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Jerusalem bagel (ka'ak al-quds or beigel yerushalmi)

The Jerusalem bagel is a traditional Middle Eastern bread in the shape of an elongated ring coated with sesame seeds.

Servings: 12 pieces
Calories: 392 kcal
Course: Appetizer , Bread
Cuisine: Israeli

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

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the sugar and flour.
  2. 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.
  3. Add the oil and the egg and, using the dough hook, knead slowly for 5 minutes, incorporating the water gradually.
  4. Then, add the salt, and knead until obtaining a soft and homogeneous dough.
  5. 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.
  6. The dough should be kneaded for at least 10 minutes.
  7. Cover the dough and let it rise for 1h30 in a warm place away from drafts. It should at least double in size.
  8. Meanwhile, roast the sesame seeds in a pan and, in a bowl, mix the molasses (or honey) and water.
  9. After the dough has risen, place it on a work surface and lightly knead it with the palm of the hand.
  10. Divide the dough into 12 pieces.
  11. Roll out each piece of dough into a tube about 30 inches (80 cm) long.
  12. Then, join the two edges to form an oval ring. Join the 2 ends and pinch them together.
  13. Repeat the operation until the rolls of dough are used up.
  14. 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.
  15. Cover with a cloth and let rise for another 20 minutes, in a warm place away from drafts.
  16. Preheat the convection oven for 20 minutes to 350 F / 180°C (or 390 F / 200°C if conventional oven).
  17. Bake for 12 to 15 minutes until the Jerusalem bagels are golden brown.
  18. Serve with za'atar, olive oil and labneh.