Whether you schmear them with cream cheese, cover them in the best toppings, or use them to bookend a hearty breakfast sandwich, bagels are a classic American breakfast provision. Popular as they are, most foodies have no trouble finding bagels at their local supermarket. But like all great foodstuffs, bagels don’t last forever.
When stored in the refrigerator, store-bought bagels are safe to consume for up to two weeks. However, while refrigerating bagels extends their shelf life beyond the three days they last at room temperature, there’s a catch. Because their starch molecules recrystallize at cooler temperatures, refrigerating bagels can turn them stale. If you don’t intend to consume your bagels within three days, freezing them is the best storage method. We know what you’re thinking — if you shouldn’t keep them in the fridge, why does the freezer get the green light? Isn’t the freezer much colder? Although it sounds counterintuitive, freezing effectively halts the chemical process that causes bagels to stale, preserving their moisture and freshness for several months.
Recognizing signs of spoilage
Store-bought bagels will quickly go stale in the fridge, but that doesn’t necessarily mean they pose a health threat. Still, although most bagel guidelines are based more on quality than food safety, they are still susceptible to bacterial development. Recognizing signs of spoilage is essential for preventing foodborne illness.
Bagels should be firm and golden with a fresh, doughy, and delicately sweet scent. The presence of mold, extreme discoloration, or any other visible organic growth is an instant giveaway that your store-bought bagels are no longer safe to consume. Similarly, sour, unsavory, or yeasty smells are indicators that your bagels need replacing.
To maintain the quality of your bagels, store them one of two ways: in a paper bag in the pantry or individually wrapped in the freezer. Avoid storing bagels in refrigerators to preserve their moisture and keep an eye out for signs of spoilage to avoid illness.
