The ultimate guide to keeping your sourdough loaves & bagels fresh
Ever wondered if sourdough loaves and bagels need different storage tricks?
They do! While both can be frozen and refreshed in the oven, subtle differences in texture and shelf life mean each has its own best practices. Here’s how to keep your sourdough tasting fresh, whether it’s a loaf or bagels.
Sourdough storage at a glance
| Feature | Sourdough Loaf | Sourdough Bagels | Notes |
| Short-term storage (1–2 days) | At room temperature in a paper bag or, even better, a linen loaf bag to keep the crust perfectly crisp | Airtight container or paper bag inside a plastic bag; keep chewy, crust less important | Loaves hold up a little longer at room temp |
| Refreshing / regenerating | Oven bake to restore crust; slices can be toasted | Oven bake or light steaming to restore chewiness; best sliced and toasted | Oven brings back freshness for both |
| Texture goal | Crusty exterior, soft crumb | Chewy, moist interior; crust less critical | Different priorities in texture |
| How quickly it goes stale | Unsliced (kept in original packaging or a linen loaf bag): 5-7 days Sliced (kept in original packaging): 3-5 days | 2-3 days in original packaging. Best to eat fresh or freeze. | Whole loaves stay fresh longer than sliced bread and bagels |
| Medium-term storage (3–5 days) | Room temp works well; loaf stays edible | Bagels tend to dry out and lose chewiness | Linen loaf bag for loaf, freeze for bagels |
| Freezing (3–5+ days) | Excellent for long-term freshness | Best for preserving chewiness; preferred over fridge | Freeze whole or sliced; thaw and refresh in oven |
| Refrigeration | Strongly discouraged; speeds staling | Same; crust hardens, crumb dries | Avoid if possible |
Key similarities
- Freezing works well for both: Wrap tightly in plastic/foil and place in a freezer bag.
- Refreshing in the oven: Bake at ~180°C / 350°F for a few minutes—revives crust on loaves and chewiness in bagels.
- Avoid long-term room temp storage: Both start losing freshness after several days, though loaves hold up slightly better.
If your bread goes stale, no worries!
We’ve got plenty of delicious ways to put it to good use. From homemade croutons and breadcrumbs and Italian salads to crunchy bagel chips, your leftover sourdough will never go to waste.
A quick note about mould
If your sourdough has gone mouldy, it’s usually best to toss it. That said, if there’s only a small spot of mould on a loaf, you can carefully cut it away – just make sure to remove a generous margin around the affected area. Safety first!
The final crumb
Crusty loaf or chewy bagels, a little storage know-how goes a long way. Freeze to extend life, refresh in the oven to revive texture, and keep room temperature storage short. Follow these tips, and you’ll enjoy sourdough at its best, bite after bite!
