Into a blistering hot oven—450°F to 500°F (230°C to 260°C). The high heat sets that crust instantly, locking in the moisture and creating a contrast between the shatter-like outside and the soft, warm interior.
Baking takes about 15 to 20 minutes. You’ll know it’s ready when the bottom sounds hollow when tapped—a trick bakers use like a percussion check. No hollow sound? Give it another minute.
Cultural note: Montreal bagels are baked in a wood-fired oven, which gives them a charred, smoky edge. New York bagels prefer gas or deck ovens for a uniform, golden tan. Both are right. Both are worthy.
How To Steam A Bagel at Audrey Cunningham blog
