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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.