Add lukewarm water, sugar, salt, used, into bowl. Stir until dissolved.

Add flour and mix with wooden spoon to form a shaggy dough, then transfer onto a floured surface. Knead dough until soft (5-6min)

Divide dough into four equal parts. Roll into 4” cylinder shapes and cover with damp towel. Rest for 10min.

Divide each piece of dough into two equal parts, rolling each part into 12” strands. Take the two strands and intertwine/braid them, squeezing then rolling the ends together to form ring.

Add water and date syrup into a large bowl and mix until blended. In a separate plate, add za’atar. Dip bagel into syrup water (covering both sides) then dip into za’atar. Place coated bagels onto baking sheet.

Cover bagels with damp towel and place in dark and warm environment, allowing them to proof for 30min.

Preheat oven to 450ºF.

Bake for 10min, then reduce temp to 400°F and bake for another 8-10min.

Place on cooling rack, then enjoy!