{"id":10581,"date":"2024-10-31T15:42:17","date_gmt":"2024-10-31T15:42:17","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10581"},"modified":"2024-10-31T15:42:17","modified_gmt":"2024-10-31T15:42:17","slug":"bagels-with-zaatar","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/bagels-with-zaatar\/","title":{"rendered":"Bagels with Zaatar"},"content":{"rendered":"

I love bread \u2013 all kinds of bread! Yes, yes my favorite thing on the planet<\/u>.<\/p>\n

I am a breakfast person and breakfast means, bread and tea \u2013 it is my most enjoyable meal and I can\u2019t understand how some people skip it.<\/p>\n

I grew up eating labneh, zaatar and olives accompanied with Arabic bread or French baguette \u2013 a staple breakfast in almost all Lebanese homes.<\/p>\n

Bagels too are one of the breads that I like and since I cannot get my hands on bagels in Kinshasa, I thought of baking them at home, so note that this is my first attempt to make them. Thanks to the \u201cSophisticated Gourmet\u201d for such a great recipe. I followed their ingredients except that I fermented the dough in the fridge overnight and added honey to the steaming water. The recipe is so easy to put together, yet it requires some time. I love the steaming technique in making bagels.<\/p>\n

Bagels are so versatile and can go with anything. I sprinkled mine with zaatar and stuffed them with labn\u00e9 and olives to customize them to my Lebanese taste buds, and really enjoyed every bit of these freshly baked treats \u2013 though my youngest son insisted that the piping hot bagels go best with smoked salmon, cream cheese and capers and for a more indulging bagel, toast it and drench it with butter and salt.<\/p>\n

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Bagels with Zaatar and Labneh<\/h2>\n\n