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Homemade Bagels-best point for freezing?

serenarobin Jul 7, 2009 08:06 AM

Using the Peter Reinhart recipe as done on smittenkitchen http://smittenkitchen.com/2007/09/bro...
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?

  1. s
    Stuffed Monkey Jul 8, 2009 10:48 AM

    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
      j
      jayaymeye Jul 8, 2009 06:28 PM

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

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