Can you freeze bread? Absolutely! Follow this comprehensive guide to freeze all of your baked and unbaked goods. Freeze everything from bread to muffins to cookies to tortillas and more to save time and money without compromising on quality!
Freezing bread or dough is a great way to save time in the kitchen, which is always a goal in the Crumbs house. If you’re already making bread, why not make a few extra batches to freeze? That way, when you’re super busy, you can just thaw, bake, and enjoy!
And you’re not limited just to freezing bread.
It’s also a great way to freeze baked goods that aren’t eaten as quickly or to prep them ahead of time for future use.
Here is a step-by-step guide to freezing all your baked and unbaked goods to make sure they come out tasting like they never made a stop in the freezer!
FREEZING BREAD (UNBAKED)
One of the most common questions I get when it comes to freezing baked goods is if you can freeze bread dough. Whether you choose freezing dough for bread to bake later, or freezing the bread after it’s baked, you can easily mix up multiple loaves in a batch cooking day to have fresh-baked bread later on!.
To freeze bread dough:
Step 1. Prepare the recipe as directed through the first rise and shape into loaves.
Step 2. Line the baking pan with plastic wrap, place the shaped loaves into the pan, and freeze overnight.
Step 3. Remove the frozen bread dough from the baking pan, wrap it with a few layers of plastic wrap, place in a freezer-safe container, and freeze.
Step 4. To bake, place the frozen bread dough into the same baking pan, greasing the pan first. Cover with the same plastic wrap or a towel and place in a warm place to thaw and rise until doubled in size, approximately 4-6 hours. Watch the dough, as the time for this will vary depending on the environment.
Step 5. As soon as the dough has completed its second rise, bake.
Note: If your bread falls during the baking process, it rose too much during the second rise. Because of this, don’t thaw the dough in the fridge.
BREAD RECIPES TO TRY
- Soaked Whole Wheat Bread
- Oatmeal Bread
- No-Knead Overnight Artisan Bread
- Whole Wheat Einkorn Sourdough Bread
- No-Knead Einkorn Sourdough Bread
Note: If preparing rolls or buns, follow the same instructions as above, except shape the dough into rolls and freeze on a baking sheet. Remove frozen rolls to a freezer-safe bag for storage. This is my favorite recipe for hamburger buns!
HOW TO FREEZE BREAD (FRESH BAKED)
And if you need to know how to freeze bread AFTER it is baked, follow these steps:
Step 1. Allow the bread to cool completely and slice as desired.
Step 2. Wrap the entire loaf tightly in plastic wrap getting out as much air as possible and place it in a resealable plastic freezer bag for storage.
Step 3. To eat untoasted, remove the desired number of frozen slices and allow them to thaw for up to 5 minutes. There is no need to thaw if you want to eat the bread toasted.
Note: Alternatively, you can freeze whole loaves of bread without slicing first, although I find the bread to be more crumbly if I slice it after freezing. Sliced bread freezes best.
This method also works for freezing a fresh loaf of bread from the store or bakery. Be sure to remove the bread from its original packaging.
TRY THESE BREAD RECIPES
- Rosemary Olive Oil Bread
- Beer Bread
- 90 Minute Man Bread
- The Best White Sandwich Bread
- Jalapeno Cheddar Bread
FREEZING QUICK BREADS & MUFFINS (UNBAKED)
Step 1. Prepare the recipe as directed and line a loaf pan with plastic wrap (or line a muffin pan with silicone muffin liners). Note: If you don’t have silicone baking cups, they are worth every penny, and you’ll never lose an ounce of muffin to your liner again!
Step 2. Pour batter into the pan or muffin liners and freeze overnight.
Step 3. Remove batter from the pan, wrap with plastic wrap, place in a freezer-safe resealable plastic bag (try these amazing reusable bags), and freeze. You can freeze muffins directly in the silicone liners or remove them once frozen and place the frozen muffin batter in a freezer-safe bag.
Step 4. To bake, remove frozen batter from the plastic wrap and place it in the same loaf pan or muffin pan originally used, greased first. Place in the oven and bake as directed, adding 5-10 minutes to the baking time as needed.
Note: Whether it’s a loaf or muffins, you CAN thaw this type of batter overnight in the fridge.
FAVORITE QUICK BREAD AND MUFFIN RECIPES
- Peanut Butter Chocolate Chip Muffins
- Spiced Carrot Bread
- Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Applesauce Muffins
FREEZING QUICK BREADS & MUFFINS (BAKED)
Step 1. Allow the bread to cool completely; slice the bread into pieces as desired.
