Zaatar Sourdough Bagels Recipe
Wake up your mornings with this Zaatar Bagel Recipe, a Middle Eastern twist on a classic bagel that brings tangy sourdough depth and herbaceous zaatar zest to every bite.
These zaatar sourdough bagels are chewy, flavorful, and beautifully aromatic, making them the perfect breakfast or snack to pair with cream cheese, ghee, or fresh veggies.
Main Ingredients for Perfect Zaatar Bagels
- Sourdough starter – The heart of the bagel’s tang and signature chew.
- All-purpose flour – Gives the bagels their sturdy yet soft crumb.
- Coconut sugar or molasses – Adds subtle sweetness and helps create that golden crust.
- Sea salt – Enhances every bite with balanced seasoning.
- Zaatar seasoning blend – Earthy, savory topping that infuses the bagels with a fragrant, herby punch.
How to Make Zaatar Bagels: Quick Overview
Begin by mixing your active sourdough starter, water, and coconut sugar until combined, then knead with flour and salt to form a supple dough.
Let the dough ferment overnight for deep flavor. Shape into bagels, let them rise again, then boil briefly in sweetened, alkaline water for that glossy exterior.
Sprinkle each wet bagel generously with zaatar before baking until perfectly golden brown and delightfully chewy inside.
Tips & Twists for the Best Zaatar Bagels
For bagels with that iconic hole, shape generously — the hole shrinks during the second rise and bake. Never skip the boiling step; it seals the crust and ensures your zaatar clings beautifully.
Play with flavors by blending your zaatar with sesame seeds or sumac for extra tang. Serve warm with labneh, cream cheese, or a drizzle of olive oil for a true Middle Eastern treat.
Keeping Your Zaatar Bagels Fresh & Delicious
Store cooled zaatar bagels at room temperature, covered, for up to two days — refrigerating dries them out. For longer keeping, wrap each bagel tightly and freeze for up to three months.
To reheat, let frozen bagels thaw naturally, then toast or broil until warm and crisp again. Enjoy that same fresh-baked flavor any day of the week.
Zaatar Sourdough Bagels Recipe
Ingredients
- 4 cups flour
- 1 tbs coconut sugar or molasses for water bath
- 2 tsp sea salt
- 1 tbs baking soda
- Zaatar seasoning blend as needed
- Coconut oil for greasing surfaces
- 10 cups filtered water for water bath
- 1/2 cup sourdough starter
- 1 1/2 cups filtered water
- 2 tbs coconut sugar or molasses for dough
Instructions
- Feed the sourdough starter and allow it to become active and bubbly at room temperature, confirming readiness with the float test. In a stand mixer bowl, combine the starter, filtered water, and coconut sugar, stirring with a wooden spoon until mostly blended. Affix the bowl to the mixer with the dough hook, incorporate 2 cups of flour on low speed, then gradually add the remaining flour while mixing slowly. Let the dough rest for 15 minutes. Add the salt, then mix for a few minutes until thoroughly integrated and the dough forms a cohesive ball. Transfer the dough to a greased glass or ceramic bowl, cover with plastic wrap or a damp tea towel, and leave to ferment at room temperature for approximately 10 hours. Near the end of fermentation, line a baking sheet with parchment paper. Turn the dough out onto a lightly oiled surface and divide it into 8 portions. Shape each portion by gathering the edges, pinching them into the center, then turning the seam-side down to create a smooth ball, enhancing gluten structure. Poke a hole in the center of each ball with your thumb and gently rotate to widen the hole, remembering that it will contract during the second rise. Arrange the bagels on the prepared baking sheet, cover with a tea towel, and let rise for about an hour until noticeably puffed. Meanwhile, bring a large pot of water to a boil and preheat the oven to 425°F. Once the water is boiling, stir in the baking soda and coconut sugar. Using a slotted spatula, gently lower each bagel into the boiling water, boiling only 3 at a time for 1–2 minutes per side. Return each boiled bagel to the parchment-lined sheet and immediately sprinkle generously with zaatar while still damp. Repeat until all bagels are boiled and seasoned. Bake for approximately 25 minutes until golden brown. Allow the bagels to cool slightly before serving with your spread of choice.
