I made bagels recently using the following article on Food52:
They turned out so great! Perfect, crisp outside with a chewy center. The only problem was that the leftover bagels that I left out/put in tupperware got soft and somewhat wilt-y after a while. I'm thinking it was excess steam in the bagels and that they should be cooked longer? Did I just store them the wrong way? How do typical artisan loafs of crusty bread stay so crusty for so long??
Thanks for the help!
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