Last updated on October 2nd, 2024.
Jerusalem Bagel is a fluffy, thin oval ring-shaped breads coated with sesame seeds and baked into deep golden brown.
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What is a Jerusalem Bagel
Jerusalem bagels, also known as “Ka’ak Al-Quds,” are a traditional Middle Eastern bread that is especially popular in Jerusalem. Unlike the regular bagels which are famous for their dense, chewy texture, Jerusalem bagels are elongated, oval-shaped, thin, and have a soft, fluffy interior with a slightly crisp crust coming from the coat of sesame seeds, giving it a distinct flavor.
This bagel recipe was introduced to Jerusalem during the Otoman period, and it is a similar bread to the famous Turkish Simit. These yeasted breads are sold on the streets of Jerusalem abundantly piled over each other in a carts that is moved around by the street vendors. There is nothing more exciting that munching on a fresh bagel while enjoying the crisp air of the city of gold.
In the old city, the traditional bagels are enjoyed with za’atar spice mix and sometimes a dip of extra virgin olive oil. But out of the city’s walls these bagels are known as Sesame Bagel, and are as common in Israel as Cornetti in Italy and Pain aux Raisin in France. (though the shape is round like new york bagel, and yes cream cheese is often included). It widely popular to make cheesy panini sandwiches (toast G’vina a childhood favorite). Personally, I love to smother the bagel with Nutella, and enjoy it with a hot, sweet cup of Moroccan Mint Tea.
I discovered this recipe from the wonderful cookbook Good Food, 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, this Challah , Pletzel, these Potato Bourekas, and of course these Sufaniyot.
Ingredients
To make Jerusalem bagels, you’ll need the following ingredients:
- 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
- Salt
- Warm water (plus more for dipping the bagels, no need for egg wash). You can use lukewarm whole milk, but than the bagels will not be Parve (dairy free).
- Vegetable oil.
- Sesame seeds
Step-by-Step Instructions
Prepare the Dough
- In a large bowl of a stand mixer, place the flour, yeast, sugar and salt and use the paddle attachment to blend the ingredients on low.
- Pour the oil into the water than pour the mixture into the dry ingredients. Mix on low until you have a shaggy mass then replace the paddle attachment with the dough hook attachment.
- Increase speed to medium speed and mix for 5-7 minutes, until the dough is smooth and cleans the sides of the bowl.
- Coat the top of the dough with oil, cover with plastic wrap, or a damp kitchen towel and set a side to rest for 30-60 minutes in a warm place.
Shape the Bagels
- Punch the dough to release the air, then place it over a clean floured surface. Have a large wide bowl filled with 2 inches water, and a small baking sheet with the sesame seeds ready next to your work surface. Line two large baking sheets with parchment paper.
- Divide the dough into five equal pieces (about 185g each), and roll each part to a 20-inch log.
- Pinch the edges together then gently lift the dough and dip it into the water, then into the sesame pan, on both sides.
- Line the bagel dough over the prepared baking tray in an oval shape and set a side to rest for 30-60 minutes.
- Bake.
Tips
- The dough will be sticky after the first mixing process, and that is ok, do not be tempted to add more flour.
- It might be a bit tricky to roll and shaoe 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.
- If you can, bake this bread in a wood-fired oven.
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.
Jerusalem Bagel
Oval shaped fluffy bagels with a crisp crust and coated with sesame seeds.
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.
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Pour the water and oil in a large measuring cup.
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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.
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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.
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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
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Divide the dough into five equal parts (each about 180g).
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Roll each piece into a 20-inch log. If the dough is sticky, lightly dust your work surface and the palm of your hands.
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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.
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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.
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Genlty lift it and place it over the prepared baking sheet, shaping it into an oval.
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Set a side to rest for 30-60 minutes. Preheat the oven to 400F.
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Bake for 15-17 minutes, until the bagels are golden brown.
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Remove from the oven and allow to cool for 10-15 minutes, and serve.
Recipe 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.
-
- 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.
-
- 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.