A soft baked bagel product, packaged in an unmodified atmosphere packaging and having a moisture content comprised between 28% and 32%, a water activity comprised between 0.91 and 0.93 and a shelf life of at least 45 days； the bagel, obtained from a dough which is free of preservatives and which comprises at least one amylolytic enzyme, is sprayed with a hydroalcoholic solution before sealing the packaging； the baked bagel product displays a soft texture during its entire shelf life, which is as long as at least 45 days, without the addition of any preservatives into the starting dough or the use of a modified atmosphere in the package in which the baked bagel product is stored.
