Best Overnight Bagel Bake Recipes

OVERNIGHT BAGEL AND EGG CASSEROLE

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.

OVERNIGHT BAGELS

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.

BAGEL FRENCH TOAST CASSEROLE

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.

BAGEL BREAKFAST CASSEROLE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
• Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
• Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.

OVERNIGHT BAGEL BAKE

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.