Jerusalem Bagels

Step 1

In a small microwave safe bowl or glass measuring cup, add the milk and water. Heat until approximately 90-95ºF. You do not want the mixture to be too hot otherwise it’ll kill the yeast.If you don’t have a thermometer, check the temperature with your finger. It should be slightly cooler than bath water but not so hot that you need to pull your finger away quickly.

Step 2

Put the warm milk/water into a large mixing bowl (or the bowl of your stand mixer if you will be using one) and sprinkle the yeast on top.

Step 3

Add in the oil and the sugar, stirring gently.

Step 4

Cover the bowl with a clean dish towel and let it sit for 10 minutes.

Step 5

After 10 minutes, the yeast mixture should be foamy and smell yeasty.

Step 6

Whisk it gently to break up any lumps then sift the flour over the liquid using a mesh sieve or hand sifter.

Step 7

Attach the bowl to your mixer fitted the dough hook and knead on medium-low speed (2 on a kitchenaid mixer) for 10 minutes.

Step 8

If kneading by hand, do so for 10 minutes. The dough should be smooth and just slightly sticky.

Step 9

Cover the bowl with plastic wrap and allow it to rise in a warm spot for 30 minutes or until doubled in size. I like to stick them in my cool oven with the light on. This provides just enough warmth for proofing. The temperature should be no more than 80ºF.

Step 10

Line two baking trays with baking parchment and set next to your work station.

Step 11

Sprinkle your work surface lightly with flour and divide the dough into six equally-sized pieces. I like to weigh the dough on a kitchen scale then divide that weight by If you do not own a kitchen scale or prefer to eyeball it, go for it. They do not need to be perfect.

Step 12

Roll each piece of dough into a thick rope, about 18 inches long. Join the ends of each snake and press them together to seal.

Step 13

Gently stretch the dough to make a long hole in the center. Place the bagels on the trays, 3 to a tray, evenly spaced out to allow room for rising.

Step 14

Brush each bagel gently with the beaten egg then sprinkle with everything bagel seasoning.

Step 15

Allow the bagels to rise in a warm spot 30 minutes or until doubled in size.

Step 16

Meanwhile, preheat the oven to 350°F (175°C).

Step 17

Once the bagels have risen, bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown.

Step 18

Allow to cool on trays for 10 minutes then move to a wire rack to cool completely.