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Jerusalem bagel recipe
Photo courtesy of "Eat Small Plates"

Jerusalem Bagel Recipe

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A taste of the old city of Jerusalem.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 bagels

Ingredients

Units

For the dough:

  • 285 g lukewarm water (between 105°F (40°C) and 115°F (46°C))
  • 30 g sugar
  • 10 g active dry yeast
  • 400 g bread flour
  • 100 g whole wheat flour
  • 40 g extra-virgin olive oil
  • 10 g fine sea salt
  • olive oil, for coating the bowl

For the topping:

  • 400 g water
  • 200 g sugar
  • 1 cup sesame seeds

For dipping:

  • 2 Tbsp za’atar
  • extra-virgin olive oil

Instructions

  1. Make the dough: In a medium bowl, add the water, sugar, yeast, bread flour and whole wheat flour. Pour the olive oil on top and mix well until all the ingredients are incorporated. Add the salt and continue to knead the dough using your hands for 8-10 minutes, until it is elastic and smooth.
  2. Round the dough into a tight ball. Using a paper towel, lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rest until it has doubled in size, 1 hour-1 hour 30 minutes.
  3. Make the simple syrup for the topping: While the dough is rising, in a small saucepan over medium heat, add the water and the sugar. Stir until the sugar is dissolved. Set aside to cool.
  4. After the dough has doubled in size, remove it from the bowl and divide it into six 150 g pieces using a kitchen scale. Round each piece into a tight ball and set aside, covered with a kitchen towel, for 10-15 minutes.
  5. Roll each ball into a thin, long strand. Connect the top and bottom of the strand together and roll the ends together to seal it into a long oval bagel shape.
  6. Coat the bagels: Pour the simple syrup and sesame seeds into two separate baking trays. First, dip the bagel into the syrup, ensuring that all sides are coated with an even layer of syrup. Then, coat the entire bagel evenly with sesame seeds, flipping once (you may have leftover seeds). Repeat until all the bagels are coated.
  7. Place the bagels about 2 inches apart on a large baking sheet. Cover with a kitchen towel and set aside for 30 minutes, or until the bagels have doubled in size. In the meantime, preheat the oven to 400°F (200°C).
  8. Once your bagels have doubled in size, bake them for 18-20 minutes, until golden brown. Remove the bagels from the oven and let cool on a rack.
  9. Serve the bagels fresh with a small dipping bowl filled with the za’atar and a small dipping bowl of your favorite olive oil.
  • Author: Ben Siman-Tov
  • Prep Time: 1 hour 10 minutes, including rising time
  • Cook Time: 18-20 minutes
  • Method: Baking
  • Cuisine: Israeli

Find it online: https://www.myjewishlearning.com/the-nosher/jerusalem-bagel-recipe/