Allow freshly baked bread to cool completely before freezing (warm bread creates condensation inside the packaging, which leads to sogginess and ice crystals). For sliced bread, you can freeze the entire loaf in its bag or separate slices with parchment paper for easy single-slice removal.
Sliced bread: Store-bought sliced bread can be frozen in its original bag, overwrapped in a freezer bag for extra protection. Individual slices can be pulled out and toasted directly from frozen — they do not need to be thawed first.
Whole loaves and artisan bread: Wrap tightly in plastic wrap, then in foil or a freezer bag. Double-wrapping is important for crusty breads to preserve the crust. For very crusty breads (sourdough, baguettes), wrapping in foil alone works well.
Rolls, buns, and bagels: Flash freeze on a sheet pan, then transfer to freezer bags. Pre-slice bagels before freezing so you can toast halves directly from frozen.
3 to 6 months.
For toasting: use directly from frozen — this is the most convenient use of frozen bread. For sandwiches: thaw at room temperature for 15 to 30 minutes or in the refrigerator overnight. For crusty bread: reheat from frozen in a 350°F (175°C) oven for 10 to 15 minutes to restore the crust.