Transform Your Stale Bagels Into A Brand New Snack With Your Air Fryer - Chowhound

As bread sits at room temperature or colder, the starch molecules that form the bread's structure start to lose the water that makes it soft. These starch molecules crystallize, forming a rigid network that results in hard, stale bread. Bread goes stale faster in the refrigerator because colder temperatures (unless it's freezing or below) speed up the crystallization process. Advertisement The good news is, stale…