A fresh bagel often emerges from the oven soft and chewy, hardening up only when toasted or allowed to sit for a day or two. Day old bagels often harden through a process called staling. The process of staling is a combination of dehydration and a firming up of the glucose in the bread itself.
Water and Microwave
Heat and water are the two main ingredients that must be returned to your bagel to re-gelatinize the starch granules found in the bagel itself. With a microwave, simply brush water onto all sides of your bagel before placing it in the microwave. Heat on high for no more than 20 seconds, allowing the bagel to warm up without getting too hot.
Steamer
A steamer utilizes heat and water to help freshen up your bagel that has gone stale and hardened up. If you don't have an electric steamer, simply place a large pot on the top of a stove with a small amount of water in the base. Place a strainer in the pot, dropping your bagels in after the water has boiled. Reduce the heat to low and allow the bagels to sit for several minutes, opening up the top and poking them until they're soft enough to eat.
Foil and Oven
If you don't have access to a stove top or microwave, you can use an oven to help restore suppleness to your bagel. Brush water onto all sides of the bagel before wrapping it tightly in tin foil. Preheat the oven to 350 degrees F, then place the wrapped bagel directly in the oven. Allow it to sit for five to 10 minutes, depending on how hot and soft you want your bagel to be.
Caution
While reinvigorating your bagels can help make them edible, you shouldn't attempt to eat bagels that are moldy. Eating mold can result in food poisoning or severe allergic reactions. If you notice discoloration on your bagels that's either white or green and fuzzy, throw your bagels out without attempting to make them soft or eating around the mold.
Member Comments