Step 2. Wrap the entire loaf in plastic wrap for an extra layer of protection and place it in a freezer-safe bag for storage.
Step 3. To serve, remove the desired number of pieces (or muffins) and allow them to thaw for up to 5 minutes.
MORE AWESOME QUICK BREAD AND MUFFIN RECIPES
- Zucchini Bread with Carrots and Apples
- Banana Nut Muffins with Crumb Topping
- Banana Bread Muffins
- Buttermilk Oatmeal Muffins
- Corn Dog Muffins
FREEZING BISCUITS & SCONES
Step 1. Prepare the recipe as directed through the shaping step.
Step 2. Place on a non-stick baking sheet, cover with plastic wrap and freeze overnight.
Step 3. Remove to a bag/container for long-term storage.
Step 4. To bake, remove the desired number of biscuits and add 2-3 minutes to the baking time.
Note: Every biscuit recipe is different, so if your biscuit does not rise well when you go from freezer to oven, try letting the biscuit thaw for 30-60 minutes before baking.
MY FAVORITE SCONE AND BISCUIT RECIPES
- Cranberry Orange Scones
- Jalapeno Cheddar Biscuits
- Mini Chocolate Chip Scones (Gluten-Free!)
- Homemade Bisquick
- Dinner Biscuits
FREEZING PIE CRUSTS
Step 1. Prepare the recipe as directed, but do not roll it out.
Step 2. Gather the crust into a ball and wrap it with plastic wrap.
Step 3. Place in a freezer-safe container and freeze.
Step 4. To bake, allow the dough to thaw overnight in the refrigerator. Roll out as usual.
Note: You can also prepare the recipe as directed AND roll it out into a pie plate. Freeze both plate and dough in a freezer bag, remove excess air, and freeze. To bake, place frozen pie crust into the oven and add 2-3 minutes to the baking time. No need to thaw first (unless you are using a glass pie plate, which may shatter if you go directly from the freezer to the oven).
Find my Pie Crust Recipe here.
FREEZING TORTILLAS
Step 1. Prepare the recipe as directed.
Step 2. Allow tortillas to cool completely.
Step 3. Freeze for 1-2 hours in a single layer on a baking sheet.
Step 4. Place the frozen tortillas in a freezer-safe container and return them to the freezer.
Thaw for 5-10 minutes at room temperature before serving, or move to the refrigerator overnight.
HOMEMADE TORTILLA RECIPES
FREEZING BAGELS
You can freeze bagels, whether homemade or store-bought.
I like to slice the bagels before freezing, which makes pulling out either a half or a whole bagel easier.
Step 1. Prepare the recipe as directed. Cool and slice the bagels.
Step 2. Place the bagels in a freezer bag or container and place in the freezer.
Thaw for 5-10 minutes at room temperature before serving or pop them in the toaster (no need to thaw them first before toasting them).
Try this Easy 2-Ingredient Homemade Bagels recipe.
FREEZING PITA BREAD
Step 1. Prepare the recipe as directed through the first rise.
Step 2. Divide the dough into desired portions and wrap loosely in plastic wrap.
Step 3. Place into a freezer-safe container and freeze.
Step 4. To bake, allow the dough to thaw overnight in the refrigerator or for 2-3 hours at room temperature. When the dough is thawed, roll out into rounds, and proceed with the remainder of the recipe.
Try this Homemade Pita Bread.
FREEZING PIZZA DOUGH
Here is a link to our post on freezing pizza dough with step-by-step instructions on freezing and thawing your dough!
MY FAVORITE PIZZA DOUGH RECIPES
FREEZING PANCAKES & WAFFLES (UNBAKED)
Step 1. Prepare the recipe as directed and pour it into a freezer-safe bag.
Step 2. Remove excess air and freeze.
Step 3. To use, thaw the bag of batter overnight in the fridge.
Step 4. Snip off the end of the bag and pipe the batter onto a preheated griddle, skillet, or waffle iron.
HOMEMADE PANCAKE RECIPES
- Fluffy Strawberry Pancakes
- High Protein Pancakes
- Sourdough Pancakes
- Oatmeal Pancakes
- Easy Paleo Almond Flour Pancakes
- Chocolate Pancakes
FREEZING PANCAKES & WAFFLES (BAKED)
Step 1. Prepare the recipe as directed and allow the pancakes or waffles to cool completely.
