Zaatar Sourdough Bagels Recipe
Zaatar sourdough bagels are a delightful fusion of Middle Eastern and Western flavors. The tangy, chewy texture of sourdough combined with the aromatic, herbaceous notes of zaatar creates a unique bagel that is both satisfying and memorable. These bagels are perfect for breakfast, brunch, or even as a savory snack throughout the day. Their distinctive taste and texture make them a standout choice for anyone looking to add a twist to their usual bagel routine.
The key benefits of this recipe include its unique flavor profile and perfect texture. The sourdough base gives the bagels a delightful chewiness, while the zaatar seasoning adds a burst of flavor that is both savory and slightly tangy. Additionally, these bagels are versatile and can be paired with a variety of spreads and toppings, making them a delightful addition to any meal.
Ingredients Overview
The levain for this recipe requires an active sourdough starter, bread flour, and water. The active sourdough starter is crucial as it provides the natural yeast needed for the fermentation process, which contributes to the distinctive tangy flavor of the bagels. The bread flour and water help to create a robust and bubbly levain, which is essential for a good rise in the dough.
For the main dough, bread flour, water, levain, olive oil, barley malt syrup, and salt are used. Bread flour is preferred for its high protein content, which gives the bagels their characteristic chewiness. The water hydrates the flour, while the levain acts as the leavening agent. Olive oil adds a slight richness to the dough, and barley malt syrup enhances the flavor and helps with browning. Salt is essential for seasoning the dough and controlling the fermentation process.
The boiling solution, which consists of water, sugar, and baking soda, plays a critical role in the bagel-making process. The sugar adds a touch of sweetness and helps the bagels to develop a beautiful, shiny crust. Baking soda is added to the boiling water to create an alkaline environment, which contributes to the characteristic chewy texture of the bagels.
For the toppings, olive oil and zaatar seasoning are used. Olive oil not only helps the zaatar to stick to the bagels but also adds a rich, fruity flavor. Zaatar, a blend of herbs, sesame seeds, and sumac, provides a burst of aromatic and tangy flavors that complement the sourdough base perfectly.
Step-by-Step Instructions
To make the levain, combine the active sourdough starter, water, and flour in a bowl. Mix until fully integrated, then cover and allow it to rest in a warm place for about four hours, or until the levain has doubled in volume. This step is crucial as it ensures the levain is active and bubbly, providing the necessary lift for the dough.
For the main dough, start by mixing the flour, water, and levain in the bowl of a stand mixer fitted with a dough hook. Let the mixer run for approximately 2 minutes until a rough dough forms. Cover the bowl and let it rest for 30 minutes (autolyse). This rest period allows the flour to fully hydrate and the gluten to begin developing.
After the autolyse, restart the mixer and add the salt, barley malt syrup, and olive oil. Knead on medium speed for 10 minutes. By this time, the dough should be elastic, strong, and non-sticky. Transfer the dough to a lightly oiled bowl, cover, and let it rise for four hours at around 75°F (24°C). After the initial rise, place the dough in the refrigerator for a cold-proof period of 10-15 hours.
Once the dough has proofed, turn it out onto a lightly floured surface and divide it into ten equal parts. Use a kitchen scale for precision. Shape each portion into a tight, seamless round. Poke a hole in the center of each round with your finger and stretch the hole to about 1.5 inches (3.5 cm) in diameter. Line two baking sheets with parchment paper and dust them with rice flour or semolina. Arrange the shaped bagels on the trays and proof for 1.5 to 3 hours at approximately 75°F (24°C) until they have slightly risen and appear puffed and relaxed.
Preheat your oven to 430°F (220°C) about 30 minutes before baking. Simultaneously, bring a large pot of water to a rolling boil. Add the sugar and baking soda to the boiling water. Boil the bagels, 3-4 at a time, for 1 minute on each side. Transfer the boiled bagels to a clean kitchen towel to drain before placing them on a lined baking tray. Generously brush each bagel with olive oil and sprinkle za’atar seasoning on top. Bake in the preheated oven for 15-20 minutes until they achieve a golden brown color. Move the baked bagels to a wire rack and let them cool for at least 15 minutes before serving.
Recipe Tips & Frequently Asked Questions
Choosing the Right Flour: Use high-protein bread flour for the best texture.
Perfecting the Levain: Ensure your sourdough starter is active and bubbly for optimal results.
Handling the Dough: Keep the dough well-floured to prevent sticking during shaping.
Boiling Essentials: Boiling the bagels creates the chewy crust essential to a good bagel.
Common Issues and Solutions: If your bagels are too dense, it may be due to under-proofing. Ensure they have risen properly before boiling.
Storage Tips: Store the bagels in an airtight container at room temperature for up to two days, or freeze them for longer storage.
Customization Ideas: Try different toppings like sesame seeds, poppy seeds, or even a sweet version with cinnamon and sugar.
What to Serve With This Recipe
These zaatar sourdough bagels are incredibly versatile and can be enjoyed with a variety of spreads, toppings, and sides. For a classic pairing, try them with cream cheese, avocado, or smoked salmon. For a more exotic twist, serve them with labneh, hummus, or a drizzle of olive oil and fresh herbs.
For beverages, these bagels pair beautifully with a strong cup of coffee, a soothing tea, or a refreshing glass of freshly squeezed juice. Their robust flavor can stand up to bold drinks, making for a satisfying and complete meal experience.
