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Overnight Bagels 3 ways + 2 Schmears

Katie

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Nothing like fresh delicious blueberry, apple pie, and asiago bagels in the morning. Sure you could just buy them, BUT then you don’t have the bragging rights. Also, those store bought, chain restaurant bagels are sad and bland. Full of unknown chemicals and who knows how long they’ve sat there.

Now the homemade bagels are ridiculously flavorful and impressive! You’ll be wanting to make them every week or making a double batch to freeze! Prep the dough, fillings and cream cheese spreads the night before to get a jump start on the morning. Perfect for a special bunch or holiday breakfast!

For this batch I chose to do asiago, blueberry, and apple pie. That way I had sweet and savory for multiple uses, like sandwiches and sweet schmears. You can definitely change up the ratio or leave one type out to tailor your batch of bespoke bagels.

BAGELS

The dough is just a basic bagel dough recipe with some delicious additions. Blueberry and asiago are the simplest if you are looking for easy. If you wanna be a bit extra, that’s the apple pie with a crumble topping! Blueberry is filled with fresh berries and the asiago with just shredded cheese off the block. The apple pie has chopped apples with sugar and cinnamon topped with a crunchy crumble.

SCHMEAR

Oh yeah THE SCHMEARS! I almost forgot. The easiest part is making the schmears and again, so much better and healthier than store bought.

I made a vanilla cream cheese spread, which is delicious on its own, and is used as the base for the blueberry schmear. The vanilla is made with brown sugar and vanilla extract and the blueberry is made by mixing in a quick homemade blueberry sauce.

Just a warning—you may want to toast the fruit bagels in the oven or a toaster oven. The apple topping will spill out and the blueberries ooze otherwise!

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Overnight Bagels 3 Ways in 1 Batch

Servings 8 bagels
Author Katie

Ingredients

BAGEL DOUGH

  • 2 ¼ tsp instant yeast
  • 1 ¾ cups all purpose flour
  • 1 ¾ cups bread flour
  • 1 tsp salt
  • 1 ½ tbsp sugar
  • 1 ¼ tbsp luke warm water

EGG WASH

  • 1 egg
  • 2 tbsp water

ASIAGO FILLING

  • ¾ cup shredded asiago cheese

BLUEBERRY FILLING

  • ¾ cup blueberries

APPLE PIE FILLING

  • 2 pink lady or granny smith apples peeled & chopped
  • 2 tsp lemon juice
  • ½ cup water
  • 1 ½ tbsp granulated sugar
  • 1 ½ tbsp brown sugar
  • ½ tsp cinnamon

APPLE CRUMB TOPPING

  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • 1 cup all purpose flour
  • 6 tbsp butter chilled & cubed

VANILLA SCHMEAR

  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 3 tbsp brown sugar
  • 2 tbsp milk

BLUEBERRY SCHMEAR

  • 4 oz vanilla schmear
  • 1 ½ cup blueberries
  • 3 tbsp sugar
  • 1 tsp lemon juice

Instructions

VANILLA SCHMEAR

  • Whip all ingredients together until smooth. Chill until using.

BLUEBERRY SCHMEAR

  • In a small saucepan, cook fresh blueberries with sugar and lemon juice. Bring jam to a boil and let it simmer for 5 minutes, stirring occasionally. Let cool before mixing into vanilla schmear.
  • Mix half of the vanilla schmear with 2 or 3 tbsps of the chilled blueberry jam. Store in the fridge.

APPLE PIE FILLING

  • Soak apple pieces in water and lemon juice for 5 minutes and drain.
  • Mix apples, sugars, and cinnamon. Store in the refrigerator until ready to use.

APPLE CRUMB TOPPING

  • Mix dry ingredients together and cut in chilled butter cubes. Store in the refrigerator until making the bagels.

BAGEL DOUGH

  • In a mixer bowl, add water, yeast and sugar.
  • Add in flour and salt. Mix on low with a dough hook for 5 minutes or until the dough comes together.
  • Turn speed up to medium and let run for 3 minutes more.
  • Flour the surface and knead dough till shiny and smooth, about 6 or 7 minutes. Should be elastic when done.
  • Grease a medium/large bowl or container with olive oil, shape dough into a ball and place in the bowl. Cover bowl or container with plastic wrap or lid. Place in the refrigerator overnight for best flavor.
  • After removing the dough from the fridge, let it warm up for about an hour on the counter.
  • Heat poaching water in a wide pan. Add honey and baking soda.
  • Preheat the oven to 425 degrees F.
  • Divide into 8 pieces and form into balls. Let sit under a cloth for 10 minutes.
  • Line a baking sheet with parchment paper.
  • Flatten a ball of dough and shape it into a rectangle, you can use your hands or a rolling pin.
  • Add your filling inside the rectangle and roll up dough into about a 6 inch cylinder. Pinch dough closed. Bend into a circle and twist ends together.
  • I did 3 apples, 3 blueberries, and 2 asiago bagels. Don’t add too much filling, you want to be able to close it.
  • Carefully place the bagels in the boiling poaching water. Let simmer for 1 minute, flip and cook for 1 more minute.
  • Place bagels on parchment and brush with an egg wash.
  • Garnish apple pie bagels with leftover apple filling and crumb topping. Sprinkle extra asiago on cheese filled bagels.
  • Bake in the oven for 15-20 minutes. Should have a golden brown color.
  • Let cool on a rack.