Step 2. Place items on a baking sheet, in a single layer.
Step 3. Freeze for 1-2 hours.
Step 4. Place items in a freezer-safe container and return them to the freezer.
HOMEMADE WAFFLE RECIPES
FREEZING COOKIES (UNBAKED)
Step 1. Prepare the recipe as directed.
Step 2. Scoop cookies onto a cookie sheet and freeze for 1-2 hours.
Step 3. Place frozen cookie dough balls in a freezer-safe container and return them to the freezer.
Step 4. To bake, remove the desired number of cookies and bake according to the recipe directions, adding 2-5 minutes as needed.
- For slice-and-bake cookies, prepare the recipe and shape the dough into a log as directed. Freeze the log in a freezer-safe bag. To bake, allow the dough log to warm to room temperature so you can slice without cracking the dough. Slice and bake as directed.
- For cut-out cookies, prepare the recipe and shape the dough into discs. Wrap in plastic wrap and store in a freezer-safe bag. To bake, allow the dough to thaw overnight in the fridge in the bag. Then allow it to come to room temperature until warm enough to roll out and cut.
AMAZING COOKIE RECIPES
- Chewy Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Oatmeal Cookies
- Molasses Breakfast Cookies
FREEZING COOKIES, BROWNIES & CAKES (BAKED)
- Cookies: Prepare the recipe as directed and freeze in freezer-safe bags. To serve, thaw at room temperature, still in the wrapping.
- Brownies: Prepare the recipe as directed but do not cut into servings – double wrap and freeze. To serve, thaw at room temperature, still in the wrapping. Once thawed, cut into serving sizes and serve.
- Cakes: Prepare the recipe as directed and place the baked and cooled cake in an airtight container. To serve, thaw the cake overnight in the fridge. Then allow the cake to come to room temperature for a few hours before serving.
Note: If possible, freeze cupcakes or cakes unfrosted. You can frost them once they have thawed in the fridge.
MORE AMAZING DESSERT RECIPES
- Healthier Candy Cane Cookies
- Healthier Sugar Cookies
- Homemade Yellow Cake
- Pumpkin Cookies
- Homemade Chocolate Cake
- Chocolate Brownie Cake
FREEZING BREAD FAQS
What’s the purpose of freezing bread?
If you made a large batch of bread or didn’t plan on eating a whole loaf of bread, you can freeze the leftover bread, so it doesn’t become stale! It’s a great way to save money and have an endless supply of bread on hand when you need it!
How to thaw bread without destroying it?
Let the entire loaf of bread sit on the counter (covered) for a few hours until it’s soft before slicing. You can also slice bread before freezing, which helps it crumble less.
Can I toast frozen bread?
You most certainly can! You can toast the frozen slice straight from the freezer. Just add a minute or two to your usual toasting time or use the frozen setting if your toast has one.
What type of bread can I freeze?
You can freeze any type of bread, from homemade bread to store-bought bread.
Can I freeze individual slices of bread?
Absolutely! If you plan on eating only a little bit of the bread, store the extra bread slices in the freezer in an airtight container or plastic bag.
How long can you freeze bread?
You can store frozen bread for up to 3 months.
ADDITIONAL FREEZING GUIDELINES
- Whenever possible, freeze foods unbaked so that they can be baked fresh for optimal flavor.
- Wrap foods twice if they will be frozen for longer than two weeks to prevent freezer burn. Use a combination of plastic wrap, aluminum foil, freezer-safe bags, and containers. Remember that your second layer can be reused over and over again.
- Remove as much excess air as possible whenever freezing. This maintains freshness in the taste of your foods.
- Cool baked goods completely before freezing to avoid excess moisture, which can lead to ice crystals and a soggy texture when they are thawed.
- Always label your food with the label visual on the outside. A piece of paper between aluminum foil and plastic wrap, a Sharpie on a freezer-safe bag, or masking tape on a container all work well.
- Freeze on a non-stick surface when possible. Lining your pan with parchment paper will help to prevent the food from sticking to the pan as well.
- In general, dough with yeast turns out better after it has gone through one rise before freezing. Adding an extra teaspoon of yeast will help make the yeasted dough rise better on the second rise.
- If you thaw your frozen bread and find it has lost some of the texture you prefer, don’t throw it out! Make Panzanella or turn that bread into croutons or breadcrumbs.
