokehouse. "Our lox is smoked fresh at 4 a.m., delivered to us by 9 a.m., and it's never frozen," Koche notes. "That freshness makes a huge difference in both texture and taste." Bacon comes from Proper Sausages in Miami Shores, and guava marmalade from PG Tropicals in the Redland. "We're not just making bagels in Miami; we're making bagels that are Miami," says Koche.
The "King Guava" sandwich, for example, pairs cream cheese, a fried egg, guava marmalade, and potato sticks. It's a playful homage to the city's culinary staples.
The sandwich that holds the most meaning for Koche, however, is the Original. "It's been on our menu for eight years now," he shares. "It's such a simple sandwich but a crowd favorite, especially among local chefs. It's just scallion cream cheese, bacon, and oven-roasted jalapeños. It's got everything: bacon, spice from the jalapeño, scallion cream cheese so you get your onion fix. You can grab it, and it works for breakfast, lunch, or when you're hungover. It runs the gamut." Remarkably, this sandwich has been a staple since the early days, even before El Bagel had a proper kitchen or stove.
Managing the Madness
Despite its artisanal roots, El Bagel operates at impressive volume. The MiMo and Coconut Grove locations churn out 3,000 bagels daily, with weekend waits often stretching more than an hour. The team, led by co-owner and head of operations Simon Caicedo, prides itself on efficiency without compromising quality. "It's about finding good people and remembering that at the end of the day, it's just bagels," says Koche. "We try to keep it fun and not overextend ourselves."For those wondering how to snag one of these coveted bagels, here's the rundown: At the MiMo location, you can order in person as a walk-in, online for pickup, or via DoorDash for delivery. The Coconut Grove outpost, owing to its smaller size, offers walk-in orders and DoorDash delivery, while online orders are limited to dozens or individual bagels — no sandwiches — because of space constraints. (Pro tip: If you're trying to avoid the long wait times, come during the week. Whether you preorder online or walk in, you're looking at a maximum 15-minute wait. Avoid the weekend rush, especially around 10:30 a.m., when lines are at their peak.)
Beyond Miami
In December 2023, El Bagel expanded west, opening a location at the Fontainebleau Las Vegas. The move — part of a program that brings Miami-based food vendors to the desert branch of the iconic hotel — is part of Koche's deliberate approach to growth.Known for its unique take on bagels that defies traditional New York-style labels, El Bagel has found its place among the best in the nation. "We're not trying to take over the world," Koche says. "We want to grow organically while keeping the quality and the fun intact."
For him, the success of El Bagel is deeply personal. "It's about creating something for the community," he says. "Our team lives here, our ingredients come from here, and our money goes back into the city. That's the most Miami thing we can do."
El Bagel MiMo. 6910 Biscayne Blvd., Miami; elbagel.com.
El Bagel Coconut Grove. 3015 Grand Ave.; Coconut Grove; elbagel.com.
