Hi Meggie, it's not uncommon for bagels and other crusty baked goods to soften up a bit as they cool. This is because they continue to release moisture as they cool, and some of this gets trapped in the crust. This can be intensified if you live in a humid part of the country. Baking them to a richer color may help preserve a little more crustiness, or you could try cooling them in the turned off oven with the door ajar (although you'll have to be careful not to let them get too hard/dark). The good news is that much of that crustiness will return when you split and toast your bagels, and you can even "refresh" bagels by spritzing them lightly with water and then returning them to a 350 oven for 5-7 minutes. 

• Reply