Are you a big za’atar fan? These bagels are flavored with the Middle Eastern spice blend and taste best slathered in thick Lebanese yogurt and topped with (what else?) more za’atar! Pile on some tomatoes, fresh mint and olives if you’re feeling extra indulgent.
1. In a medium bowl, mix the warm water, yeast and sugar together. Wait until the mixture
becomes frothy, about 10 mins.
2. Add the salt, olive oil, honey, egg and egg yolk. Whisk everything together.
3. Add the all-purpose flour, 1 cup of the whole wheat flour and the za’atar. Mix again.
4. Turn the dough out onto a lightly-floured working surface and knead it for at least 10
minutes, adding up to 1⁄2 cup whole wheat flour if the dough is too sticky. Once the dough is smooth, soft and no longer sticky, place it into a large bowl and cover it with a towel. Let it rest for 20 minutes.
5. When the 20 minutes are up, divide the dough into 16 equal pieces. Roll each one out into a log and press the ends together to make a bagel shape. Set them on a baking sheet lined with parchment paper.
6. Let the shaped dough rest for another 20 minutes. Meanwhile, fill a large pot with water and 1⁄3 cup honey. Bring it to a boil when the resting time is almost up.
7. Use a slotted spoon to lower the bagels into the pot (2-3 at a time, depending on how big your pot is). Boil for 1 minute, then flip and boil for another minute. Place the boiled bagels back onto the baking sheet.
8. When all of the bagels are boiled, beat an egg white with 1 tbsp water and brush the tops of all the bagels. Sprinkle with more za’atar.
9. Preheat the oven to 425F and bake for 20 minutes until the tops are brown.
10. Serve with Lebanese or Greek yogurt.