OVERNIGHT BAGELS
Chewy, crusty and properly dense, New York style bagels. They rise overnight so you can have fresh bagels for breakfast or brunch. All they need is a schmear of cream cheese.
Provided by Eileen Gray
Categories Breads
Time 13h10m
Number Of Ingredients 9
Steps:
- In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.
- Add the barley malt syrup and salt. If using a stand mixer, switch to the dough hook. Add the remaining flour and mix to combine. Knead 5 minutes on medium/low speed. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead 5 minutes. Form the dough into a smooth ball.
- Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise until doubled in size, about 1 hour.
- Line a half sheet pan with parchment paper then sprinkle the paper liberally with cornmeal (or flour). Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into 12 even pieces. Use a cupped hand to roll each piece into a smooth, tight ball.
- To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently widen the hole. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole (see photos). The hole should be 1 - 1.5" wide.
- Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch them once you're done forming all the bagels. Cover the pan with plastic wrap and leave at room temperature for 15 minutes then place the pan in the refrigerator overnight.
- In the morning, take the pan out of the refrigerator. The bagels should be noticeably fuller. Leave the tray out until the bagels come to room temperature, about 1 - 1 1/2 hours.
- Meanwhile, preheat the oven to 450°F. In a large pot combine 1 gallon of water with the sugar and baking soda and bring it to a boil. Reduce the heat to keep the water at a rolling simmer. Set a cooking rack over a clean sheet pan and place it next to the stove.
- Lift a bagel off the sheet pan and lower it into the boiling water, top side down. Boil the bagels for 30 seconds on each side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the boiled bagels from the water, set them on the cooling rack to drain.
- Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with cornmeal (or flour). Place 6 of the boiled bagels on each sheet pan. You could fit them all on one pan but they may rise enough to stick together as they bake. I like all the sides to be crusty so I leave plenty of room between them.
- Brush the bagels with egg white. You can leave the bagels plain or add the topping of your choice. To make "everything" bagels combine a tablespoon each of the seeds & salt with a pinch each of garlic salt and onion powder. Adjust toppings to your taste.
- Bake until golden brown, about 20 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat .5 grams fat, Protein 5.6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bagel, Sodium 582 milligrams sodium, Sugar 1.5 grams sugar, TransFat 0 grams trans fat
BAGELS
Provided by Peter Reinhart
Categories Bread Side Bake Poach Simmer Boil Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 6 to 8 bagels
Number Of Ingredients 11
Steps:
- Do ahead
- To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour into a mixing bowl and pour in the malt syrup mixture. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn't, stir in a little more water. Let the dough rest for 5 minutes.
- Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.
- Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.
- When you're ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans.) Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don't use any flour on the work surface. If the dough slides around and won't ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.) There are two methods to shape the balls into bagels.
- The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
- The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface.) Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.
- Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)
- On baking day
- Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations). Immediately check whether the bagels are ready for baking using the "float test": Place one of the bagels in a small bowl of cold water. If it sinks and doesn't float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they're all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don't overproof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).
- To make the poaching liquid, fill a pot with 2 to 3 quarts (64 to 96 oz / 181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.
- Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It's important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation for details).
- Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).
- Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they're getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.
- Cool on a wire rack for at least 30 minutes before slicing or serving.
- Variations
- You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.
- Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.
- For raisin bagels, mix in 1 1/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.
OVERNIGHT BAGEL AND EGG CASSEROLE
Put together this Overnight Bagel and Egg Casserole for a morning dish your whole family will love. Refrigerating this bagel and egg casserole overnight allows all the tasty flavors to meld into one delicious dish. You could even add some broccoli florets or chopped red peppers for some color!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 13h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread bagel pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with bacon and 1 cup shredded cheese.
- Whisk eggs, milk and pepper until blended; pour over ingredients in baking dish. If necessary, use back of spoon to gently press tops of bagel pieces into egg mixture so all pieces are evenly moistened with egg mixture.
- Top with small spoonfuls of reduced-fat cream cheese, then sprinkle with remaining shredded cheese. Cover with foil Refrigerate overnight.
- Heat oven to 350°F. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering after 40 min.
Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 240 mg, Sodium 760 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 7 g, Protein 25 g
OVERNIGHT BAGEL BAKE
Make and share this Overnight Bagel Bake recipe from Food.com.
Provided by blueheron
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9" square pan.
- Cut bagels in half, then into 2 inch pieces; place in greased casserole.
- Beat eggs lightly; add milk and vanilla and mix until blended; pour over bagels.
- Push bagels into egg mixture to get them well coated. Cover and refrigerate 8 hours or overnight.
- Heat oven to 350 degrees. Remove casserole from fridge and let stand 15-30 minute Sprinkle with brown sugar and drizzle melted butter on top.
- Bake for 30 minutes; Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 174.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 182.4, Sodium 126.1, Carbohydrate 10, Sugar 7.1, Protein 6.8
BAGEL FRENCH TOAST CASSEROLE
Provided by Janelle
Time 1h25m
Number Of Ingredients 6
Steps:
- Spray a 9x13 casserole dish with cooking spray or butter.
- Cut each bagel into bite sized pieces and spread out in casserole dish. Do not pick off crunchy top layer. Leave it on and cut the bagels.
- In a bowl combine eggs, heavy whipping cream, milk, salt and vanilla. Whisk until combined.
- Pour milk mixture over the bagel cubes.
- Press each bagel into the milk mixture, ensuring each piece is well soaked.
- Place casserole in the fridge for 30 minutes or overnight.
