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Jul 7, 2009 08:06 AM

Homemade Bagels-best point for freezing?

Using the Peter Reinhart recipe as done on smittenkitchen
I was wondering if there is a good point at which to freeze these prior to baking:
Immediately after shaping?
After retarding the shaped bagels overnight in the fridge?
After boiling, but before baking?

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  1. I always bake and then freeze. I haven't had much luck with freezing dough.
    If you freeze then soon after they have totally cooled and don't hold for too long after you thaw, they are quite fresh when you eat them.

    1 Reply
    1. re: Stuffed Monkey

      I agree. I did this with the same recipe and they thawed so nicely.