Bagels with Zaatar and Labneh
Ingredients
31/2 cups bread flour
11/2 tablespoons sugar
2 teaspoons active dry yeast
11/4 cups or a bit more lukewarm water
11/2 teaspoons salt
11/2 tablespoons honey, for the boiling water
Topping: Zaatar
FOR THE STUFFING: LABNEH
Black olives
Method
1. In a large ceramic bowl, place the flour, sugar, active dry yeast and salt. Mix well.
2. Add the lukewarm water gradually, stirring with your hands until you have a smooth dough.
3. Cover with a kitchen towel and set aside for 2 hours to double in bulk.
4. Turn the dough onto a floured surface and punch the dough into 8 equal balls.
5. Take each ball of the dough and poke a 4 cm / 1.5 inch hole through the center with your thumb.
6. Transfer the bagels on a large sheet coated with flour. Cover with a kitchen towel and refrigerate overnight or for a minimum of 7 hours.
7. Preheat the oven to 220°C /425°F.
8. Fill a large pot with water and bring to a boil. Add the honey and poach 3 bagels at a time for 40 seconds on each side.
9. Remove with a slotted spoon and place them on a sheet. Repeat with the remaining bagels.
10. Delicately transfer the bagels to a lightly greased baking sheet. Sprinkle the top of the bagels with zaatar.
11. Bake in the preheated oven, for about 20 minutes or until golden brown. Remove from the oven and when easy to handle cut the bagels with a knife and stuff with labneh and black olives or simply with your favorite stuffing! Enjoy!
Zaatar: A blend that is incredibly versatile in its utility. Standard ingredients include thyme, sumac, sesame seeds and oregano. You can find zaatar at Middle Eastern grocery stores.
Recipe By Hadias Cuisine
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