- When ready to bake, preheat oven to 350*F
- Press each bread piece into the egg mixture again and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 5 minutes before serving.
- Serve with fresh fruit, real maple syrup and powdered sugar.
Nutrition Facts : Calories 190 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
OVERNIGHT EGGS WITH EVERYTHING BAGELS
Prepare for brunch ahead of time with our recipe for Overnight Eggs with Everything Bagels! Perfect to pair with bacon, fruit salad, coffee cake or mimosas, this overnight eggs recipe is a game changer when it comes to brunch-time entertaining.
Provided by My Food and Family
Categories Home
Time 12h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place bottom halves of bagels, cut sides up, in single layer in 12-inch cast-iron skillet, pressing sides together to fit.
- Whisk 3 eggs and sour cream in medium bowl until blended. Gradually whisk in milk.
- Pour 1/2 of egg mixture over bagels in skillet; top with 1/2 of tomatoes. Sprinkle with white parts of green onions. Reserve green slices for later use. Top evenly with small spoonfuls of 1/2 of cream cheese spread.
- Cover with top halves of bagels, cut sides down. Carefully pour remaining egg mixture around bagel tops, being careful to keep tops of bagels dry.
- Refrigerate overnight.
- Heat oven to 400°F. Place remaining tomatoes around bagel tops; top with small spoonfuls of remaining cream cheese spread.
- Bake 10 min. Remove skillet from oven. Crack 1 egg into center of each bagel top. Continue baking 20 min. or until egg whites are set and yolks are cooked to desired doneness.
- Sprinkle with reserved green onion slices.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 160 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
More about "overnight bagel recipes"
OVERNIGHT BAGELS - FLYPEACHPIE
From flypeachpie.com
5/5 (1)Estimated Reading Time 5 minsCuisine Baked Goods, Bread, BreakfastTotal Time 9 hrs 30 mins
- In a stand mixer or in a large mixing bowl, combine warm water and yeast and let sit for 2 minutes.
OVERNIGHT EVERYTHING BAGEL BREAKFAST CASSEROLE RECIPE
From pillsbury.com
THE BEST BAGEL RECIPE {STEP-BY-STEP} - THE COOK'S TREAT
From thecookstreat.com
HOMEMADE BAGELS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BAGEL RECIPES - OVERNIGHT, EVERYTHING, TRADITIONAL & MORE …
From tasteofhome.com
HOW TO MAKE SMALL BATCH OVERNIGHT BAGELS
From ladyoftheladle.com
A DOZEN SIMPLE BAGELS | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE BAGELS RECIPE - BROWN EYED BAKER
From browneyedbaker.com
EASY, CHEESY EVERYTHING BAGEL OVERNIGHT BREAKFAST …
From shakentogetherlife.com
EASY OVERNIGHT BAGEL RECIPE (OR SAME-DAY!) - BAKING WITH …
From bakingwithbutter.com
4.9/5 (11)Total Time 8 hrs 40 minsCategory BreadsCalories 240 per serving
OVERNIGHT BAGELS 3 WAYS + 2 SCHMEARS
From ladyoftheladle.com
OVERNIGHT EGG BAGELS WITH BLUEBERRY CREAM CHEESE - DELISHABLY
From delishably.com
OVERNIGHT BREAKFAST CASSEROLE WITH LOX AND BAGELS
From thisishowicook.com
OVERNIGHT EVERYTHING BAGEL BREAKFAST CASSEROLE RECIPE ...
From lifemadedelicious.ca
OVERNIGHT BAGELS — JENNY NICOLE
From jennyblogs.com
HOMEMADE OVERNIGHT CINNAMON RAISIN BAGELS - BAKERS TABLE
From bakerstable.net
OVERNIGHT SOURDOUGH BAGELS | MARIN HOMESTEAD
From marinhomestead.com
EVERYTHING BAGEL OVERNIGHT BREAKFAST CASSEROLE - INSPIRED BY CHARM
From inspiredbycharm.com
OVERNIGHT SOURDOUGH BAGELS - CRAZY EASY - MOMSDISH
From momsdish.com
SIMPLE OVERNIGHT BAGELS - DAIRY FREE DAISY
From dairyfreedaisy.com
NEW YORK STYLE BAGELS - KICKASS BAKER
From kickassbaker.com
SOURDOUGH BAGELS - EASY OVERNIGHT! - LITTLE SPOON FARM
From littlespoonfarm.com
OVERNIGHT SOURDOUGH BAGELS (SUPER FLAVORFUL) - HOMEBODY EATS
From homebodyeats.com
EASY SOURDOUGH BAGELS [INSTRUCTIONS FOR DISCARD + OVERNIGHT]
From pantrymama.com
EASY SOURDOUGH BAGELS {WITH OVERNIGHT OPTION} - GOOD THINGS …
From goodthingsbaking.com
OVERNIGHT SOURDOUGH BAGELS WITH EINKORN - HILLTOP IN THE VALLEY
From hilltopinthevalley.com
OVERNIGHT BANANA NUT BAGEL FRENCH TOAST CASSEROLE
From sparklestosprinkles.com
OVERNIGHT EVERYTHING BAGEL BREADSTICKS - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
RECIPE BOX: SIMPLE OVERNIGHT “NO BOIL” SOURDOUGH BAGELS
From gracefullyhome.com
OVERNIGHT BAGEL FRENCH TOAST CASSEROLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
OVERNIGHT BAGEL FRENCH TOAST CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
OVERNIGHT EVERYTHING BAGEL BREAKFAST CASSEROLE - THE COZY COOK
From thecozycook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love