Whenever we get blessed with a trip to NYC, we always bring home a couple dozen bagels. I wrap them individually in plastic wrap and then put them in zipping bags. They toast up pretty well and are still far better than anything we get out here in CA. But the inside is less than stellar. Not really mushy but that's the only word that comes to mind.
Today we decided to treat ourselves to lox and bagels for lunch. I cut the bagels in half and put them cut-side up in a 300 degree oven for 10 minutes. After that, then I toasted them. We saw a marked improvement. Will probably go for 15 minutes the next time. Yeah, fresh from the baker is best but most of the world don't have that option.
For jfood's derision :) I used creme fraiche instead of cream cheese cause I had it in the fridge and we're leaving town tomorrow. I may have liked it even better than CC. So there :)