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jerusalem bagel recipe.
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Fluffy Jerusalem Bagel | Easy Recipe!

Oval shaped fluffy bagels with a crisp crust coated with sesame seeds.
Course Breakfast
Keyword jerusalem bagel
Prep Time 15 minutes
Cook Time 17 minutes
1 hour
Servings 5 Bagels
Author Dikla Levy Frances

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

    • 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.