jerusalem bagel

Jerusalem bagel, called Ka&#039;ak Al Quds, are soft and airy oval-shaped bagels with a slight sweetness, thanks to the honeyed sesame topping! These are easy to make and take only a few familiar ingredients. Best enjoyed warm for a quick snack or the perfect breakfast with a little Labneh or even some saucy shakshuka.

Jerusalem Bagel Recipe

all-purpose flour flour

sugar

salt

½ cups whole milk (or unsweetened almond milk

active dry yeast (fast-action)

baking powder

Olive oil

sesame seeds (I used raw white sesame seeds)

honey

Mix and knead the dough. Put the flour, sugar, salt, milk, yeast, and baking powder in the bowl of a freestanding mixer fitted with the dough hook (do not add the olive oil yet). Mix on medium speed until the dough comes together forming a soft and pliable ball. If you do not have a mixer, mix the dough ingredients in a large bowl and knead by hand (you can knead on a clean surface if that is easier for you) until the dough is smooth and pliable (it will take a bit longer this way, but will work). You are looking for a soft, elastic but robust dough.

Allow the dough to rise. Rub the dough with a little bit olive oil and place it in a large bowl. Cove with plastic wrap or a damp kitchen towel. Set aside in a warm spot for 1 hour; the dough should rise and double in size.

Work on the sesame coating. In a large shallow baking dish, combine the sesame seeds and honey with 1 tablespoon of water. Mix, adding a bit more water as necessary, until you have a wet mixture that is neither too sticky and thick that it clumps up, nor too thin (you’ll need to be able to coat the dough in the sesame seeds and have them stick).

Divide the dough and make 6 equal pieces. Punch down the risen dough and divide it into 6 portions that are equal in size. Place them on a lightly floured work surface. Roll and stretch each piece into a log (about 8-12 inches long), then attach the ends together to form a ring (you should end up with 6 rings). Gently stretch out the rings to form ovals rather than circles. Set aside for 15 minutes to rest.

Heat the oven to 450 degrees F (gas mark 8).

Coat the rings or bagels with the sesame coating. Take each dough ring and dip it in the sesame mixture.  Set it on a large baking sheet. Repeat with the remaining rings. Allow the rings to rest on the baking sheet one more time for 10 minutes.

Bake. Place the baking sheet (or sheets) in the heated oven and bake for 15 to 20 minutes or until the bagels cook through and turn a deep golden color.

Jerusalem Bagels are the lighter, airier, more bread-like cousin of the NY-style bagel and they’re super easy to make (and enjoy!) at home.

Jerusalem Bagels

milk

water

active dry yeast

vegetable, canola, avocado oil

all-purpose flour

egg,

Everything bagel seasoning

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.

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.

Add in the oil and the sugar, stirring gently.

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

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

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

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

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

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.

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

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 6. If you do not own a kitchen scale or prefer to eyeball it, go for it. They do not need to be perfect.

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.

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.

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

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

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

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

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

Jerusalem Bagel 

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Jerusalem Bagel Recipe

Jerusalem Bagels

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