How to Make Homemade Bagels Without Boiling

Hey friend, let’s talk bagels. Those chewy, golden rings with the perfect crust that make you feel like you’re in a New York deli? I used to think the boiling step was non-negotiable—until I discovered you can make seriously delicious homemade bagels without ever touching a pot of water. No boiling, no baking soda bath, no babysitting bubbling bagels. Just mix, shape, proof, and bake. The result? Bagels with a shiny crust, chewy interior, and that signature flavor—all in way less time and hassle. I’ve been making these no-boil beauties for years now, and honestly? My family prefers them. Today I’m sharing my foolproof method so you can wake up to fresh bagels without the drama. Ready to skip the boil and still get amazing results? Let’s do this.

Why Skip the Traditional Boiling Step?

Classic bagels get boiled in alkalized water to gelatinize the starches on the surface, creating that chewy skin and shine. It works great, but it’s messy, adds time, and can be intimidating for beginners. The no-boil method uses steam and a few smart tweaks to mimic the texture. You get a crisp crust from high oven heat and steam, plus chew from high-protein flour and proper proofing. Ever wondered why some bakery bagels skip boiling too? They often use commercial steam-injected ovens. We can hack that at home with a simple pan of water or ice cubes.

Key Ingredients for Chewy No-Boil Bagels

The dough is everything here.

• High-protein flour: Bread flour (12–14% protein) is essential for chew. All-purpose works in a pinch but gives softer results.
• Yeast: Instant or active dry—both fine.
• Salt and sugar: Salt strengthens gluten; a touch of sugar (or barley malt syrup) feeds yeast and adds flavor.
• Oil or butter: A little fat tenderizes the crumb.
• Optional diastatic malt powder: This boosts browning and flavor (available online—worth it if you bake often).

I always add a tablespoon of honey to the dough for subtle sweetness and better browning.

The Simple No-Boil Technique

Here’s the magic:

1. Mix a stiff dough: Less hydration than bread dough—around 55–60%.
2. Knead well: Develops gluten for chew.
3. Shape tightly: Creates surface tension for better rise and crust.
4. Proof until puffy: Not overproofed.
5. Bake hot with steam: 450–500°F with a pan of water or ice in the oven.

Steam sets the crust early so it doesn’t over-expand, keeping that dense chew.

My Go-To No-Boil Bagel Recipe (Makes 8 medium bagels)

This is the one I make every weekend—chewy, flavorful, and foolproof.

Ingredients:

• 4 cups (520g) bread flour
• 1 tbsp instant yeast
• 2 tsp salt
• 1 tbsp honey or barley malt syrup
• 1 ⅓ cups (320ml) warm water (around 100°F)
• 1 tbsp vegetable oil

For topping:

• Egg wash (1 egg beaten with 1 tbsp water)
• Sesame seeds, poppy seeds, everything bagel seasoning, etc.

Instructions:

1. In a large bowl or stand mixer, combine flour, yeast, and salt.
2. Add honey, water, and oil. Mix until a shaggy dough forms.
3. Knead 8–10 minutes by hand or 6–8 minutes in mixer until smooth and stiff (it should pass the windowpane test).
4. Place in a lightly oiled bowl, cover, and let rise 1–1 ½ hours until doubled.
5. Punch down, divide into 8 equal pieces (about 110g each).
6. Roll each piece into a tight ball, poke a hole in the center with your finger, and gently stretch to 2–3 inches wide. Place on parchment-lined baking sheets.
7. Cover loosely and proof 45–60 minutes until puffy (they won’t double).
8. Preheat oven to 450°F with a metal pan on the bottom rack.
9. Brush bagels with egg wash and sprinkle toppings.
10. Add 1 cup hot water or a handful of ice cubes to the hot pan (careful—steam!).
11. Bake 20–25 minutes until deep golden, rotating sheets halfway.
12. Cool on a rack at least 20 minutes.

Slice, toast, and load with cream cheese. Heaven.

Cinnamon Raisin No-Boil Bagels

Sweet breakfast perfection.

Extra Ingredients:

• Replace 2 tbsp flour with cinnamon
• Add ¾ cup raisins (plump in hot water first)
• 2 tbsp brown sugar in dough

Instructions: Mix raisins and cinnamon into dough during kneading. Proceed as usual. Top with cinnamon sugar before baking.

Everything Bagel Seasoning Bagels (My Favorite)

Classic deli vibes.

Topping Mix:

• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1 tsp flaky sea salt

Instructions: Use generously after egg wash. These toast like a dream.

Cheddar Jalapeño Bagels

Savory and spicy.

Extra Ingredients:

• 1 cup shredded sharp cheddar
• 2–3 jalapeños, diced (seeded for milder)

Instructions: Fold cheese and jalapeños into dough after first rise. Shape and bake as usual.

Shaping Tips for Perfect Bagels

• Rope method: Roll dough into an 8-inch rope, wrap around your hand, and roll the seam on the counter to seal.
• Ball poke method: My go-to—easier for beginners.

Tighter shape = better oven spring and chew.

Oven Steam Hacks That Work

• Hot water pan: Pour boiling water in just before closing door.
• Ice cubes: Toss in for instant burst of steam.
• Spray bottle: Mist oven walls (careful with glass doors).
• Dutch oven trick: Bake first 10 minutes covered in a preheated Dutch oven for trapped steam.

I use the ice cube method—zero babysitting.

Common No-Boil Bagel Mistakes (And Fixes)

• Flat bagels → underproofed or weak gluten. Knead longer next time.
• Pale crust → not enough steam or oven not hot enough.
• Too tough → overbaked or dough too dry.
• Bland flavor → skimped on salt or didn’t use bread flour.
• Uneven shape → practice rolling tighter balls.

Weigh ingredients for consistency—scales changed my bagel game.

Storage and Freezing Tips

• Room temp: Airtight bag up to 2 days.
• Freezer: Slice first, then freeze in a bag up to 3 months. Toast straight from frozen.
• Refresh stale bagels: Sprinkle with water and bake 5 minutes at 350°F.

Variations to Keep It Fresh

• Whole wheat: Swap half flour for whole wheat, add extra water.
• Gluten-free: Not easy, but there are dedicated recipes.
• Sourdough version: Use discard for tang.
• Sweet: Add dried fruit and cinnamon.
• Savory: Fold in herbs, cheese, or olives.

Why No-Boil Bagels Are a Weekday Win

They take half the time of traditional bagels but still deliver that satisfying chew and crust. Make dough the night before, shape in the morning, and bake fresh. Your kitchen smells amazing, and you look like a baking boss.

Next weekend, give this recipe a try. Start with plain or everything—they’re practically foolproof. You’ll wonder why you ever boiled bagels in the first place.

What’s your dream bagel topping? Cream cheese and lox forever here, but those cheddar jalapeño ones are dangerous. Drop your favorites below—I’m always experimenting. Happy baking, friend—fresh bagels await!