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On Sun, 7 Jan 1996 22:00:00 -0500 Karyn S. Friedman said:
 
>A word of caution - the bagels I recommended yesterday turned into ROCKS
>today.  Make only as many as you are planning to eat, or perhaps freeze some
>of the dough.
 
Any bread that has little or no shortening will be rock hard by morning---
try it with a French baguette, e.g., which has no fat.  If your bagels are
truly tasty, I'd try increasing the fat a bit. Or throw all those you won't
be eating in the freezer as soon as they've cooled off.
 
Heating rock hard breads will soften them for long enough to wolf down.
 
LL