Flavorful Jerusalem Bagels Recipe: A Homemade Delight

Crispy, golden jerusalem bagels have been my secret weekend breakfast obsession lately.

Neighborhood bakeries around Jerusalem inspire this delightful recipe with their traditional street-style approach.

Soft inside and wonderfully crusty outside, these oval-shaped treats capture the essence of Middle Eastern baking traditions.

My grandmother first shared her version during a memorable trip to Israel years ago.

Sesame seeds dance across the surface, adding nutty complexity and irresistible texture.

Warm kitchen aromas will draw everyone to the table, promising a delicious shared moment.

Jerusalem Bagels That Add Something Special

• Master Simple Technique: Recipe requires basic baking skills with straightforward steps anyone can follow, perfect for beginners wanting to explore Middle Eastern baking.
• Minimal Time Investment: Total preparation and baking takes under 2 hours, including rising time, making it ideal for weekend breakfast or spontaneous baking adventures.
• Cultural Culinary Experience: Homemade bagels offer authentic taste of Jerusalem street food, allowing home cooks to explore traditional flavors without complex ingredients or specialized equipment.
• Versatile Serving Options: Delicious warm or cooled, these bagels pair wonderfully with multiple spreads like za'atar, labneh, and hummus, providing flexible meal or snack possibilities.

What Shapes Jerusalem Bagels

• All-Purpose Flour: Provides the main structure for the bagel dough, creating a soft and chewy texture.
• Baking Powder: Helps the dough rise and creates a lighter bagel texture.

• Warm Milk, Yeast: Essential for activating yeast and developing rich flavor, key to traditional bagel fermentation.

• Sugar: Feeds the yeast and adds subtle sweetness to the dough.
• Salt: Enhances overall flavor and controls yeast growth.

• Sesame Seeds, Honey, Hot Water: Creates a classic Jerusalem bagel coating that adds nutty crunch and sweet glaze.
• Olive Oil: Used for coating dough during rising, preventing dry surface and adding moisture.

• Za'atar, Labneh, Hummus: Traditional Middle Eastern spreads that complement the Jerusalem bagel's flavor profile.

Jerusalem Bagels Step-by-Step Directions

Step 1: Prepare Dough Base

Grab your stand mixer or large mixing bowl.

Toss in flour, sugar, salt, yeast, baking powder, and warm milk.

Blend everything together using a dough hook until you get a smooth, elastic dough ball that looks silky and stretchy.

Step 2: Let Dough Rise and Expand

Gently massage olive oil all over the dough.

Cover with a clean kitchen towel or plastic wrap.

Place in a cozy, warm spot in your kitchen and let it grow and puff up until it doubles in size.

This might take around 1 hour in warm conditions or up to 2 hours if your kitchen is cooler.

Step 3: Craft Sesame Coating

In a shallow dish, blend sesame seeds with honey and hot water.

Mix until the seeds get slightly damp and stick together without becoming a clumpy mess.

Step 4: Shape Bagel Rings

Punch down the risen dough and transfer to a floured surface.

Slice the dough into 6 equal chunks.

Roll each piece into a long 12-inch log.

Connect the ends to form circular bagel shapes.

If the dough feels tight, let it relax for a few minutes before shaping.

Step 5: Dress and Bake Bagels

Crank your oven to 425°F.

Line a baking sheet with parchment paper.

Dunk each bagel into the sesame mixture, pressing gently so seeds stick nicely.

Arrange bagels on the prepared sheet.

Bake for 15-18 minutes, rotating midway, until they turn a deep golden brown.

Step 6: Cool and Enjoy

Allow bagels to cool slightly.

Serve with za’atar, labneh, hummus, or whatever spread makes your taste buds dance.

