How to store bagels so you never end up with a stale one again

• Always store bagels whole, not sliced, for maximum freshness and longevity.
• Store bagels in the freezer, never the refrigerator.
• Stale bagels can be delicious when baked for bagel chips.

We've all been there. You decide to treat yourself to a dozen fresh bagels, only for half of them to go stale or even moldy. As delicious as they are, the sad reality for many is that bagels are often never as good as the first day you bought them.

Bagels begin to go stale within just 6 to 12 hours. "The softness of a fresh bagel is only temporary until the moisture begins to separate from the starch, leaving behind a ridged, crystallized structure," says Warren Wilson, founder of Bagelista.

Luckily, with proper storage, you can make your bagels last as long as you need them to so they can have that same-day freshness whenever you need them, even if it's months from now.

Important: Always store bagels whole. "It's all about retaining moisture within the bagel, and slicing it creates more surface areas that quicken the evaporation process," Wilson says.

How to store bagels for 1 to 3 days

The freezer method, listed below, is your best bet for ultimate freshness. But, if you know you're going to eat your bagels within just a few days and don't want to go through the hassle of preparing them for the freezer, try using a paper bag to store whole bagels.

With paper bags, airflow is not entirely restricted, but the bagels have an enclosed chamber with a slightly elevated humidity than being exposed to open air.

Due to their unique structure, bagels need to be stored very carefully to preserve their quality. Try to avoid storing them out in the open left uncovered, and there is too much airflow and you'll have stale bagels within just a few hours.

"The goal is to prevent moisture loss but let enough out so it doesn't turn soft and lose the crispy crust," Wilson says. Keep in mind this is only for short-term bagel storage. Restricting airflow entirely will make your bagel soft and rubbery by retaining too much moisture, and mold will appear sooner.

Quick tip: Bagels get moldy when spores in the air land on the bread and use the residual moisture to propagate. If your bagels are preservative-free, this could happen within a day or two. Wilson suggests freezing bagels immediately unless you will enjoy them the same day.

How to store bagels for more than 3 days

Wilson says the best time to freeze a bagel is immediately after it has cooled from baking. "The sooner you can get them home and into your freezer, the tastier they will be later," he says.

The rule of thumb with fresh bagels is to immediately freeze whole bagels that you won't eat that day. By freezing them straight away, you'll retain as much moisture within the bagel as possible, resulting in a softer, chewier bagel when you defrost them.

Be mindful of where you place the bagels, however, as direct exposure to the cold air in your freezer could lead to freezer burn and a dried-out bagel. The more barriers between your bagel and the freezer, the better. "It's just like layering up to prevent frostbite on your hands or face," Wilson says.

For maximum longevity and freshness, Wilson suggests individually wrapping each bagel with plastic wrap, then placing all within a larger zip lock bag. It's important to keep the bagels whole instead of storing them sliced, where they'll dry out more.

Remove air within the bag, and find a nice spot away from the freezer door for storage. When bagels are properly stored, they can last indefinitely.

Quick tip: Avoid refrigerating bagels. "Refrigerated temperatures actually speed up moisture loss, while frozen temps stall the effect for a prolonged period," Wilson says.

What to do if your bagel has gone hard or stale

Wilson recommends microwaving a dry or stale bagel covered with a wet paper towel for about 30 seconds, then slicing and toasting it to bring it back to life. But, when a bagel is beyond its last leg, this doesn't always do the trick.

Instead, to avoid any waste, Wilson's favorite use for stale bagels is making bagel chips. "Slice the bagels very thin (1/4 of an inch max), give them a quick coating of olive oil and a dusting of salt. Bake at 350 degrees Fahrenheit until crispy and golden brown." This usually takes around 15 minutes. Bagel croutons work too. Just dice, coat, and toast.

Insider's takeaway

If you won't enjoy a freshly baked bagel the same day, put it in the freezer as soon as you can to best preserve its texture and flavor.

Avoid slicing bagels until you are ready to enjoy and never store bagels in the refrigerator. Wrap each bagel individually, then place them in a large plastic bag in the freezer. Store the bagels away from the freezer door to minimize the chance of freezer burn.

If you end up with a stale bagel, you can bring it back to life by microwaving with a wet paper towel or turning it into bagel chips.