How To Fix Bagels That Won't Float During Boiling
If your bagels drop straight to the bottom when they hit boiling water, there’s probably a reason. This step isn’t just tradition. It plays a big role in how your bagels look, taste, and feel. Floating is a sign that your dough has fermented correctly, and it sets the stage for that golden finish and signature bite everyone loves. Even a small misstep can take things off track.
Bagels that won’t float are usually a clue that something’s off in the prep—maybe not enough time to rise or the water isn’t right. Good news is, the fix is usually simple. With a few small changes, you can turn sunken bagels into bakery-worthy ones. Whether you’re testing your own recipe or just want to know more about what sets a good bagel apart, it all starts here.
Why Bagels Should Float When Boiled
That quick float after dropping dough into boiling water isn’t just satisfying to watch—it means the fermentation worked. The dough has built up enough gas inside to become light and airy, which helps it rise instantly when submerged.
This affects more than just the boiling moment. It impacts three major things:
- The crumb: A bagel that floats usually has a lighter, more open interior.
- The crust: Boiling starts the cooking process and forms the shiny, chewy exterior.
- The flavor: Floating after proper fermentation can give richer, deeper taste once baked.
If your dough doesn’t rise during proofing, gas won’t build up inside. No air means no floating. You’ll end up with something more dense in the middle and flat in texture. And if you skip or rush fermentation, even if the shaping looks perfect, it won’t behave properly in the water.
Boiling at the right time is just as important. The dough needs to be fully developed before it gets that hot-water treatment. Start too soon and you rush the process. Wait for the dough to rest, rise, and get bouncy before it goes in the pot.
Common Reasons Bagels Don’t Float
You’re aiming for beautiful floaters in the pot, but instead, they sink and stay down. Here’s where it may be going off-track:
1. Under-Fermented Dough
When the dough hasn’t had enough rest or proofing time, it lacks internal air pockets. Without trapped gas, the dough stays tight and heavy, making it impossible to float.
2. Too Dense or Too Dry
If the water content in your dough is too low or your flour blend is too heavy, your bagel will feel stiff or overly firm. This makes it harder for gas to expand during proofing and results in a dough that’s too dense to rise naturally in boiling water.
3. Skipping Key Boiling Ingredients
Sometimes it's not the dough—it’s the water you’re dropping it into. Without ingredients like barley malt syrup or baking soda, the water may not trigger the crust development properly. If the temperature isn’t high enough, the bagel won’t firm up as it should and may stay sunken. Always bring your water to a rolling boil for the best effect.
Whatever the issue, it’s usually easy to spot once you know what to look for. The good news is, you don’t have to start over when things go wrong. There are reliable ways to make small changes that make a big difference.
Simple Fixes for Bagel Dough That Won’t Float
If your bagels won’t float, don’t stress. A few tweaks can put you back on track fast.
Start with your fermentation. If your dough feels tight, hasn’t doubled in size, or feels heavy in your hands, it may need more rest time. Giving it a full overnight rest in the fridge works wonders. That slow, cold rise helps develop both strength and structure, creating the lift it needs.
Next, check your hydration. Bagel dough should be firm but never dry or cracking. In dry climates or hot kitchens—like Las Vegas in summertime—you might need to add just a touch more water to avoid a stiff mix. If your dough pulls easily and shapes well, you’re on the right track.
Finally, make sure your boiling water has what it needs. Adding malt syrup or baking soda gives your bagels their shiny, golden shell and helps set the crust during boiling. Don’t just heat the water—make sure it's boiling steadily before dropping in the dough. A slow simmer won’t cut it.
Here’s a quick summary you can follow each time:
Quick Shine Checklist:
- Long fermentation (12+ hours preferred)
- Dough feels soft but not sticky
- Water at a full, rolling boil
- Use barley malt or baking soda in the water
- Minimal handling after shaping
Being patient, adjusting to the season, and resisting the urge to rush the process are all helpful steps. Bagels reward consistency and intention. Even seasoned bakers have off days, so small changes can go a long way in improving results.
The Abel’s Bagels Difference
Making bagels the old-fashioned way is a commitment, but that’s what sets Abel’s Bagels apart in Las Vegas. Founded by a New Yorker passionate about bringing the real deal to the West Coast, we focus on tradition, not shortcuts. Every batch begins with a purpose-driven process using clean, natural ingredients and more than 12 hours of slow fermentation.
Our short ingredient list is intentional—and built on care. It’s not just flour, water, yeast, and salt. Each part of the mix brings depth, flavor, and structure. The dough is hand-formed, allowed to fully mature, then boiled with attention and baked until just right. We don’t rush it, and that’s what brings out the well-known flavor, chewy bite, and glossy shine.
Every part of what we do reflects a deeper value. Abel’s Bagels is built on a faith-based, wholesome vibe that shapes how we treat our team, our guests, and the process itself. If you’ve walked through our doors, you’ve probably felt the difference. From the early morning prep to the warmth you receive at the counter, it’s all part of the rhythm.
Experience Perfect Bagels at Abel’s
There’s something special about biting into a bagel that’s been made from scratch, by hand, with attention to every step. At Abel’s Bagels, that’s what we serve daily. From our bagels to our spreads to our freshly prepared deli items, what you’re tasting is built on patience and pride. We’re not here to rush out flashy trends. We’re here to make bagels the way they were always meant to be.
Available fresh every morning in Las Vegas, our menu is stacked with options for every mood. Whether you’re on your way to work, meeting up with friends, or craving a bite of home, we’ve got the perfect bagel for you.
Why Las Vegas Bagel Lovers Keep Coming Back
Tradition matters, and taste proves it. Our bagels don’t happen by chance. They're built from hours of fermentation, careful shaping, and time-tested techniques that honor old-world methods. What you get is crisp on the outside, soft inside, and full of flavor.
So whether you’re coming from Summerlin, Henderson, or somewhere right down the block, we invite you to visit, sit down, and taste the Abel’s Bagels difference for yourself. Rated 5 stars by happy locals and visitors alike, we’re proud to be part of the Las Vegas food scene—one boiled and baked bagel at a time.
Discover the richness of authentic flavors at Abel’s Bagels, where tradition meets taste. If you're exploring top-rated bagel restaurants to satisfy your cravings, dive into a world of handmade, long-fermented dough and wholesome ingredients. Check out our full menu to see what makes our bagels a local favorite. Rated 5 stars by hundreds of satisfied customers, we're more than a bakery—we're part of your Las Vegas experience.
