Za'atar Bagels

This is something I have never seen before and I was really curious first if it was possible and second how it would come out. And I have to admit these are probably the most delicious things I’ve ever made. Home made bagels are already top tier but to infuse them with Za’atar was just a dream come true. Give these shot and I promise they’ll impress you and anyone who tries them!

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Serves: 8

Time: 2 hours

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Ingredients

• 1 tbsp Active Dry Yeast

• 1.5 tbsp Granulated Sugar

• 1.25 cup Warm Water

• 3.5 cups AP Flour

• 1.5tsp Salt

• 1 tsp Olive Oil

• 2 tbsp Za’atar

• 1 Egg

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Instructions

Mix the yeast, sugar, and warm water in a small bowl and give it 10-15 min for the yeast to bloom. Add the flour, za’atar, olive oil, and salt to a large mixing bowl, then add the yeast mixture and mix by hand until you have a shaggy dough.

Knead the dough on a floured surface for 10 minutes until you get a smooth dough. Roll into a ball and add to a lightly oiled bowl and cover for 1 hour.

Cut the dough into 8 pieces and roll each into a small ball. Lightly flour and cover to rest for 10 minutes. Lightly flour your hands and pinch a small hole in the center of the bagel. Gently spin the bagel with two fingers to make the hole about 1 inch wide.

Bring a large pot of water to a gentle boil. Add the bagels in one at a time and boil for 1 minutes each side. Then remove and place on a lightly oiled baking sheet. Brush each bagel with an egg wash and top with more zaatar and into a 425F oven for 20 minutes or until golden brown. Transfer to a cooling rack for 10 minutes before serving.

I mine with cream cheese and Palestinian Dagga and that was, in my opinion, the best bite in the world.