You need to try these Whole Wheat Za’atar Bagels. Middle eastern spices elevate a simple everyday bagel to new heights. We also show you how to make your own za’atar spice at home. This recipe is a must try!
The first time I bit into a warm manouche was with my best friend Amanda. Though the circumstance is fuzzy in my head, I remember the toasty pita was covered in blend of spices so fragrant you could taste them with a hearty inhale.
Za’atar, I later learned, was that deep, herbal spice blend that made the manouche so aromatic and irresistible. I haven’t been able to get enough since that fateful day.
Za’atar is generic name for a blend of spices native to the middle east. The mixture varies by region but the base of spices is typically the same; thyme, oregano, sumac and toasted sesame seeds. Sometimes with savory, sometimes with marjoram.
I prefer mine made the way my best friend’s mom makes it (or at least how I think she makes it based on the many times I’ve eaten it) with the occasional addition of some fennel pollen which really pops with the earthy spices.
When added to the dough of these Whole Wheat Za’atar Bagels, it’s magic. Warm, yeasty Montreal-style bagels flecked with aromatic za’atar and sprinkled with a bit of extra tangy sumac and sea salt to really bring it home. They’re as special right out of the oven with butter as they are with homemade labneh and fresh tomatoes.
They freeze extremely well, especially if you pre-slice them before freezing. Toast them up and pile them high with your favourite toppings. Whatever you do, be sure to breath them in good and long before eating. That’s the magic of za’atar.
Whole Wheat Montreal-Style Za'atar Bagels
Description
Equipment
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon
- Rolling Pin
- Parchment paper
- Spatula
- baking sheet
Ingredients
- 1 ½ cups warm water
- 2 ¼ teaspoons dry active yeast, or one package
- 1 teaspoon white sugar
- 2 teaspoons salt
- 3 teaspoons vegetable oil
- ¼ cup honey
- 1 whole egg
- 1 egg yolk
- 3 tablespoons za'atar*
- 3 cups all purpose, unbleached white flour
- 1 ½ cups whole wheat all purpose flour
- ⅓ cup honey or maple syrup
To garnish:
- Sea Salt
- Sumac
Instructions
- Stir the warm water and yeast together in a small bowl.
- Let sit until frothy, 5-7 minutes. Whisk in the sugar, salt, oil, and honey and egg + yolk.
- Stir 1 cup of the white flour and the za'atar in until fully incorporated.
- Add the rest of the white flour and 1 cup of the whole wheat flour and stir with a wooden spoon until a shaggy dough forms.
- Dump bowl onto a lightly floured surface and knead, adding up to another ½ cup of whole wheat flour if needed, for no less than 10 minutes. The dough should be extremely supple and smooth.
- Cover with an inverted bowl and let rise for 20 minutes.
- Divide dough into 18 equal portions. Stretch or gently roll, using finger tips, each portion of dough into an 8 inch rope and bring the ends together to form a circle.
- Pinch the ends together and then roll gently with the heel of your hand to seal. It’s important the ends are well secured otherwise they’ll open when boiling.
- Place bagels on 2 parchment-lined baking sheets and cover with a clean towel for 20 minutes.
- While the bagels rise, bring 16 cups of water to a boil in a large pot or dutch oven.
- Add the honey and turn down to a simmer. When ready, add the bagels 2 at a time to the simmering water. Let cook for 1 minute on each side.
- Remove with a deep-fryer spoon or slotted spatula/spoon and place on a few parchment lined baking sheets (6 per sheet). Sprinkle with sea salt and sumac. Repeat until all the bagels are boiled.
- Preheat oven to 500°F (260°C).
- Place 1 sheet of bagels in for 10-12 minutes or until starting to brown on the bottom. Flip bagels and cook for another 5-8 minutes, watching closely after 5 minutes so they don’t over cook. They should be golden brown.
- Serve warm with labneh (or cream cheese) and fresh tomatoes and cucumbers. They're really special when you toast them up, too. Keep in airtight container in the fridge for 1 week.
Notes
Nutrition
Cristine says
Two and one quarter tea spoon of dry east is less than 1oz. On the recipe it says 8oz. I’m going to assume that’s a typo and go with 2 1/4 tsp.
Please revisit that measurement and clarify. Maybe that’s why one commenting person had trouble with the recipe.
Cristine