Homemade Bagels with a Lebanese Twist
I love bread—all kinds of bread! Honestly, if I had to choose my favorite food on the planet, bread would be right up there at the top of the list.
I’m very much a breakfast person, and for me, breakfast means bread and tea. It’s my favorite meal of the day, one I look forward to with genuine pleasure. I’ve never quite understood how some people can skip it altogether.
I grew up eating labneh, za’atar, and olives with Arabic bread or a French baguette—a breakfast staple in Lebanese households. It’s a simple combination, but one that never loses its appeal.
Bagels are another kind of bread I’m particularly fond of. Since they’re not readily available here in Kinshasa, I decided it was time to try making them myself. This was my first attempt, so I was delighted to discover how well they turned out. A big thank-you to The Sophisticated Gourmet for the wonderful recipe! I followed it pretty closely, with two little tweaks of my own: I let the dough ferment overnight in the refrigerator and added honey to the steaming water. The recipe itself is wonderfully straightforward, although making bagels does require a little patience. And I have to say, I absolutely love the steaming technique—it gives the bagels their characteristic chewy texture and beautifully glossy crust.
One of the things I love most about bagels is their versatility. They’re practically a blank canvas, ready to be dressed up in all sorts of delicious ways. Naturally, I gave mine a Lebanese makeover: a sprinkling of za’atar, followed by a generous filling of labneh and olives. The combination was right up my alley, and I savored every bite of these freshly baked beauties.
My youngest son, however, had rather different ideas. According to him, nothing beats a piping-hot bagel topped with smoked salmon, cream cheese, and capers. And if you’re in the mood for something a little more indulgent, he insists that you toast it, then drench it in butter and finish it with a generous sprinkle of salt.
Well, who am I to argue? After all, when it comes to bread, there’s really no wrong way to enjoy it!
More Authentic Za’atar Recipes to Try
If you love the earthy, aromatic flavor of za’atar, discover these reader-favorite recipes inspired by the rich culinary traditions of the Middle East.
- Authentic Lebanese Manakish (4 Traditional Toppings) – Learn to make this beloved Middle Eastern breakfast flatbread from scratch, with four traditional toppings, including fragrant za’atar and melted cheese.
- Lebanese Skillet Manakish (Thin and Crispy) – Looking for a quicker alternative? Skip the oven and make a thin, crispy manousheh in a skillet, complete with beautifully blistered edges and a golden, lightly crisp crust.
- Homemade Za’atar and Sumac Crackers – These crisp, savory crackers combine tangy sumac, aromatic za’atar, and toasted sesame seeds, making them perfect for dipping or serving alongside a Mediterranean mezze platter.
Let’s Stay in Touch!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Bagels with Zaatar and Labneh
Description
Ingredients
- 3 1/2 cups bread flour
- 11/2 tablespoons sugar
- 2 teaspoons active dry yeast
- 11/4 cups or a bit more lukewarm water
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons honey for the boiling water
- Topping: Zaatar
FOR THE STUFFING: LABNEH
- Black olives
Instructions
- 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!
- In a large ceramic bowl, combine the flour, sugar, active dry yeast, and salt. Mix well to distribute the ingredients evenly.
- Gradually add the lukewarm water, mixing with your hands until a smooth, cohesive dough forms.
- Cover the bowl with a clean kitchen towel and set aside for about 2 hours, or until the dough has doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Shape each portion into a ball.
- Using your thumb, make a hole in the center of each ball, gently stretching it to about 4 cm (1½ inches) in diameter.
- Arrange the bagels on a large, lightly floured tray, leaving a little space between them. Cover with a kitchen towel and refrigerate overnight, or for at least 7 hours.
- Preheat the oven to 220°C (425°F).
- Fill a large pot with water and bring it to a boil. Stir in the honey, then reduce the heat to maintain a gentle boil. Working in batches of three, poach the bagels for 40 seconds on each side.
- Using a slotted spoon, carefully remove the bagels from the water and transfer them to a tray to drain briefly. Repeat with the remaining bagels.
- Arrange the bagels on a lightly greased baking sheet and sprinkle the tops generously with za’atar.
- Bake in the preheated oven for approximately 20 minutes, or until golden brown. Remove from the oven and allow them to cool slightly until easy to handle.
- Slice the bagels in half and fill with labneh and black olives, or customize them with your favorite fillings. Enjoy!
Notes
