How to Fix Bagels That Won’t Float When Boiled: A Baker’s Guide to Fermentation and Texture

Why Don’t My Bagels Float?
If your bagels sink to the bottom when they hit the boiling water, it’s not just disappointing—it’s a sign something’s off in your dough. Bagels should float. That bounce to the surface signals proper fermentation and sets the stage for that shiny crust and chewy interior.

Floating bagels = successful prep. And the fix? Usually simple.

Why Bagels Should Float When Boiled

A floating bagel has enough internal gas from fermentation to rise in boiling water. That small moment has a big impact on:

• Crumb – Light, open interior texture

• Crust – Glossy, chewy outer shell

• Flavor – Deep, fermented richness after baking

If your bagel sinks and stays sunk, it likely means the dough didn’t ferment long enough, or your hydration or water temperature is off.

Common Reasons Bagels Sink Instead of Float

1. Under-Fermented Dough
Not enough rest time = tight, heavy dough. No air pockets = no floating.

2. Low Hydration or Dense Dough
If your flour mix is too dry or your water ratio is off, gas can’t expand properly. Bagels stay dense and heavy.

3. Improper Boiling Water
Boiling water that lacks barley malt syrup or baking soda, or isn’t hot enough, won’t firm the crust. This affects float and finish.

How to Fix Bagels That Won’t Float

If your bagels sink, try these pro fixes:

Step 1: Extend the Fermentation

Give the dough more time. An overnight cold ferment (12+ hours) in the fridge develops flavor and texture. The dough should feel light, airy, and slightly puffy before boiling.

Step 2: Adjust Your Hydration

Dough should be firm—not dry. In dry climates (like Las Vegas), add a few extra grams of water per batch if needed. Soft, pliable dough floats better.

Step 3: Upgrade Your Boiling Water

Bring your water to a full rolling boil, not a simmer. Add 1–2 tablespoons of barley malt syrup or baking soda to help set the crust and encourage lift.

Quick Float & Shine Checklist

• Long fermentation (12–18 hours)

• Dough is soft and springy, not sticky

• Water at a rolling boil (not simmering)

• Add malt syrup or baking soda to water

• Handle gently after shaping

Bonus Tip: Use the Float Test

Before boiling the whole batch, test one shaped bagel in cold water. If it floats, it's ready. If it sinks, give the dough more time to rise.

The Abel’s Bagels Difference

At Abel’s Bagels in Las Vegas, we don’t cut corners. Every bagel starts with simple, clean ingredients—flour, water, salt, yeast—and goes through a 12–18 hour fermentation for that real-deal New York bite.

Hand-rolled. Cold-proofed. Boiled, not steamed.

That’s our promise.

Whether you're a fellow baker or just curious why our bagels taste so different, it all comes down to process—and purpose.

Taste the Tradition in Every Bagel

Our bagels are more than a menu item—they’re our foundation. Each one is made from scratch every morning and paired with fresh spreads, organic coffee, and wholesome toppings.

Come visit Abel’s Bagels in Southwest Las Vegas and try for yourself. Whether you’re from Summerlin, Henderson, or beyond, you’re always welcome here.

Rated 5 Stars by Las Vegas Bagel Lovers

We’ve been called the best bagel shop in Las Vegas—and we’re proud of it. Stop by for breakfast or lunch and experience why our handmade bagels have locals coming back again and again.

Ready to try the real thing? Order now or visit us in person at 7150 S Durango Dr. Suite 130, Las Vegas, NV 89113.