Housemade Maple Glazed Bacon Recipe

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet; if you don't have a rack, use the foil-lined sheet and plan to glaze earlier to avoid sticking.

Arrange bacon

Lay bacon slices in a single layer across the wire rack so air circulates and fat drains. Slightly overlap only if necessary, but keep most slices separate to allow even browning.

Mix the glaze

In a small saucepan or microwave-safe bowl, combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, and freshly ground black pepper. Add crushed red pepper flakes if using. Warm gently over low heat on the stovetop, stirring until sugar dissolves and mixture is glossy, about 2–3 minutes. If the glaze is too thick, stir in up to 2 tablespoons of water to reach a pourable but sticky consistency. Remove from heat and let cool for 1–2 minutes.

Initial bake

Place the baking sheet with the rack onto the middle oven rack and bake for 12 minutes. This renders some fat and begins crisping the bacon without burning the glaze later.

First glaze application

Remove the baking sheet from the oven. Using a pastry brush or spoon, brush a thin, even layer of the maple glaze over the top of each bacon slice. Return bacon to the oven and bake for an additional 6–8 minutes, watching closely to prevent burning—the sugars caramelize quickly.

Second glaze and final bake

Carefully take the bacon out again. Brush a second, slightly heavier coat of glaze on each slice. For thicker, stickier coating, you can spoon a small amount of glaze that pools on the rack and press the bacon lightly into it. Return to oven and bake 3–6 minutes more, until glaze is bubbly and bacon reaches desired crispness (total bake time will vary between 20–26 minutes depending on thickness and oven).

Rest and finish

Remove the bacon from oven and immediately transfer slices to a sheet of parchment or a cooling rack lined with parchment to cool and set. Sprinkle with a light pinch of kosher salt if desired to balance sweetness. Let sit 2–3 minutes so glaze firms up but bacon remains slightly pliable.

Serve or store

Serve warm as a side, on sandwiches, or chopped into salads. To store, let bacon cool completely, then refrigerate in an airtight container for up to 5 days. Reheat in a 350°F (175°C) oven for 5–8 minutes to re-crisp, or microwave briefly for softer texture.