For a standard bagel: 30 to 60 seconds per side. Flip them gently with a slotted spoon, let them drip, then bake at 425°F (220°C) for about 20 minutes.
Need a rule of thumb? Try 45 seconds per side as your baseline. That’s the “Goldilocks” zone—not too chewy, not too fluffy.
And hey, if you forget the timer? Use your eyes. When the bagels float to the top of the water, they’re ready to flip. It’s that simple.
One Last Tip
Right after boiling, you can top your bagels with sesame seeds, poppy seeds, or everything seasoning. The wet surface sticks like glue.
Pop them in the oven, and watch that crust crackle as it bakes. It’s a small, satisfying miracle of kitchen science.
So go ahead. Boil that dough. You’ve got this—and now you know exactly how long to let it soak.
