(I apologize if this is an overworked topic; i didn't take time for a search.)
IIRC, years ago i read about 'fork spitting' a bagel to create a rough surface for spreading . I use a 19th c. long narrow- pronged eating fork to poke through a bagel half (crescent) in a line, wiggling the fork back and forth to connect the sets of holes, then pulling apart the two bagel halves.Depending upon how old they are, I may toast hem lightly to bring back the crunch of the exterior.
What do you do? (p.s. i do NOT want another appliance in my kitchen!)
As it is, I freeze my bagels as soon as I can, after purchase, keeping out 1 or 2, in their brown paper bag, for eating that day.
If I want to store one for the next day, how should i store it?