Why it's a good idea to par-bake bagels before freezing them
Matt Pomerantz, founder of Zucker's Bagels & Smoked Fish in New York, uses pre-cooked bagels to ship fresh bagels all over the United States.
“We hand-roll, kettle-boil and partially-bake our bagels, then freeze them immediately for freshness. You keep them in your freezer and bake them up as needed, one at a time or the entire package.”
Nothing beats a freshly baked, warm bagel—its flavor, texture, and aroma. Storing pre-baked bagels in the freezer makes it hard to recapture that experience. Matt Pomerantz offers a solution: par-baking, the method his shops use to ensure bagels arrive fresh to your door.
“The wonderful thing about par-baked bagels is that you can enjoy the experience of a freshly made New York bagel in the comfort of your own home,” said Pomerantz. “We prepare our bagels by hand, boil them in simmering water, and partially bake them, then immediately freeze them to preserve their freshness. You can store them in the freezer and bake them whenever you need them, one by one or the whole package.”
Although Pomerantz uses it at Zucker's, the method is also practical at home. Partial baking involves baking the bagel only partially before freezing it. The technique works equally well for other baked goods, such as pie crusts, pizzas, or other breads. Prepare your favorite recipe, and when the bagel is baked enough to form a solid base, remove it from the oven, let it cool, and freeze it. This way, you can bake it to perfection anytime, without it becoming stale or dry.
To freeze par-baked bagels properly, they should be completely cooled before storing. If storing several in the same container, it's best to freeze them quickly or separate them with parchment paper to prevent them from sticking together. Regarding packaging, Pomerantz suggests bags: "We freeze our bagels in a sturdy, resealable plastic bag; that's how we ship them, so people can enjoy fresh bagels and freeze any they don't use," she explained.
Another option is vacuum-sealed bags, which extend the shelf life of bagels and reduce the risk of freezer burn. In that case, it's best to spread them out in a single layer and freeze them first to prevent them from becoming misshapen.
To eat them, pre-baked bagels can be baked straight from the freezer in a preheated oven. Pomerantz recommends baking Zucker's bagels for 10 to 14 minutes, though the time for homemade bagels may vary depending on the initial baking time and temperature. Keep an eye on them to ensure they are chewy and ready for toppings or fillings.
