Alton Brown's Bagel Recipe: Boiling and Baking Secrets for Artisan Crust

Alton Brown's bagel recipe transforms your kitchen into a New York deli with just a few key techniques—boiling, baking, and patience. The secret lies in high hydration dough that develops chewy texture when boiled before baking, creating that signature dense yet tender crumb.

I've adapted this method over years of testing, ensuring every bagel turns out with a crisp crust and perfect bite every time.

This recipe starts with a simple dough of flour, yeast, sugar, and salt, mixed with water and a touch of honey for subtle sweetness. The real magic happens during the boiling phase, where the dough transforms into chewy bagels before baking in a hot oven with steam.

Unlike store-bought versions, these bagels develop deep flavor from the boiling process and a crisp exterior that stays fresh for days.

What makes this recipe special is the balance of science and tradition—yeast activation, proper boiling temperature, and baking at high heat all work together. The result? Bagels with a satisfying chew, crisp crust, and that unmistakable artisan quality.

Whether you top them with sesame seeds or everything bagel seasoning, these will become your go-to breakfast staple.

Perfect for weekend baking projects or meal prep, this method delivers restaurant-quality bagels at home. The dough can be prepared ahead, and the boiling and baking steps are straightforward once mastered. Here’s how to achieve that iconic bagel texture and flavor in your own kitchen.

Ingredients for alton brown bagel

High-protein flour, yeast, and baking soda form the foundation of these chewy, crusty bagels.

The flour is non-negotiable here—King Arthur or Gold Medal are my go-tos for that perfect chew. King Arthur's high-protein flour delivers consistent results, but Bob's Red Mill also works well. The yeast needs to be fresh; if it's over a month old, test it first in warm water—it should foam within 5-10 minutes. Honey adds subtle sweetness, but maple syrup works too if you're avoiding refined sugar. For the salt, Diamond Crystal kosher is ideal because it dissolves completely, unlike table salt which can leave gritty residue. Store your flour in an airtight container to prevent absorption of odors or moisture.

No sesame seeds? Everything bagel seasoning is a great alternative—just use the same amount. Running short on baking soda? Substitute 1/4 tsp baking powder, but reduce by half since it's less potent. The egg wash can be skipped if you're avoiding eggs, but it adds that golden sheen. For the water, filtered or distilled is best to avoid off-flavors, but tap water works in a pinch. If you're making these ahead, freeze the shaped bagels before boiling—they'll keep for up to 2 weeks in the freezer and bake straight from frozen.

This dough develops best with time—let it rest overnight for even better flavor. Store the dough in an airtight container in the fridge for up to 24 hours. Once baked, bagels stay fresh for 3 days at room temperature or 1 week in the fridge. For longer storage, freeze baked bagels in a sealed bag with parchment between layers. Reheat in a toaster or oven to restore crispness. The boiling water should be 160-170°F—too hot and the bagels won't set properly.

Step-by-step instructions for alton brown's bagel recipe

Master the art of boiling and baking with this precise method for chewy, perfectly textured bagels.

In a large bowl, combine the 3.5 cups water, 0.5 cup granulated sugar, and 1 tbsp honey. Stir until the sugar and honey dissolve completely. Sprinkle the 0.25 oz active dry yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and bubbly—this confirms the yeast is active. If it doesn’t bubble, your yeast may be dead, and you’ll need to start over.

Add the 6 cups all-purpose flour and 2 tbsp diamond crystal kosher salt to the bowl. Using a wooden spoon or your hands, mix until a shaggy dough forms. Gradually incorporate the 2 whole egg yolks, kneading by hand for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. The dough should pull away cleanly from the sides of the bowl and spring back when pressed gently. If it’s too sticky, add 1-2 tablespoons flour at a time, but avoid overdoing it—too much flour makes bagels dense rather than chewy.

Lightly coat a large bowl with oil or nonstick spray, then place the dough inside. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until the dough has nearly doubled in size. The surface should look puffy and slightly domed. If the dough rises too quickly, it may collapse—this is normal, so don’t panic. Gently deflate the dough by pressing it down with your knuckles before proceeding.

