Bagel Care

No preservatives, no shortcuts. Here’s how to keep that chew.

Storing Them

Day 1

Fresh is the best. Eat them the day you pick them up and you’re getting them exactly how we intended.

Next Day or Two

A paper bag or a bread box on the counter. Skip the fridge; it stales a bagel faster than the counter does.

Longer Than That

Into a freezer-safe Ziploc, either whole or pre-sliced. Whole is what we’d tell you to do, but sliced is there if you want them toaster-ready.

Bringing Them Back

Whole (Our Way)

Freezing and reheating whole keeps the moisture locked in, so it comes out closest to the day it was baked.

  1. Give the bagel a quick rinse under running water: a couple seconds, not a soak. Straight from frozen is fine.
  2. Into a 350°F oven or toaster oven.
  3. 6–8 minutes, until the crust firms back up.
  4. Slice it then, not before.

Pre-Sliced (The Shortcut)

Halves go straight from the freezer into the toaster. Toast until they’re browned how you like them. Faster, but you give up a little of that fresh-baked texture.

Why the water?

That bit of moisture turns to steam in the oven, softening the crumb while the crust crisps. It’s the difference between a reheated bagel and one that tastes like it just came out.

← Back
Hard to get. Harder to forget.
City Boy Bagels · Lehi, UT · cityboybagels.com