FREEZING BREAD DOUGH AND OTHER BAKED GOODS
Can you freeze bread? Yes, and freezing bread dough and other baked goods has never been easier! With this in-depth guide, you can save your favorite baked goods, so you’ll never have to waste precious food again! If you tried any of these tips, let me know in the comments!
Hi, loved this article. My question is, If you made bread with the single rise yeast, do you freeze it before you let it rise at all? So that when you let it rise out of the freezer it is a single rise? Thanks
Hi Catherine! Single-rise breads are best when baked first, then frozen. Double rises would get frozen after the first, then the thawing/room temp counts for the second. 🙂
Thank you so much for explaining this. I have been hunting for the answer. Do I also add an extra 1/4 tsp per package of quick rising yeast to the bread dough because I am freezing the dough.
Hi, thanks for this great info. I have a question though… is it not possible to freeze dough after the second rise?
I sell baked bread, but because of a second job I would really love to freeze it after the second rise and stick it straight into the oven from the freezer… This way I could make bread on my days off and just bake the night before.
Christina – in my experience, the bread doesn’t turn out as well if you freeze after the second rise if you allow it to come to room temperature first (because it starts a third rise, essentially). However, if you go from second rise straight to oven, it might work. I haven’t tested this theory myself though. If you do, please let us know!
I am wondering the same thing for making cinnamon rolls in advance. I usually do the second rise in the fridge overnight so that they can be ready first thing in the morning, and I don’t want to get up at 2 AM to pull them out of the freezer. Has anyone tried going from second rise to freezer straight to oven? Thanks!
You’re most welcome Terri!
I’ve been looking for this for many years! Thanks a million for sharing it 😀
Thank you for the time it took to compile this information. I freeze anything and everything and I found that if I intend to only use a few slices of frozen, baked bread at a time, a small piece of parchment paper between the slices ensures that they separate with greater ease. Thank you again for such a comprehensive guide.
Oh man! I love this! I already freeze a few baked goods (hubby LOVES getting a fresh cookie in his lunch everyday!) but this is an awesome reference for the items I bake a little less frequently. Thanks so much for your time and effort in this!
You’re very welcome Emily!
hi! I have a question and it is how long it last (frozen) this things in the freezer?
If you freeze it correctly, items can last up to a year safely in the freezer!
Late to the thread, but is this 1 year number still good for yeast breads? Is yeast die-off a function of time in the freezer or just a result of the initial freezing? I’m thinking of freezing on the order of 6 months, but I saw another blog say only 4 weeks, which wouldn’t work for me.
Thanks for this super exhaustive post, btw!
Hi Kirsten – yes, one year is still good for yeast breads. The yeast has done its duty once a loaf of bread is baked, so you don’t have to worry about the yeast not doing its job. You can definitely freeze baked bread for 6 months – just be sure to wrap it well!
Just to chime in here on the subject of yeast.
I buy blocks of baker’s yeast and there’s far too much in a block to use before it goes off. What I do is cut it into the portions I need, wrap each portion in a twist of cling-film, then freeze these. I just take one out when I need it, and it can be used almost immediately by dropping in a jug, adding the required amount of lukewarm water and sugar, and just allowing to froth as usual.
I have yeast that is over a year old which is working perfectly.
Very informative, thank you for your knowledge
I am 79 years young and still do all my own baking and home made bread to share with friends. with your helpful hints now I can bake fresh a lot more . thanks again and God Bless Barbara.
Good for you Barbara 🙂 you are an inspiration to us all
Thank you for all the help you have given to me this day. I am 79 years young. and still make my own bread. and a lot of goodies. with your help i can now freeze them and bake fresh to give care packages to the older friends who no longer bake. Thank you again and God Bless Barb
Can crackers like wheat thins be frozen? Any ideas on the best way to freeze them?
You know, I don’t think I’ve ever frozen crackers before. Hopefully someone else can chime in!
Yes! Yes! Crackers and even potato chips can be frozen. (Who knew? LOL.) I made a batch of homemade cheese crackers and they were actually even taster/crisper when they were frozen. The only problem is not eating them all before I can freeze some! If you are making the crackers from scratch…bake them first, let them cool/dry completely…and then simply stick them in a freezer safe container or sealed bag. My favorite freezer container is the FoodSaver bags. Worth every penny for the machine and if you buy the roll of plastic “sleeve” instead of the pre-cut bags…you can cut it a little longer than you need, and then re-use it. (You have to add a little…because you will lose some length when you seal it.) I have successfully used bags at least three times without any loss of plastic durability. Another freezer tip…go to the dollar store and get a few $1.00 plastic bins and stick things like bags of rolls, or crackers, or anything “not flat/stackable” in them. This will eliminate an avalanche of frozen packages attacking you when you open the freezer door, and you can label your bins (“veggies” “breads” “soup stocks” etc.) so everything is easy to find. You can even get crafty and make pretty labels if you are slightly obsessed like I am about things.
