Za’atar Ka’ak (Bagels)

Recipe:

1/2 cup water, lukewarm

1 cup whole milk, room temp.

1 tbsp granulated sugar

2 1/4 tsp instant yeast

1 tbsp olive oil

3 cups all purpose flour

3/4 tsp salt

1/4 tsp baking soda

1/2 cup Lebanese Za’atar mix

1/4 cup pomegranate molasses

3 cups hot water

Directions:

1. In a bowl, add water, milk, and sugar. Mix, then sprinkle on the yeast and mix. Let it rest for 5 min. for the yeast to activate. (It should turn into foam) Then add the olive oil in the bowl.

2. In a separate bowl, mix flour, salt, and baking soda. Then slowly add the flour mixture on top of the wet mixture while mixing. You can use your hands or a stand mixer with a hook attachment. Keep adding the flour until it is all incorporated with the wet ingredients.

3. Then knead the dough by hands for 5 min. or with a stand mixer on medium speed for 2 min. until it forms a ball.

4. Cover the bowl and let the dough rise for 1 hr. in a warm and dark spot. You can use the dough immediately or let it rest in the fridge overnight then take it out and let it come to room temperature at least 2 hours before baking. Note: I think dough tastes so much better when it’s rested for a while.

5. On a clean and floured countertop, divide dough into 4 individual pieces and form into a ball. Then let it rest on the counter and while covered for 15 min.

6. In the meantime prepare the coating. In a bowl, add the Za’atar mix. In another bowl, add pomegranate molasses and hot water and mix them well. Set aside. Prepare a baking sheet with parchment paper on it next to you.

7. Preheat the oven to 425 F and prepare to shape the dough!

8. To form the dough, hold the dough in your hands. Then with your finger make a hole in the middle of the dough ball. Keep stretching the dough until it forms a round circle.

9. Dip the dough in the pomegranate water until all the dough is wet. Then quickly dip into the Za’atar mix on one side (your top side).

10. Place on the baking sheet with the za’atar side to the top.

11. Once all are complete, bake the ka’ak on the bottom rack for 8 min. or until the bottom of the ka’ak takes a golden color then transfer to the top rack for 8 min. (avoid broil in order not to burn the za’atar)

12. You can enjoy this with labneh, cheese, a vegetable spread, eggs, or any breakfast spread your heart desires. And don’t forget to get the tea ready!

This is how the ka’ak look before baking.

This is how the ka’ak look after baking. It has a very fluffy and soft center with the tangy flavor of the za’atar!