Final Touches
To present these bagels beautifully, consider arranging them on a rustic wooden board, garnished with fresh herbs and a small bowl of extra za’atar seasoning for sprinkling. For serving suggestions, you can offer a variety of spreads and toppings in small bowls, allowing guests to customize their bagels to their liking. This interactive element can make any meal feel special and personalized.
These zaatar sourdough bagels are a flavorful and unique twist on a classic favorite. The combination of sourdough tang and aromatic za’atar makes them a standout choice for any meal. Whether enjoyed fresh out of the oven or toasted with your favorite toppings, these bagels are sure to impress.
Share your zaatar sourdough bagel creations on social media and let us know how they turned out! We’d love to see your variations and hear about your favorite ways to enjoy these delicious bagels.
Ingredients:
Levain
50 g active sourdough starter
50 g bread flour
50 g water
Main Dough
600 g bread flour
340 g water
150 g levain
20 g olive oil
15 g barley malt syrup
10 g salt
For Boiling
3 liters/quarts water
45 g sugar
1.5 tbsp baking soda
Other
rice flour
Toppings
olive oil
za’atar seasoning
Instructions:
Levain
Combine the active sourdough starter, water, and flour in a bowl. Mix until fully integrated, then cover and allow it to rest in a warm place for about four hours, or until the levain has doubled in volume.
Main Dough
In the bowl of a stand mixer fitted with a dough hook, mix together the flour, water, and levain. Let the mixer run for approximately 2 minutes until a rough dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
After the resting period, restart the mixer and add the salt, barley malt syrup, and olive oil. Knead on medium speed for 10 minutes. By this time, the dough should be elastic, strong, and non-sticky.
Lightly oil a large bowl with olive oil and transfer the dough into it. Cover and let it rise for four hours at around 75°F (24°C).
Place the dough in the refrigerator for a cold-proof period of 10-15 hours.
Shape
Turn the dough out onto a lightly floured surface and divide it into ten equal parts. Use a kitchen scale for precision. Shape each portion into a tight, seamless round. Poke a hole in the center of each round with your finger and stretch the hole to about 1.5 inches (3.5 cm) in diameter.
Line two baking sheets with parchment paper and dust them with rice flour or semolina. Arrange the shaped bagels on the trays.
Proof the bagels for 1.5 to 3 hours at approximately 75°F (24°C) until they have slightly risen and appear puffed and relaxed.
Boil & Bake
Preheat your oven to 430°F (220°C) about 30 minutes before baking. Simultaneously, bring a large pot of water to a rolling boil.
Add the sugar and baking soda to the boiling water. Boil the bagels, 3-4 at a time, for 1 minute on each side. Transfer the boiled bagels to a clean kitchen towel to drain before placing them on a lined baking tray.
Generously brush each bagel with olive oil and sprinkle za’atar seasoning on top. Bake in the preheated oven for 15-20 minutes until they achieve a golden brown color. Move the baked bagels to a wire rack and let them cool for at least 15 minutes before serving.
Zaatar Sourdough Bagels Recipe
Ingredients
Levain
- 50 g active sourdough starter
- 50 g bread flour
- 50 g water
Main Dough
- 600 g bread flour
- 340 g water
- 150 g levain
- 20 g olive oil
- 15 g barley malt syrup
- 10 g salt
For Boiling
- 3 liters/quarts water
- 45 g sugar
- 1.5 tbsp baking soda
Other
- rice flour
Toppings
- olive oil
- za’atar seasoning
Instructions
Levain
- Combine the active sourdough starter, water, and flour in a bowl. Mix until fully integrated, then cover and allow it to rest in a warm place for about four hours, or until the levain has doubled in volume.
Main Dough
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour, water, and levain. Let the mixer run for approximately 2 minutes until a rough dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
- After the resting period, restart the mixer and add the salt, barley malt syrup, and olive oil. Knead on medium speed for 10 minutes. By this time, the dough should be elastic, strong, and non-sticky.
- Lightly oil a large bowl with olive oil and transfer the dough into it. Cover and let it rise for four hours at around 75°F (24°C).
- Place the dough in the refrigerator for a cold-proof period of 10-15 hours.
Shape
- Turn the dough out onto a lightly floured surface and divide it into ten equal parts. Use a kitchen scale for precision. Shape each portion into a tight, seamless round. Poke a hole in the center of each round with your finger and stretch the hole to about 1.5 inches (3.5 cm) in diameter.
- Line two baking sheets with parchment paper and dust them with rice flour or semolina. Arrange the shaped bagels on the trays.
- Proof the bagels for 1.5 to 3 hours at approximately 75°F (24°C) until they have slightly risen and appear puffed and relaxed.
Boil & Bake
- Preheat your oven to 430°F (220°C) about 30 minutes before baking. Simultaneously, bring a large pot of water to a rolling boil.
- Add the sugar and baking soda to the boiling water. Boil the bagels, 3-4 at a time, for 1 minute on each side. Transfer the boiled bagels to a clean kitchen towel to drain before placing them on a lined baking tray.
- Generously brush each bagel with olive oil and sprinkle za’atar seasoning on top. Bake in the preheated oven for 15-20 minutes until they achieve a golden brown color. Move the baked bagels to a wire rack and let them cool for at least 15 minutes before serving.