Fresh sourdough is a little different from everyday grocery-store bread. Because our loaves and bagels are made without commercial preservatives, proper storage will help keep them tasting their best.
The First Day
Your Rustic Rise sourdough is best enjoyed fresh.
For sourdough loaves, if you plan to eat the bread within the next day or two, keep it at room temperature. Once the loaf has been cut, place it cut-side down on a cutting board or store it in a bread bag or bread box.
For bagels, keep them sealed in their original bag or another airtight container at room temperature if you plan to eat them within a day or two.
Avoid sealing bread while it is still warm. Trapped moisture can soften the crust and encourage mold.
How Long Will It Stay Fresh?
For the best flavor and texture, we recommend enjoying:
Sourdough loaves within 3–4 days
Bagels within 2–3 days
As sourdough ages, it will naturally become firmer. That doesn't mean it has gone bad. Slightly stale sourdough is excellent toasted, grilled, or used for French toast, croutons, or other recipes.
Bagels are especially easy to bring back to life with a quick trip through the toaster.
Should I Refrigerate It?
We generally do not recommend refrigerating sourdough loaves or bagels.
Refrigeration can actually make bread become stale faster.
If you aren't going to finish your bread within a few days, freezing it is the better option.
Freezing Your Sourdough
Sourdough freezes extremely well.
For loaves, we recommend slicing before freezing so you can remove only what you need.
For bagels, you can freeze them whole, but slicing them first makes mornings much easier. Place a small piece of parchment paper between the halves if you want to keep them from freezing together.
Wrap your bread well or place it in a freezer-safe bag.
When you're ready to enjoy it:
Let it thaw at room temperature
Toast slices or bagels directly from frozen
Warm a loaf briefly in the oven
For the best quality, enjoy frozen sourdough within about 2–3 months.
Bringing Sourdough Back to Life
If your loaf has become a little dry, lightly dampen the outside with water and place it in a 350°F oven for about 8–12 minutes.
This can help crisp the crust and soften the inside again.
For bagels, our favorite method is simple: slice and toast.
If a bagel has become especially firm, you can lightly mist or dampen the outside before warming it in the oven or toaster oven. A few minutes of heat can make a day-old bagel taste surprisingly fresh again.
What About the Crust?
A crisp, chewy crust is part of traditional sourdough.
If you prefer a softer loaf crust, storing the bread in a bag after it has completely cooled will naturally soften it.
If you prefer a crisp crust, use a paper or breathable bread bag and refresh the loaf briefly in the oven when needed.
Bagels will naturally soften when stored in a sealed bag. Toasting will bring back some of that crisp exterior and chewy center.
When Should I Throw It Away?
Sourdough naturally has a slightly tangy or fermented aroma, but visible mold is different.
If you see fuzzy growth or unusual green, blue, white, pink, or black spots, discard the entire loaf or bagel package.
Don't simply cut around mold on bread.
Sourdough Cheat Sheet
Loaves: Best within 3–4 days
Bagels: Best within 2–3 days
Refrigerator: Skip it
Freezer: Up to 2–3 months for best quality
Best revival method: Toasting or a short warm-up in the oven
Most important rule: Never seal bread while it is still warm
Thank You for Supporting Rustic Rise
Every Rustic Rise loaf and bagel is made in small batches with quality ingredients and a lot of care.
We hope you enjoy every bite.