1. Thaw 'em

UNWRAP BAGELS FROM PACKAGING AND PLACE ON A PAN OR TRAY.

LEAVE IN THE REFRIGERATOR FOR APPROX. 6 HOURS OR OVERNIGHT. IF YOU’RE IN A RUSH, PLACE THEM ON THE COUNTER COVERED FOR 3-4 HOURS AND SKIP DOWN TO BOIL ‘EM!

REMOVE BAGELS FROM THE REFRIGERATOR AND THEN COVER THEM WITH PLASTIC WRAP, PARCHMENT PAPER OR A DISH TOWEL AND LET THEM RISE FOR 30 MINS OR UP TO ROOM TEMP.

2. Boil 'Em

PREHEAT OVEN TO 455 DEGREES.

BRING 5 CUPS OF WATER IN A LARGE POT TO A BOIL.

PLACE BAGELS (UP TO THREE AT A TIME) IN BOILING WATER FOR 1 MINUTE, THEN FLIP THEM OVER AND LET BOIL FOR ANOTHER MINUTE.

ONCE THOROUGHLY BOILED, REMOVE BAGELS FROM WATER AND PLACE ON A BAKING SHEET.

3. Bake 'Em

OPTIONAL STEP: NOW IS YOUR TIME TO ADD ANY TOPPINGS TO YOUR BAGELS, WHILE THEY’RE STILL WET!

BAKE IN THE OVEN AT 455 DEGREES FOR 8 MINUTES AND THEN ROTATE THE PAN AND BAKE FOR ANOTHER 8 MINUTES OR UNTIL THE CRUST IS LIGHT BROWN.

REMOVE BAGELS FROM THE OVEN AND ALLOW THEM TO COOL FOR 20 MINUTES. IF THEY’RE STILL DOUGHY INSIDE, PLACE BACK IN THE OVEN FOR ANOTHER 5-10 MINUTES ON LOW HEAT.

Now enjoy your freshly baked bagels.