Can you toast bagels in the oven

To toast a bagel in the oven, you need to preheat the oven to Fahrenheit. You can also preheat the oven at Fahrenheit for slow roasting. In this, you need to provide minutes for bagels to be toasted.

In the oven, there are 2 ways to quickly toast the bagels in the oven. The details of these two ways are given below:. If you need to toast the bagels as fast as possible, then broiling them in the oven will serve as the best option. For this, you need to follow these steps:. To have evenly brown toasted bagels, the convenient but not quick way is to slowly roast them in the oven.

Toasting the bagels this way will not force you to keep a regular check on the bagels to avoid them from burning. So you can go away from the oven to accomplish some other tasks while your bagels are being toasted. For this, follow these steps:. For oven toasters without a bagel function, these are some tips: Step 1 - Use the broil function in your oven toaster. The broil function uses the upper heating element of your oven toaster, which replicates a 'bagel' function.

Step 2 - Position the rack in the middle of the toaster oven. Step 3 - Cut your bagel and put it on the rack with the insides facing up. Step 4 - Put your toaster oven to broil for 2 to 4 minutes. Step 5 - The resulting bagel will be crisp on the inside with a chewy bottom. Step 6 - If you want a crisp bottom for your bagel, just position it upwards when you broil it in your oven toaster. As with the other method, you can preset your oven to degrees.

In addition, you will need to make sure that you watch your oven carefully throughout this process so as to prevent your bagel burning. Take your bagel and place it on the middle rack in your oven. Now comes the big change from that aforementioned oven method. While that method was all about toasting your bagel as quickly as possible, and thoroughly toasting it within a couple minutes, this focuses on a longer cooking time. This both more closely approximates slower toasters and also relieves you from having to watch your oven constantly so you can remove them a mere minute or more after beginning the process.

If you are looking for a good way to get an even golden brown toasted bagel that is convenient not in terms of quickness but allowing you to do other things in the meantime, this may be a good option. Another good thing about this method is that with more time comes greater control over the cooking process. This way, if you like your bagel lightly toasted, you have more time to take it out before it becomes too hard.

Anyway, back to our oven. Ah, camping, adventure in the Great Outdoors! Needless to say, this is the most DIY option on our list. Nevertheless, its innovative spirit is part of what makes this option so fun. Selecting the right site is essential. This will, of course, soften up the crust, but we'll deal with that later. Staling is the retrogradation of gelatinized starch into a rigid crystalline structure.

In other words, when bread is fresh, its starch is fluid. It moves around as you prod and stretch and tear at the bagel or the loaf. But as bread rests, those starch molecules eventually align themselves into a more rigid form, making the bread firm and tough, even if it hasn't lost any moisture at all. Minor staling can be reversed by applying a bit of heat and getting those starch molecules fluid again. At first, I tried running my experiments with a dozen or so bagels from Beauty's, a Montreal-style shop in Oakland that makes some of the finest bagels in the country.

However, I quickly discovered that Montreal-style bagels, with their thinner figure and denser crumb, are not representative of the standard bagel, and that for a true test, I'd need to get my hands on some honest-to-goodness New York bagels. That, or maybe I just needed an excuse to have some good New York bagels overnighted to me.

For the next couple of days, I reheated those bagels, as well as the bagels from Beauty's, using a half dozen different methods, ranging from the microwave to the toaster to the broiler to the oven to a skillet. Here are the most effective methods. Storing your bagel properly is the first step toward ensuring that it'll reheat.

I generally leave most hearty breads in a paper bag or a bread box at room temperature, as the refrigerator can actually hasten staling. A bagel, on the other hand, I actually prefer to keep in the fridge, because we'll be taking steps to fix staling issues down the line. I store my bagels in a sealed zipper-lock bag in the refrigerator.

For longer-term storage, the freezer is your friend. Wrap individual bagels tightly in aluminum foil it's more airtight than plastic wrap and freeze them for up to a month or so. Any longer, and you'll run the risk of freezer burn.

Let frozen bagels defrost in their foil packages, at room temperature, for a few hours before toasting. The Method: Easy.