Dunk your bagels

[rjmacs]

Onamuji wrote:
[quote=davester]
[quote=Onamuji]
Freezing makes bread go stale more quickly.

I wonder whether you're inadvertently doing the "dunk" from condensation. Water migrates out of bread and into the wrapping (assuming that it's wrapped) when bread is frozen. It can be reabsorbed if left to thaw for awhile in a tight wrapper. Otherwise, bread from the freezer will be very stale.

That's not true. refrigerating bread makes it go stale. Freezing in a moisture-proof wrapper does not.
Freezing precipitates water out of bread, but if you thaw it in that wrapper, the bread can suck much of the moisture back.

Do some Googling. You'll see that I'm right.
This is true for frost-free feezers that actually cycle slightly above freezing and back below regularly. A deep freezer actually doesn't pull the moisture out of bread when it freezes. It's the freeze-thaw cycle that ruins food.

[pdq]

Hm. We cut our fresh bagels first, then place the halves together, then freeze em. Then when we want em, we just stick the still-frozen half-bagels in the toaster and toast for slightly longer.

They turn out pretty well.

[NewtonMP2100]

......should I also teabag.....???