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Za'atar-Dusted Bagels #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Sue of Palatable Pastime is hosting this month's #FoodieExtravaganza. She wrote: "Share a recipe with us that involve bagels for National "Have a Bagel"  Day. These can be recipes  to make bagels, bagel toppers, bagel schmears, bagel sandwiches- anything that gets the bagel onto the plate." Love it.  Let's jump right in to the topic of the day: bagels!


Once this event was assigned, I started researching and recipe testing. You can read all about that in The Bagel Conflict and My Left Coast Bagel. Once I got the hang of bagels, I make them about every other week. I've made them with poppy seeds, with salt, with dried cranberries, and more. But the bagel I'm sharing today is my Za'atar-Dusted Bagel.


Za'atar is a Middle Eastern spice mixture that I always have on hand. It's a breeze to make and adds something fabulous to olive oil for dipping and - I've just discovered - as a spice rub on any kind of meat! My za'atar recipe makes about 5 tablespoons. If you have any leftover (you will), keep it in a sealed jar for future use.

Ingredients makes 8 bagels

Bagels
  • 1 Tablespoon active dry yeast
  • 1 Tablespoon organic granulated sugar
  • 1-1/4 cup warm water plus more as needed
  • 3-1/4 cups flour plus more for kneading
  • 1 teaspoon salt (I used the Tung Fu Salt from Big Sur Salts that has passion fruit wild salt, toasted coconut, lemongrass, Birdseye Thai chili, lime)
  • za'atar, as needed 

Za'atar
  • 2 Tablespoons fresh herbs, pulled off the stem and minced (I used thyme and oregano)
  • 2 Tablespoons sesame seeds, toasted (I used black and white sesame seeds)
  • 1 Tablespoon ground sumac
  • 1/2 teaspoon flake salt
Procedure

Za'atar  
In batches, blend and crush the spices with a mortar and pestle. Leave some sesame seeds whole, if you wish.

Bagels
Pour 1/2 cup warm water in a medium mixing bowl. Add in the sugar and the yeast. Let bloom for 5 to 10 minutes.

In a large mixing bowl, whisk together the flour and salt. Form a well in the center and pour in the yeast mixture. Add another 1/2 cup warm water to the well also. Use a wooden spoon to combine to form a stiff dough. You may need another 1/4 water if the dough is too stiff.

Turn the dough out onto a lightly floured countertop. Knead the dough until it is smooth an elastic, approximately 10 minutes.

Oil a large mixing bowl and place the dough inside, rolling it over so that every surface of your ball is covered. Cover the bowl with a damp towel and let rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, then let it rest for another 10 minutes.

After the dough has rested for a second time, divide the dough into 8 pieces. I am not that precise, so they are uneven. But you can weigh them if you wish. 


Roll the dough into a ball. Press your thumb into the center of each dough ball to form a ring. Gently stretch the ring to about a third of the diameter of the bagel. Place the bagel on a parchment paper-lined baking sheet. Repeat with all the dough until you have eight bagels.


After shaping the dough let them rest while you bring a large pot of water to a boil and preheat your oven to  425 degrees Fahrenheit.


Once the water has come to a rolling boil, lower the bagels into the water. Don't crowd them; I usually do four at a time. Boil the bagels for 2 minutes before flipping them over and boiling them for another 2 minutes.


Place them back on the baking sheet and sprinkle them with whatever topping you desire. I used my homemade za'atar for this batch. Put the tray in the oven until the bagels are golden brown, approximately 20 to 25 minutes.

Cool on a wire rack for 5 to 10 minutes before slicing. Enjoy!


I don't see an event, yet, for our January #FoodieExtravaganza. Stay tuned!

Comments

  1. Your bagels look wonderful. I have all the ingredients for the za'atar

    ReplyDelete
  2. I think I will make these and spread with some hummus. Then sit back and watch the family inhale. Sounds like a plan!

    ReplyDelete
  3. Yummm what a fantastic seasoning - perfect for a savory bagel!

    ReplyDelete
  4. Isn't making bagels fun? The Za'atar seasoning sounds wonderful.

    ReplyDelete
  5. I always have za'atar on hand, often more than one as recipes vary from country to country and, if my Middle Eastern friends are right, from family to family! Your bagels look fabulous!

    ReplyDelete

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