Lebanese Easter Bagels

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We call them bagels but they have a biscuit like texture.They are so good to dip into your coffee.You can also eat them with butter, cream cheese or jelly.


  • ½ lb butter
  • 2 cups milk
  • 3 tbs margarine
  • 6 cups flour
  • 1 packet ¼ oz. dry active yeast
  • 1 cup sugar + ½ tsp
  • 1 ½ tsp nutmeg
  • 1 ½ tsp salt
  • 1 tbsp mahaleb (we ordered ours from amazon you can find it on my recommended products page)

Step 1

  • Combine milk, butter and margarine in a small saucepan on low heat until combined
  • Set aside to cool (about 110 degrees F)
  • Dissolve yeast in ¼ cup lukewarm water + 1/2tsp sugar
  • Add yeast to the milk/butter mixture
  • Combine dry ingredients in a large bowl. Stir to fully combine
  • Make a well in the dry ingredients and add the wet ingredients
  • Mix well and knead until fully combined into a smooth dough
  • Cover with a damp towel and allow to rest in a cool dark place for 2 hours

Step 1

  • Preheat oven to 350 degrees
  • Pull off a ball of dough about golf ball size and roll out into about a 6” long by ¾” log
  • Form into a ring and pinch the ends
  • Place on a parchment lined baking sheet
  • Bake about 20 minutes at 350 degrees on the center rack of the oven until golden brown
  • Remove from oven and brush with milk

I hope you give the Easter bagels a try they are delicious.  My husbands grandmas would make these every Easter.

1 thoughts on “Lebanese Easter Bagels

  1. Julie Dagenhart says:

    Thank you for the recipe. I will have to make these, our daughter and grandson and I will love them. I will have to order the spice for them. Do you spell your name Sherry or Sherri? I see it both ways on your blog. Have a blessed evening!

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