I Bake, Therefore I Freeze

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:

CommentsLeave a comment

  1. says

    I don’t make bagels very often, but used a similar approach for croissants and it works like a charm. Pretty much like freshly baked from the oven

    Have a nice Memorial weekend, Susan!

  2. says

    It also works as well to freeze unbaked bagels and then bake as needed. Maybe six of one, half dozen of another but if you’re freezing a lot of baked product, why not instead freeze the dough?

  3. says

    I don’t make bagels very often because I can’t freeze them. French freezer is too small and what space there is is packed with I don’t know what – frozen berries and vegetables, pizzas for when my sons are home alone. I love bagels and wished I could always have some on hand. Great tips…. that hopefully I will be able to use one day.

  4. says

    Bill, when bread loaves are retarded (slowly fermented at cool temperatures) before baking, blistered crust forms as a result of the gluten beginning to break down. I assume the blisters are forming on your bagels for the same reason.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>