January 29, 2009 at 3:16pm

I've baked both bagels and pretzels. I love to put large crystal salt on top but if not used right away, I find that in less than a day, the salt starts absorbing water from the air and the salt (and tops of bagels) gets very doughy or wet. Anything to do other than to eat them right away :-) or freeze them? Hi Bob, Well, you could mail them to us! Seriously, you could try a very airtight container, or use a zip lock and a straw to suck as much air out as possible. ~ MaryJane You could also try one of those "cracker keeper" things - they're like little balls with silica inside that keep things dry. PJH
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