Love the bin idea, thanks!!! <3
I love this post! It pulls together all the different types of baked goods in one place and is such a handy reference! I remember when I was newly married and bread was going off before we could use the whole loaf. Then a friend told me I could freeze a whole sliced loaf and take out only the number of slices I needed for that meal — magic!! I’ve been keeping my bread in the freezer ever since. Whenever we want a couple of sandwiches, I take out 4 slices about a half hour before we plan to eat. While I am making the soup (or whatever else we are having), the bread defrosts and is ready. In the mornings, we take the frozen slices out of the freezer and just pop them directly into the toaster (as another commenter does with pre-made pancakes and waffles) — no defrosting required and no more bread, rolls, etc, in the bin. What a money saver, especially for single people or two-person households. Thanks again for this post!
You can also use a home vaccum sealer to freeze your breads,muffins,etc…. just freeze them first in their pans or on a oookie sheet for an hour or two, then vaccum seal them. They will last much longer this way and you can make more of the recipe to freeze for later use.
Great tip Angela! Thanks for sharing!
Perfectly moist banana bread. Used 3 reg bananas, could do even 4 if desired! Will try toasted pecans with next. TY for sharing.
You’re welcome!
Your helpful tips encourage me to bake. I’ve been reading on store bought bread and other baked goods’ ingredients and I really think making it at home is far better but came to a stump when I didn’t know how to go about doing it. This is a very helpful article and I knew it would help me and before reading it I signed up for your newsletter. Thank you for sharing your knowledge and I know God will bless you back a hundred fold.
I freeze cooked pancakes and waffles all the time. The trick is to let them cool completely on the counter before freezing or they will stick together. After they are cooled completely then place into a ziplock bag and freeze. When you want to reheat pull apart as many as you want and pop into the toaster to reheat.
Aha! Great tip Cindy – thank you for sharing!!
Thank you so much for posting this. With eight children I pretty much have to bake every day, but sometimes I just want to have quick breads in the freezer when I’m too tired. This will be helpful in knowing how to go about freezing baked or unbaked muffins, pancakes, tortillas, etc.
You’re most welcome Jennifer! I’m glad this helps you!
Can you freeze unbaked muffins using paper liners in the tins instead of silicone?
Yes!
This post is so timely! I’m new to baking my own bread, but my family is loving it, so I’m working it! We like the easy oat bread recipe, but I’m having trouble getting non-crumbly slices for sandwiches. I did leave out the vital wheat gluten (just didn’t have any). Would that help? Any suggestions or secrets for the newbie? Thanks!!
Woo hoo! Once you start baking your own bread, you’ll never go back to store bought 🙂
There is no naturally occurring gluten in oats. Gluten is what holds the bread together, like a rubber band. Take out the gluten and it’ll fall apart. Adding the vital-wheat gluten will definitely help you bread come out better!
Give it another try and let me know how it turns out!
I am a senior citizen, well, that’s what ‘they’ gave me title and this is a wonderful post for everyone that needs to have their mind renewed or a new learning post. I am in wonder how you are able to so freely share it. Just saying thank you as much as I can through comment. You are a valuable asset to other peoples lives. I so appreciate your postings.
Thank you for leaving such a kind compliment (you made my day)! I love being able to use the gifts God’s given me to bless those around me! Glad you found this post helpful.
I am used to doing cookie dough and biscuits but WOW, you really opened my eyes and caused me to rethink some things! Why do I make sandwich bread (both kamut and gluten-free) twice a week? Why do I make banana bread or cinnamon raisin bread every 10 days or so? Dinner would be so much easier with tortillas waiting for me in the freezer instead of making them every time! I freeze unbaked muffins but never even thought to freeze unbaked sandwich bread or quick bread! You have just caused my time in the kitchen to go down dramatically! Now I guess I need to clean out my freezer so I can store it all!
Lol! Well, I’m glad you found this post helpful Amy! If it makes you feel any better, I often make sandwich bread twice a week – depending on far ahead I’m thinking:)