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.