Bacon Recipe

Preheat and prepare

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easier cleanup. Place a wire rack on the sheet if you want extra-crispy bacon and to allow fat to drip; otherwise place bacon directly on the foil.

Arrange bacon

Lay the bacon slices in a single layer on the wire rack or foil. Do not overlap slices; they should be close but not touching much to allow even cooking.

Add water (optional)

Pour 1/4 cup water into the bottom of the rimmed baking sheet (not over the bacon). This helps render fat more slowly and yields tender, evenly cooked strips with less smoke.

Bake

Place the baking sheet on the center oven rack. Bake for 12–18 minutes depending on thickness and desired crispness: about 12–14 minutes for thinner bacon, 16–18 minutes for thick-cut. Rotate the pan once halfway through for even browning if your oven has hot spots.

Optional glaze/finish

If glazing, brush the top side of the bacon with maple syrup and sprinkle a light dusting of brown sugar and a crack of black pepper during the last 2 minutes of cooking. Return to oven just long enough for the glaze to set (about 1–2 minutes). Watch closely to avoid burning.

Drain and rest

Use tongs to transfer cooked bacon to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes; bacon will crisp further as it cools slightly.

Preheat skillet

Place a large cast-iron or heavy skillet over medium heat. If your bacon is very lean or you want an easier start, add 1 tsp olive oil to the pan; usually bacon releases enough fat so oil isn't necessary.

Arrange slices

Lay bacon slices in a single layer without overlapping. If your pan can't fit all slices, cook in batches to maintain even contact.

Cook gently

Let bacon cook, undisturbed for 3–5 minutes until the underside is browned. Flip with tongs and continue cooking 2–4 minutes. Adjust heat as needed: lower if splattering or browning too quickly, raise slightly if not rendering fat. Total time per batch will be ~6–10 minutes depending on thickness.

Optional glaze

During the final minute of cooking, brush maple syrup on the top side and sprinkle brown sugar and black pepper. Flip once to set glaze briefly, then remove.

Drain and rest

Transfer bacon to paper towels to drain. Let rest 1–2 minutes to crisp up before serving.

Deglaze pan (optional)

When finished, carefully pour off most fat into a heatproof container for storage or compost disposal. To make a quick pan sauce, add a splash (1–2 tbsp water) and scrape up brown bits, then simmer briefly to concentrate flavor, using as a drizzle.

Serve bacon hot alongside eggs, in sandwiches, crumbled over salads, or use as a garnish. Store cooled leftover bacon in an airtight container in the refrigerator for up to 4–5 days. Reheat in a 350°F (175°C) oven for 5–8 minutes or in a skillet for 1–2 minutes per side until warmed and crisp.