I bake a lot of bagels. I freeze a lot of bagels. It took me a while to get the freezing routine right, to avoid 1) freezer burn; 2) undue time spent wrapping and thawing; and 3) throwing away a lot of plastic wrap. Here’s what I’ve come up with:
- Make sure the bagels are completely cool before preparing for freezing. Freezing while warm guarantees ice crystals. Letting them sit for a few hours even after they are cool makes them slice more cleanly.
- Slice the bagels. A bagel guillotine saves time and emergency room visits.
- Place each bagel in a zip-top sandwich bag. Try to squeeze air out as you close the bag, but don’t be fanatical about it. These bags can be reused for the next batch, and the next …
- Place the bagged bagels in a larger zip-top plastic bag. This does not have to be a heavy “freezer bag,” since you have the additional protection of the small bags. Of course, these bags can also be used multiple times.
- Our bagels are usually eaten within a week, but they will keep in the freezer for several months.
- It is not necessary to thaw the bagel before popping it in the toaster or toaster oven; just toast for a little longer.
- Don’t forget to save and reuse your plastic bags!
In case you have a lot of plastic bags sitting around with nothing to do, may I suggest: