{"id":36341,"date":"2026-11-11T18:34:22","date_gmt":"2026-11-11T18:34:22","guid":{"rendered":"https:\/\/thebagelhood.com\/?page_id=36341"},"modified":"2026-11-11T18:34:22","modified_gmt":"2026-11-11T18:34:22","slug":"como-regenerar-bagels","status":"publish","type":"page","link":"https:\/\/thebagelhood.com\/ca\/como-regenerar-bagels\/","title":{"rendered":"C\u00f3mo regenerar bagels"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1″ module_class=\u00bbtbh-hero\u00bb custom_padding=\u00bb112px||112px||true|false\u00bb custom_padding_tablet=\u00bb80px||80px||true|false\u00bb custom_padding_phone=\u00bb64px||64px||true|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4″][et_pb_row width=\u00bb90%\u00bb max_width=\u00bb1200px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb _builder_version=\u00bb4.27.4″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

Gu\u00eda de regeneraci\u00f3n \u00b7 Bagels artesanos<\/p>

Explota de sabor<\/span> tus bagels<\/h1>

Al recalentarse, el bagel recupera casi el 100 % de su textura y sabor originales. Con una buena regeneraci\u00f3n no desperdiciar\u00e1s ni un solo pan.<\/p>

Respetamos la receta tradicional y elaboramos cada bagel de forma artesanal, horneado cada d\u00eda en nuestro obrador de Barcelona.<\/p>

Descargar ficha en PDF \u2192<\/a> Ver el paso a paso<\/a><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ module_class=\u00bbtbh-melocoton\u00bb module_id=\u00bbpaso-a-paso\u00bb custom_padding=\u00bb112px||112px||true|false\u00bb custom_padding_tablet=\u00bb80px||80px||true|false\u00bb custom_padding_phone=\u00bb64px||64px||true|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4″][et_pb_row width=\u00bb90%\u00bb max_width=\u00bb1200px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb _builder_version=\u00bb4.27.4″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

Paso a paso<\/p>

C\u00f3mo sacar el mejor sabor<\/span> a un bagel<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row width=\u00bb90%\u00bb max_width=\u00bb1200px\u00bb custom_padding=\u00bb20px||0px||true|false\u00bb make_equal=\u00bbon\u00bb use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2″ _builder_version=\u00bb4.27.4″][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]
01<\/div>

Elige tu bagel<\/h3>

Cualquiera de nuestras variedades.<\/p><\/div>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

02<\/div>

C\u00f3rtalo por la mitad<\/h3>

Obtendr\u00e1s dos rodajas con la miga a la vista.<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row width=\u00bb90%\u00bb max_width=\u00bb1200px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb make_equal=\u00bbon\u00bb use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2″ _builder_version=\u00bb4.27.4″][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

03<\/div>

Miga hacia el calor<\/h3>

En plancha a fuego bajo o en salamandra, con la miga hacia la fuente de calor, durante 4\u20135 minutos.<\/p><\/div>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

04<\/div>

Extra crujiente<\/h3>

Dale la vuelta y ap\u00f3yalo sobre la cara externa 1 minuto m\u00e1s.<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ module_class=\u00bbtbh-oscura\u00bb custom_padding=\u00bb112px||112px||true|false\u00bb custom_padding_tablet=\u00bb80px||80px||true|false\u00bb custom_padding_phone=\u00bb64px||64px||true|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4″][et_pb_row width=\u00bb90%\u00bb max_width=\u00bb1200px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb4″ align_items=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

Nota \u00b7 \u00bfPlancha o tostador?<\/p>

Elige seg\u00fan la textura<\/span> que buscas<\/h2>

Cada m\u00e9todo deja un resultado distinto.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

Plancha:<\/strong> lo deja m\u00e1s tierno.<\/span><\/div>
Salamandra o tostador:<\/strong> lo deja m\u00e1s crujiente.<\/span><\/div>
Horno:<\/strong> no lo recomendamos, seca mucho el pan.<\/span><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ module_class=\u00bbtbh-cta\u00bb custom_padding=\u00bb112px||112px||true|false\u00bb custom_padding_tablet=\u00bb80px||80px||true|false\u00bb custom_padding_phone=\u00bb64px||64px||true|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4″][et_pb_row width=\u00bb90%\u00bb max_width=\u00bb1200px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb _builder_version=\u00bb4.27.4″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″][et_pb_text _builder_version=\u00bb4.27.4″]

\u00bfDudas con la regeneraci\u00f3n<\/u>?<\/h2>

Escr\u00edbenos por WhatsApp o descarga la ficha para tenerla en tu cocina.<\/p>

Escr\u00edbenos por WhatsApp<\/a> Descargar ficha PDF<\/a><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

C\u00f3mo regenerar bagels paso a paso: plancha a fuego bajo o salamandra, 4\u20135 minutos con la miga hacia el calor. Sin horno. Descarga la ficha en PDF.<\/p>","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","footnotes":""},"class_list":["post-36341","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/pages\/36341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/comments?post=36341"}],"version-history":[{"count":2,"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/pages\/36341\/revisions"}],"predecessor-version":[{"id":36343,"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/pages\/36341\/revisions\/36343"}],"wp:attachment":[{"href":"https:\/\/thebagelhood.com\/ca\/wp-json\/wp\/v2\/media?parent=36341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}