This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you click a link and make a purchase, I may receive a small commission at no extra cost to you.
You can make bagels without boiling, and the results are surprisingly close to the traditional method.
If you’ve been wanting to learn how to make bagels without boiling, you’re in the right place because this method skips the biggest step that usually scares off home bakers.
Instead of dropping dough into a pot of simmering water, you’ll use a slightly different technique that still gives you that chewy, shiny, golden crust you love.
In this post, we’ll walk through exactly how to make bagels without boiling, why this no-boil approach works, and the simple tweaks that keep your bagels from turning out like dense bread rolls.
Let’s get right into it.
Why You Can Make Bagels Without Boiling
The short answer is yes, you can absolutely make bagels without boiling, and here’s why.
Boiling bagels is what creates that signature chewy crust and sets the exterior before baking, but it’s not the only way to get those results.
When you make bagels without boiling, you rely on two other tricks: steam in the oven and a very hot baking temperature.
Steam mimics the boiling process by keeping the surface of the dough moist and elastic, which allows the bagels to expand properly in the oven.
At the same time, a blazing-hot oven helps the outside set quickly, giving you that crisp, glossy shell that boiled bagels are known for.
So if you’re wondering how to make bagels without boiling that still taste authentic, know that this method is a proven shortcut used by many home bakers.
1. The Dough Needs to Be Slightly Stiffer
The first secret to making bagels without boiling is adjusting your dough’s hydration.
Traditional bagel dough is quite stiff because it needs to hold its shape through the boiling water.
When you skip the boil, you can actually use a slightly softer dough, but you still want it on the firmer side.
This firmer dough helps the bagels retain their ring shape during baking and prevents them from puffing up into round blobs.
If your dough is too wet, you’ll end up with flatter, more pancake-like bagels, so keep that in mind.
2. A Long, Slow Rise Builds Flavor
Another key part of how to make bagels without boiling is giving your dough time to develop flavor.
Since you’re not boiling, you don’t get that slight gelatinization of the starch that adds complexity, so you’ll want to make up for it elsewhere.
A cold ferment in the fridge for 12 to 24 hours is your best friend here.
This slow rise not only deepens the taste but also makes the dough easier to shape and less likely to spring back when you form the rings.
Trust me, the overnight wait is worth it when you taste the final result.
3. Steam Is Your Replacement for Boiling
Now, the big question: how do you make bagels without boiling and still get that chewy crust?
The answer is steam.
Place a shallow pan of hot water on the bottom rack of your oven while it preheats.
When you slide the bagels in, pour a cup of boiling water into that pan to create an instant burst of steam.
Alternatively, you can spray the bagels with water from a mist bottle right before baking and again halfway through.
The steam keeps the outside of the dough supple, which mimics the effect of a quick boil and helps the crust develop that desired chew.
Step-by-Step Guide on How to Make Bagels Without Boiling
Now that you understand the principles, let’s get into the actual process of how to make bagels without boiling.
This recipe makes about 6 medium bagels and takes roughly 2 hours of hands-off time, plus the overnight rest if you can manage it.
Gather these ingredients: 4 cups bread flour, 1 ½ teaspoons instant yeast, 1 ½ teaspoons salt, 1 tablespoon sugar or barley malt syrup, and 1 ½ cups warm water.
You’ll also need an egg wash or a milk wash for that golden shine, plus any toppings like sesame seeds, poppy seeds, or everything seasoning.
Step 1: Mix and Knead the Dough
In a large bowl, combine the flour, yeast, salt, and sugar, then add the warm water and stir until a shaggy dough forms.
Turn it out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
You’re aiming for a dough that’s firm but not stiff, it should bounce back when you poke it.
If it feels too dry, add a teaspoon of water at a time; if too sticky, add a little extra flour.
Step 2: Shape the Bagels
Divide the dough into 6 equal pieces, about 130 grams each, and roll each into a tight ball.
Let the balls rest for 10 minutes under a damp towel so the gluten relaxes.
Then, poke a hole through the center of each ball with your thumb and gently stretch it into a ring.
Make the hole slightly larger than you think you need because it will shrink as the dough rises.
Step 3: Rise and Chill
Place the shaped bagels on a parchment-lined baking sheet, leaving a couple inches between them.
Cover them loosely with plastic wrap and let them rise at room temperature for 30 to 45 minutes.
For the best flavor, you can then transfer the sheet to the fridge and let them chill overnight, this is optional but highly recommended.
If you skip the cold ferment, just move on to baking after the room-temperature rise.
Step 4: Bake with Steam
Preheat your oven to 450°F (230°C) and place a cast-iron pan or metal baking dish on the bottom rack.
Bring a kettle of water to a boil while the oven heats up.
Brush the risen bagels with egg wash (one beaten egg mixed with a tablespoon of water) for that beautiful brown crust.
Then, sprinkle on your toppings while the wash is still wet.
Slide the bagels into the oven, pour the boiling water into the pan below, and quickly close the door to trap the steam.
Bake for 15 to 18 minutes, rotating the tray halfway, until the bagels are deep golden brown and sound hollow when tapped on the bottom.
Common Mistakes to Avoid When You Make Bagels Without Boiling
Even though this method is forgiving, there are a few pitfalls that can ruin your batch.
Here’s what to watch out for so your first attempt at how to make bagels without boiling goes smoothly.
1. Over-Proofing the Dough
Because you’re not boiling, the dough doesn’t get that chance to firm up in hot water.
If you let the bagels rise too long, they’ll collapse in the oven and turn out flat.
Keep an eye on them and bake when they’ve puffed up by about 50%, not 100%.
When in doubt, under-proof slightly rather than over-proof.
2. Skipping the Steam
The absolute biggest mistake is forgetting to create steam in the oven.
Without boiling and without steam, you’ll basically get dense bread with a hole in the middle, not a bagel.
If you don’t have a cast-iron pan, you can place a small oven-safe bowl filled with water on the bottom rack from the start.
Just make sure you pour hot water into it right after putting the bagels in, and be careful of the sudden steam burst.
3. Not Using Bread Flour
All-purpose flour has less protein, which means less gluten and a softer, more bread-like texture.
For chewy, authentic bagels, you really need bread flour with at least 12% protein.
If you only have all-purpose, you can still make bagels without boiling, but they’ll be more like bagel-shaped rolls.
High-gluten flour is even better if you can find it at your local store.
So, How Do You Make Bagels Without Boiling?
You make bagels without boiling by using a stiff dough, a long cold rise, and plenty of steam in a hot oven.
That’s the complete answer, no simmering pot of water required.
This method gives you bagels with a crisp, shiny exterior and a satisfyingly chewy interior, all while saving you time and mess in the kitchen.
The key is to treat steam as your replacement for boiling and to handle the dough gently so it doesn’t deflate.
Whether you’re a beginner baker or just short on time, knowing how to make bagels without boiling opens up a whole new world of homemade breakfast possibilities.
So go ahead, preheat that oven, and enjoy the smell of fresh bagels filling your home without ever touching a boiling pot.