Sweet. What’s not to like? This recipe is clutch for a brunch party because the bacon can be cooked most of the way, held on baking sheets, then glazed and reheated right before everyone sits down.
- 2½ lb. bacon slices (about 40)
- 1 Tbsp. low-sodium soy sauce or tamari
Arrange racks in upper and lower thirds of oven; preheat to 400°. Arrange bacon in a single layer on 2 foil-lined rimmed baking sheets (it’s okay if strips overlap slightly; they’ll shrink as they cook). Bake, rotating pans back to front and top to bottom halfway through, until bacon is browned but not quite crisp, 16–18 minutes. Let cool 5 minutes. (You can also let cooked bacon rest on pans at room temperature up to 2 hours.)
Whisk maple syrup, soy sauce, and Sriracha in a small bowl to combine. Using tongs, turn bacon on pans. Using a pastry brush, brush bacon on one side with glaze. Return to oven and bake, rotating pans back to front and top to bottom halfway through, until bacon is crisp, 10–15 minutes (time will vary depending on your preferred level of crispiness).