Last updated on December 15th, 2025.
Jerusalem Bagel is a light fluffy, thin oval ring-shaped bagels coated with sesame seeds and baked into deep golden brown. Easy to make with only a few pantry ingredients and a great bread for dipping, snacking and as a sandwich roll.
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Jerusalem bagels, also known as Ka’ak Al-Quds, are not your New York bagel’s dense, chewy cousin. These are long, oval, thin, tender, and proudly fluffy on the inside, with a lightly crisp crust thanks to a generous sesame coat. They are also extremely easy to make, and call for no special ingredient or tool.
I grew up eating them as a simple cheese panini, and despite the fancy name, we just called them a sesame roll. In Israel, they’re everywhere. Think of them like cornetti in Italy or pain aux raisins in France. Completely ordinary, totally iconic, and impossible to ignore once you’ve had one.
I discovered this recipe from the wonderful cookbook Good Food (affiliate), which I can not recommend highly enough written by the talented Sina Mizrahi, and after baking this great recipe many, many time, I am excited to share another nostalgic recipe that is close to my heart, like this Israeli Rugelach.
The Ingredients
The complete recipe including measurements is at the bottom of this post in the recipe card. Here is a quick overview of the ingredients including substitutions when possible.
- All-purpose flour. There is no need for bread flour for this recipe, but check the bag’s label to make sure it is unbleached flour.
- Instant yeast. For active dry yeast option see recipe notes.
- Sugar and Salt. Very small amount of sugar to feed the yeast and provide a light and fluffy dough texture. The salt in this recipe is important for flavor, as it is a savory dish.
- Warm water (plus more for dipping the bagels, no need for egg wash). Warm, not hot for a quick yeast activation. Hot water will kill the yeast.
- Vegetable oil. Is what gives the dough a tender, not so chewy bite. Use a flavorless oil, like canola. Other oils like olive oil, or avocado oil will change the flavor and in some cases (especially if using olive oil) add bitter notes.
- Sesame seeds. The star of the show and what gives these bagels their unique, distinguished flavor, so please do not skip this ingredients. You can however, mix it with whole poppy seeds, or a tablespoon or two of everything bagel mixture.
Make It
This recipe is pretty straight forward and calls for two rest periods, the first one is about 90 minutes and the second up to one hour. Below are step-by-step images for visual cues including all my tips, tricks hacks and lessons from baking this recipe.
- I used a stand mixer to make the dough, but it can be made by hand using a large bowl. Do not use a hand mixer, it is not string enough.
- The dough will be sticky after the first mixing process, and that is ok, do not be tempted to add more flour.
Shape the Bagels & Bake
- It might be a bit tricky to roll and shape the dough, as it might still be slightly sticky. But that’s ok, and all you need to do is sprinkle a very light dust of flour as you roll (too much flour might make it too hard to roll).
- Let gravity do the job and allow the dough to pull down and get its oval shape when you lift it.
Storage, Freeze And Make ahead
- Storage: Store freshly baked bagels in an airtight container at room temperature for up to 2 days. The bread is best the same day.
- Freezing: To freeze, allow the bagels to cool completely, then wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes.
- If you wish to make the dough the night before, reduce the yeast amount to 1 1/2 teaspoon and allow to rest in the refrigerator.
Fluffy Jerusalem Bagel | Easy Recipe!
Ingredients
- 4 Cups All-purpose flour (500g)
- 2 Tablespoons Sugar (25g)
- 2 teaspoon Salt
- 1 Tablespoon Instant yeast
- 1 1/2 Cups Lukewarm water (360ml)
- 1/4 Cup Oil (60ml)
- 3 Tablespoons Water for soaking the raw bagels
- 1 Cup Sesame Seeds for coating the bagels
Instructions
- In a large bowl of a standing mixer measure the flour, sugar, salt and yeast.
- Pour the water and oil in a large measuring cup.
- Use the paddle attachment to blend the dry ingredients on low for about 30 seconds.
- Pour in the water and oil mixture and mix until you have a shaggy mass.
- Replace the paddle attachment with the dough hook attachment and mix on medium speed for about 5-7 minutes. Until you have a smooth dough, slightly sticky the cleans the sides of the bowl.
- Spary the top of the dough with cooking oil, cover with plastic wrap and set a side to rise for 30-60 minutes in a warm spot.
- Before shaping the dough, filled a wide bowl with the water, and a small cookie sheet with the sesame seeds. Line two large baking sheets with parc
- Divide the dough into five equal parts (each about 180g).
- Roll each piece into a 20-inch log. If the dough is sticky, lightly dust your work surface and the palm of your hands.
- Pinch together the ends of each log, then gently lift and place it in the water. Trun it over to wet it on both sides.
- Move the wet bagel from the water bowl to the sesame tray and gently press it on both sides to get as much sesame as possible.
- Genlty lift it and place it over the prepared baking sheet, shaping it into an oval.
- Set a side to rest for 30-60 minutes. Preheat the oven to 400F.
- Bake for 15-17 minutes, until the bagels are golden brown.
- Remove from the oven and allow to cool for 10-15 minutes, and serve.
Notes
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- To use active dry yeast, increase to 4 teaspoons and mix it with 1/2 cup of water, and 1 teaspoons of the sugar. Let it sit for 5-10 minutes until the top is frothy, then add the dry ingredients and follow the recipe.
- The bagels are best same day.
- Store at room temperature for up to two days.
- To freeze, wrap with aluminum foil, place in a plastic bag and freeze for up to two months. When ready, unwrap and let reach room temperature. Place in the oven to warm for about 5-10 minutes.
- The dough will be sticky after the first mixing process, and that is ok, do not be tempted to add more flour.
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- It might be a bit tricky to roll and shape the dough, as it might still be slightly sticky. But that’s ok, and all you need to do is sprinkle a very light dust of flour as you roll.
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- If you can, bake this bread in a wood-fired oven.
Hello the picture looks like there is cheese in the middle but no mention in the recipe? Love your blog have made many things with great success.
Hi Kimberly!
The cheesy bagel is just one way of having fun with the bread. I sliced it at the center like a hamburger roll, then topped one side with cheese (any type you like) and baked it for about 5 minutes in a 350F preheated oven. You can also use a panini maker and add more toppling (i love to spread some mustard and top with dill pickles.
This bread was sooooo good. Unfortunately, they didn’t last long enough for me to try to put the cheese in the middle, which was my original question. My husband fell in love with it and has already asked for it again.
I know what you mean, they go fast and my complements to the chef on an excellent execution! Thank you for sharing.
Hi Dee! This recipe looks great but I only have bread flour on hand… will I yield similar results if I substitute the AP flour with bread flour?
Yes, it should be fine, just pay attention not to over knead/mix.
This recipe seems pretty straight forward. What is the yield per recipe? If I wanted to make a dozen, would I need to double the recipe? I had one of these on a vacation, and I love these!
For 12 bagels you should double the recipe then divide the dough into 12 pieces. Let me know how it turns out.
Your post is worthy of everyone’s attention. I’m excited to learn more and more. Thanks for sharing!
Thank you so much!!!