A process for making a freezer-to-oven bagel product is provided. The
process comprises mixing at least flour, water, salt and yeast to form a
bagel dough, dividing the bagel dough to form individual bagel units,
proofing the bagel units for about 2 to about 4 hours in a proof box,
preliminarily freezing the bagel units for about 10 to about 30 minutes
in a freezer, and blast freezing the bagel units for about 20 to about 30
minutes in a blast freezer. The proof box has an internal temperature of
from about 68.degree. F. to about 75.degree. F. and a relative humidity
of from about 80% to about 100%, the freezer has an internal temperature
of from about 0.degree. F. to about -10.degree. F., and the blast freezer
has an internal temperature of from about -20.degree. F. to about
-30.degree. F.