Punch down the dough and turn it onto a lightly floured surface dusted with 0.25 cup cornmeal. Divide the dough into 12 equal pieces, each about 3 ounces. Roll each piece into a smooth ball, then poke a hole in the center using your thumb. Stretch the hole into a 2-inch diameter and gently shape the bagel into a ring, ensuring the walls are even in thickness. If the dough resists, let it rest for 5 minutes before reshaping—this prevents tearing.

Bring a large pot of water to a rolling boil and dissolve 1 tsp baking soda in it. This alkaline water is key to that classic bagel crust and chewy texture. Once boiling, carefully lower 4-5 bagels into the water using a slotted spoon. Boil for 30-45 seconds on each side—you’ll see the bagels float to the surface when they’re ready. Remove them with a slotted spoon and place them on a wire rack or baking sheet lined with parchment paper. Repeat with the remaining bagels, ensuring they don’t overlap.

While the bagels boil, preheat your oven to 425°F. The boiling step is critical—it creates steam that develops the chewy interior and crisp exterior. If the water stops boiling during this process, add a splash of cold water to maintain the boil. Avoid overcrowding the pot, as this lowers the water temperature and weakens the boil.

Brush the boiled bagels lightly with water using a pastry brush, then sprinkle generously with 0.5 cup sesame seeds (or your choice of seasoning). Bake on the preheated middle rack for 20-25 minutes, rotating the tray halfway through, until the bagels are deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-195°F—use an instant-read thermometer to check if you’re unsure.

Remove the bagels from the oven and let them cool on a wire rack for 10-15 minutes before slicing. This resting period allows the steam inside to redistribute, ensuring a tender crumb. If you cut them too soon, they’ll be gummy. For best results, store bagels in an airtight container at room temperature for up to 3 days or freeze them for up to 1 month. Toast them before serving for maximum crispiness.

Dietary considerations for alton brown bagel

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. These blends contain xanthan gum, which mimics gluten’s elasticity. Add 1 tsp xanthan gum if your blend doesn’t include it.

The dough will be stickier, so use a dough scraper and wet your hands to prevent tearing during shaping. Boil and bake times remain the same, but expect slightly denser results. 💫

Vegan Modifications

Skip the egg yolks for the wash and use 2 tbsp aquafaba (chickpea brine) or 1 tbsp olive oil mixed with 1 tbsp water instead. For the dough, substitute 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for the egg yolks.

The texture will be slightly less crisp, but still delicious. I’ve tested this version and found it holds up well when toasted. 🌱

Low-Sugar Options

Reduce the granulated sugar to ¼ cup and omit the honey entirely. For extra sweetness, add 1 tbsp maple syrup or 1 tsp vanilla extract to the dough.

The bagels will still rise properly, but with a subtler sweetness. This works especially well for savory toppings like everything bagel seasoning. 🍯

Allergen-Friendly Swaps

If you’re avoiding dairy, use olive oil instead of butter for brushing the dough (though this recipe doesn’t call for butter). For nut-free toppings, swap sesame seeds for poppy seeds or crushed dried garlic.

Always check labels on your flour blend and seasonings—some contain hidden allergens. I keep a stash of Schär brand seasonings on hand for safe options. 🌾

Lower-Carb Version

Replace 2 cups of the all-purpose flour with 2 cups almond flour or 1 cup coconut flour (plus an extra ¼ cup water to bind). The dough will be drier, so add 1 tbsp psyllium husk powder to improve texture.

These bagels will be denser but still chewy. Pair them with a schmear of cream cheese for a satisfying low-carb breakfast. 🥑

Kid-Friendly Adjustments

Cut the baking soda to ½ tsp to reduce the alkaline tang that some kids dislike. Add 1 tbsp cinnamon to the dough for a subtle sweetness they’ll love.

Top with mini chocolate chips or colorful sprinkles before baking. I’ve made these for my nephew, and he always asks for seconds! 🧁

Frequently asked questions