Jerusalem Bagel Recipe
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
15 mins
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Resting time
1 hr 20 mins
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Servings
6 bagels
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Calories
3965 kcal
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Course
Bread
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Cuisine
Middle Eastern
Jerusalem Bagel Recipe
Description
The Jerusalem Bagel recipe starts with a dough made from all-purpose or bread flour, sugar, salt, warm milk (or almond milk for a vegan option), active dry yeast, and baking powder. Mixing and kneading develop a soft, elastic dough that is then coated lightly with olive oil and left to rise in a warm place until doubled in size.
A moist coating is prepared separately by mixing sesame seeds with honey and water, which will adhere to the shaped dough. This sesame-honey mixture forms a sweet, crunchy crust on the bagels once baked, distinguishing them from typical bagels. The dough's tender yet robust texture combines with the rich nuttiness of the sesame coating to produce a distinct bread experience.
The bagels can be frozen baked for up to one month and reheated in the oven from frozen to restore freshness. Adjusting the milk to a plant-based milk and substituting honey with a vegan alternative accommodates vegan diets without sacrificing texture or flavor.
The recipe is adapted from "The Palestinian Table" and includes practical tips for freezing and vegan substitutions to suit various needs.
Ingredients
- 4 ½ cup all-purpose flour or white bread flour
- 2 tablespoon sugar
- 2 teaspoon salt
- 1 ½ cups whole milk warm, or unsweetened almond milk for vegan option
- 1 tablespoon active dry yeast fast-action
- 1 teaspoon baking powder
- olive oil
For the sesame coating
- 1 cup sesame seeds I used raw white sesame seeds
- 1 to 2 tablespoons honey
Instructions
- Mix and knead the dough. Put the flour, sugar, salt, milk, yeast, and baking powder in the bowl of a freestanding mixer fitted with the dough hook (do not add the olive oil yet). Mix on medium speed until the dough comes together forming a soft and pliable ball. If you do not have a mixer, mix the dough ingredients in a large bowl and knead by hand (you can knead on a clean surface if that is easier for you) until the dough is smooth and pliable (it will take a bit longer this way, but will work). You are looking for a soft, elastic but robust dough.
- Allow the dough to rise. Rub the dough with a little bit olive oil and place it in a large bowl. Cove with plastic wrap or a damp kitchen towel. Set aside in a warm spot for 1 hour; the dough should rise and double in size.
- Work on the sesame coating. In a large shallow baking dish, combine the sesame seeds and honey with 1 tablespoon of water. Mix, adding a bit more water as necessary, until you have a wet mixture that is neither too sticky and thick that it clumps up, nor too thin (you’ll need to be able to coat the dough in the sesame seeds and have them stick).
- Divide the dough and make 6 equal pieces. Punch down the risen dough and divide it into 6 portions that are equal in size. Place them on a lightly floured work surface. Roll and stretch each piece into a log (about 8-12 inches long), then attach the ends together to form a ring (you should end up with 6 rings). Gently stretch out the rings to form ovals rather than circles. Set aside for 15 minutes to rest.
- Heat the oven to 450 degrees F (gas mark 8).
- Coat the rings or bagels with the sesame coating. Take each dough ring and dip it in the sesame mixture. Set it on a large baking sheet. Repeat with the remaining rings. Allow the rings to rest on the baking sheet one more time for 10 minutes.
- Bake. Place the baking sheet (or sheets) in the heated oven and bake for 15 to 20 minutes or until the bagels cook through and turn a deep golden color.
Notes
- The sesame seed and honey coating may yield more than needed; starting with half the sesame seeds and a tablespoon of honey is sufficient for fewer bagels.
- Baked Jerusalem bagels freeze well for up to one month; reheat in the oven from frozen before serving for best results.
- For a vegan version, substitute whole milk with unsweetened almond milk and replace honey with a plant-based sweetener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bagels
Amount Per Serving
Calories 3965 kcal
% Daily Value*
| Calories | 396.5kcal | 20% |
| Carbohydrates | 78.9g | 26% |
| Protein | 11.9g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1.3g | 7% |
| Potassium | 187.2mg | 4% |
| Fiber | 2.7g | 11% |
| Vitamin A | 98.8IU | 2% |
| Calcium | 122.2mg | 12% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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