There's nothing quite as disappointing as finding your once perfectly soft, crisp and chewy bagel turned stale. As with all baked goods, bagels, unfortunately, have a limited lifespan – they can last from 48 hours to three months, largely dependant on storage methods. Yet, fret not because we've got an effective technique that can breathe new life into those beloved carb rings. We'll give you a detailed guide on how to give your stale bagels a second chance.

The magic trick to resuscitating a dried-out bagel is surprisingly simple. Soak the bagel in a bowl filled with warm water, then take that bagel, still damp, and loosely encase it in aluminum foil. Pop it into a preheated oven at 350°F, either a toaster oven or a standard one will do. Tip though, remember to never place a wet bagel directly in your regular toaster – it's a surefire way to wreak havoc and possibly cause a fire. After five minutes in the oven, safely unwrap your bagel, slice, and slather it with your favorite topping.

So why does this method work? It essentially simulates the conditions under which fresh bagels are traditionally made. By soaking them in warm water, you are reintroducing moisture to the bread, rehydrating it from the outside in. The aluminum foil acts as a protective layer to prevent the crust from drying out in the oven. As your bagel heats, the trapped moisture transforms into steam, which fluffs up the inner parts of your bagel, restoring its chewiness.

If you're a fan of a lightly charred finish, you're in luck. Once the bagel is reheated in the oven and dried, slice it in half and place it in the toaster. Toast it to your desired crispness, add your spread or sandwich ingredients, and enjoy your revitalized bagel.

An appetizing piece of news for bread enthusiasts: This bagel revival trick isn’t solely for bagels. It applies too, to baguettes and other types of bread nearing their shelf-life.

Storing your bagels effectively is also key. If you aim to consume them within a short timespan, place them in a paper bag at room temperature, never in the fridge. This method allows air to flow, deterring starch molecules in the bagel from crystallizing under fridge temperatures.

As for freezing, ensure to wrap each bagel tightly in a plastic wrap before putting them into a ziplock or zippered bag for up to three months. When ready to enjoy them, defrost overnight in the fridge, then reapply the soaking-and-baking method to bring them back to their original chewy glory.