Hi Annette! There is not really a correct temperature for this step. Historical reasons aside, bagels are boiled to get glossy, shiny exteriors and also become wet enough on the outside there is minor amount of steam that is emitted when baking. This usually takes between 30-60 seconds for each side of the bagel. During this step, the baker is not trying to bake the interior, in fact the bagel shouldn't get above 140 degress F so that the yeast can still survive and rise the bagel in the oven. For these reasons, the internal temperature is not really of concern as long as the exterior has been boield sufficently. Happy baking!

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