Learn how to reheat frozen bagels to perfection with simple methods for a fresh, chewy texture. Plus, try our easy homemade bagel recipe to enjoy fresh bagels anytime!

Bagels are a beloved breakfast staple, offering the perfect combination of chewy texture and satisfying flavor. Whether you enjoy them plain, with cream cheese, or piled high with toppings, bagels are versatile and delicious.

One of the best things about bagels is their ability to be frozen and reheated, making them an excellent option for meal prep or stocking up on homemade goodness. Freezing bagels allows you to enjoy fresh-tasting bagels any time without having to bake a new batch every day.

In this post, we’ll walk you through the best methods for reheating frozen bagels, so they taste just as good as the day they were baked. Plus, we’ll share an easy bagel recipe that you can make at home, so you can enjoy fresh, homemade bagels whenever you want!

Why Freeze Bagels?

Freezing bagels is a great option for meal prep, especially if you’re a busy mom with lots of mouths to feed. Anytime I can prep ahead for breakfast, our mornings seem to run a bit more smoothly. As a homeschooling family, we don’t necessarily have to get up early and be out the door but it’s nice to wake up to a homemade breakfast that’s already been prepared.

My kids (and husband) love bagels and while they’re not overly complicated to make, but they do take a little prep time which is why I like to whip up a double batch and freeze some for later. The great thing about freezing bagels is that when they are reheated properly, they maintain their freshness and texture.

A cozy breakfast setting featuring a cream cheese bagel with a cup of coffee, perfect for a relaxing morning.

Storing and Freezing Homemade Bagels

Before we dive into the best ways to reheat frozen bagels, it’s important to know the proper way to freeze them to maintain their freshness.

When freezing homemade bagels, it’s best to freeze them whole rather than sliced. Freezing the bagels whole helps preserve their texture, ensuring that once they’re reheated, they’ll retain that perfect chewy interior and crisp exterior.

After your homemade bagels have cooled completely, simply place the whole bagel in a freezer bag or airtight container. Make sure to remove as much air as possible to prevent freezer burn. Frozen bagels can stay fresh for up to 3 months, allowing you to enjoy a homemade bagel whenever you crave one!

How to Reheat Frozen Bagels

There’s nothing better than the smell of warm bagels, but sometimes life gets busy, and it’s easier to freeze a batch for later. Freezing bagels is a convenient way to always have them on hand for breakfast or a quick snack. However, reheating them properly is key to getting that perfect chewy texture and crispy exterior.

In the following sections, we’ll explore a few different ways to reheat your frozen bagels so they taste as fresh as the day they were baked.

Method 1: Toaster Oven
I believe this is the best way to reheat leftover bagels! This method does not toast the bagel but simply reheats it so that it’s completely reheated and tastes like a fresh bagel.

Take your frozen bagel out of the freezer.
Rinse thoroughly with water.
Place it in a toaster oven and set the temperature to 170° for 8-9 minutes.

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Method 2: Toaster
You can use this method to toast your bagel after reheating it using the method above.

Slice the bagel.
Place it in the toaster and use the bagel setting if it’s an option. If not, just use a low setting and monitor it so that it doesn’t burn.

Method 3: Oven
This method is an alternative to using a toaster oven for reheating.

Remove the bagel from the freezer and thaw it at room temperature for 20-30 minutes.
Then run it under water and slice it.
Place it on a baking sheet and bake it at 350° for 8-10 minutes.

Easy Bagel Recipe

This recipe is for overnight bagels made with a sourdough starter. If you do not have a sourdough starter, you can make one of your own by using these simple directions.

Make the Leaven:

1 cup all-purpose flour
1 cup water
2 tablespoons starter

Stir together in a glass jar, cover, and leave at room temperature until it has doubled.

For the Dough:

1 ½ cups leaven (fed starter that has doubled and bubbled)
2 ¾ cups water
8 cups all-purpose flour
1 tbsp salt

Add water, leaven, and flour to a large bowl. Combine until a shaggy dough forms. Let it rest for 20 minutes.
Add the salt and incorporate with your hands. Let it rest for 15 minutes.
Perform a series of 6 stretch and folds. The first 3 sets should be 15 minutes apart and the last 3 should be about 30 minutes apart.
Cover with plastic wrap and let the dough ferment for 2 hours at room temperature.
Place the covered dough in the refrigerator overnight or for 8-12 hours.
The next day, remove the dough and let it rest at room temperature for about an hour. Then divide it into 18 sections.
Shape your bagels and place them on a parchment-lined baking sheet. Let the dough rest for an hour at room temperature.
Prepare a large pot of boiling water and add 2 tablespoons of baking soda to the water.
Drop 3-4 bagels into the pot and boil for 1 minute on each side. Remove with a slotted spoon and let them drip. I like to place mine on a wire rack with a sheet pan underneath to catch the excess water.
Dip your bagels in your favorite toppings and bake on a parchment-lined baking sheet at 425° for 25 minutes.

Enjoy your fresh bagels and follow the steps above for freezing and reheating!

This recipe can also be used to make Overnight Sourdough Bread! Get the full recipe here.

Easy Overnight Bagels

Made with your sourdough starter, this recipe uses the magic of slow fermentation to develop rich, tangy flavor and a chewy, golden crust.

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Prep Time 25

Cook Time 35

Overnight Fermentation 12

Serving Size 18

Ingredients

For the Leaven
1 cup all-purpose flour
1 cup water
2 tablespoons starter
For the Dough
1 ½ cups leaven fed starter that has doubled and bubbled
2 ¾ cups water
8 cups all-purpose flour
1 tbsp salt
Toppings optional

Instructions

Make the Leaven:

Stir together in a glass jar, cover, and leave at room temperature until it has doubled.

For the Bagels:

Add water, leaven, and flour to a large bowl. Combine until a shaggy dough forms. Let it rest for 20 minutes.
Add the salt and incorporate with your hands. Let it rest for 15 minutes.
Perform a series of 6 stretch and folds. The first 3 sets should be 15 minutes apart and the last 3 should be about 30 minutes apart.
Cover with plastic wrap and let the dough ferment for 2 hours at room temperature.
Place the covered dough in the refrigerator overnight or for 8-12 hours.
The next day, remove the dough and let it rest at room temperature for about an hour. Then divide it into 18 sections.
Shape your bagels and place them on a parchment-lined baking sheet. Let the dough rest for an hour at room temperature.
Prepare a large pot of boiling water and add 2 tablespoons of baking soda to the water.
Drop 3-4 bagels into the pot and boil for 1 minute on each side. Remove with a slotted spoon and let them drip. I like to place mine on a wire rack with a sheet pan underneath to catch the excess water.
Dip your bagels in your favorite toppings and bake on a parchment-lined baking sheet at 425° for 25 minutes.