A bagel is denser than bread. It has been boiled before baking, which creates a chewy, closed crumb that resists toasting. You need more heat and more time than you think. Our recommendation: shade 5 or 6, face-down in the slot.

The outside should be crisp enough to resist the butter for two seconds. Then it should give.

Sourdough’s open crumb structure means it transfers heat differently from enriched breads. The air pockets slow the surface browning slightly but allow the interior to warm more evenly. Set your dial one step lower than you would for a sandwich loaf.

The crust should sound hollow when you tap it. That is the sound of a good toast.