Jerusalem bagel (ka'ak al-quds or beigel yerushalmi)
User Reviews
0.0
0 reviews
Unrated
Jerusalem bagel (ka'ak al-quds or beigel yerushalmi)
Report
The Jerusalem bagel is a traditional Middle Eastern bread in the shape of an elongated ring coated with sesame seeds.
Share:
Ingredients
For the dough
- 8 cups all-purpose flour , sifted
- 1 cup water , at 97 F / 36°C
- 2 tablespoons active dry yeast
- 4 tablespoons powdered milk
- ¼ cup olive oil
- 1 egg , optional
- 4 tablespoons caster sugar
- 2 teaspoons salt
To brown
- 4 tablespoons date (or grape molasses, or 4 tablespoons liquid honey)
- 1 cup water , at 97 F / 36°C
- 14 oz. golden sesame seeds
Equipment
- Stand mixer
- baking sheet
- parchment paper
Add to Shopping List
Instructions
- In the bowl of a stand mixer, combine the sugar and flour.
- Dig a well in the center of this mixture, place the yeast in it. Pour over half the water and leave to stand for 10 minutes.
- Add the oil and the egg and, using the dough hook, knead slowly for 5 minutes, incorporating the water gradually.
- Then, add the salt, and knead until obtaining a soft and homogeneous dough.
- If the dough is too sticky, add 2 or 3 tablespoons of flour and if, on the contrary, it is too dry and hard, add a little warm water very gradually.
- The dough should be kneaded for at least 10 minutes.
- Cover the dough and let it rise for 1h30 in a warm place away from drafts. It should at least double in size.
- Meanwhile, roast the sesame seeds in a pan and, in a bowl, mix the molasses (or honey) and water.
- After the dough has risen, place it on a work surface and lightly knead it with the palm of the hand.
- Divide the dough into 12 pieces.
- Roll out each piece of dough into a tube about 30 inches (80 cm) long.
- Then, join the two edges to form an oval ring. Join the 2 ends and pinch them together.
- Repeat the operation until the rolls of dough are used up.
- Dip each Jerusalem bagel in the molasses and water mixture then roll them gently in the sesame seeds and place them, spaced apart, on a baking sheet lined with parchment paper.
- Cover with a cloth and let rise for another 20 minutes, in a warm place away from drafts.
- Preheat the convection oven for 20 minutes to 350 F / 180°C (or 390 F / 200°C if conventional oven).
- Bake for 12 to 15 minutes until the Jerusalem bagels are golden brown.
- Serve with za'atar, olive oil and labneh.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