Bagel Texture Tips From Jerusalem

• Use a stand mixer or hand-kneading technique to develop gluten, ensuring a soft and stretchy dough texture that creates perfect Jerusalem bagels.
• Choose a warm, draft-free spot like near a preheated oven or on top of a warm appliance to help the dough rise consistently and quickly.
• Gently press sesame seeds into the bagel surface to ensure maximum seed coverage and prevent seeds from falling off during baking.
• Bake at a consistent 425°F (220°C) to achieve a crispy golden-brown exterior while maintaining a soft, tender interior.
• Experiment with different seed toppings like nigella seeds or mix honey with za'atar for a unique flavor profile that adds personal flair to traditional Jerusalem bagels.

Bagels From Jerusalem That Store Soft and Chewy

• Store leftover Jerusalem bagels in an airtight container for up to 3 days, keeping them fresh and preventing staleness.
• Wrap individual bagels tightly in plastic wrap, then place in a freezer bag. They'll stay delicious for 2-3 months when frozen properly.
• Thaw frozen bagels at room temperature, then warm in a preheated 350°F oven for 5-7 minutes to restore crispness and bring back their original texture.
• Slice bagels in half and toast on medium setting for a quick 1-2 minutes, creating a crispy exterior while maintaining a soft interior.

What Goes With Bagels At Brunch

• Pair Creamy Labneh: Spread thick, tangy labneh cheese for a classic Middle Eastern flavor that complements the nutty sesame crust perfectly.
• Brew Cardamom Coffee: Serve with strong Arabic coffee infused with cardamom, creating a traditional Jerusalem breakfast experience that highlights the bagel's rich texture.
• Match Herb-Packed Hummus: Offer a vibrant green herb hummus with extra olive oil, which adds freshness and complements the warm, toasted sesame seeds of the bagel.
• Select Fresh Israeli Salad: Add a crisp cucumber, tomato, and parsley salad dressed with lemon and olive oil to provide a light, zesty contrast to the dense, nutty bagel.

Jerusalem Bagel Style Ideas

• Gluten-Free Jerusalem Bagels: Replace wheat flour with a blend of gluten-free flours like almond, rice, and tapioca for a celiac-friendly version that maintains a soft texture.
• Whole Wheat Jerusalem Bagels: Swap half the all-purpose flour with whole wheat flour to boost fiber and create a nuttier, more robust flavor profile.
• Vegan Jerusalem Bagels: Substitute milk with almond or oat milk, use maple syrup instead of honey, and ensure all ingredients are plant-based while keeping the traditional shape and sesame coating.
• Low-Carb Jerusalem Bagels: Create a cauliflower or almond flour-based dough to reduce carbohydrate content, maintaining the classic bagel shape and sesame seed topping for those following ketogenic or low-carb diets.

FAQs

• Are Jerusalem Bagels different from regular bagels?

Yes, Jerusalem Bagels are softer, less dense, and have an oval shape compared to traditional round, chewy New York-style bagels. They’re lighter and more elongated, typically topped with sesame seeds and have a slightly sweeter flavor profile.

• Why do Jerusalem Bagels use sesame seeds?

Sesame seeds are a traditional Middle Eastern ingredient that adds nutty flavor, crunch, and nutritional value. The seeds are mixed with honey and water to help them stick to the bagel’s surface, creating a signature golden-brown coating when baked.

• Can I make Jerusalem Bagels without a stand mixer?

Absolutely! You can mix and knead the dough by hand. Use a large bowl and knead for about 8-10 minutes until the dough becomes smooth and elastic. The key is developing the gluten through consistent kneading.

• What type of flour works best for Jerusalem Bagels?

All-purpose flour is ideal for this recipe. It provides the right protein content for a soft, tender texture. If you want a slightly chewier bagel, you can substitute up to 25% of the all-purpose flour with bread flour.

Jerusalem Bagels Recipe

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4.6 from 14 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Warm, golden Jerusalem bagels bring Middle Eastern street food magic to your kitchen. Sesame-studded and perfectly chewy, these breads offer a delightful journey through Jerusalem’s culinary traditions you can savor at home.

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Ingredients

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Main Ingredients:

• 4 cups (500 grams) all-purpose flour
• 1 1/2 cups (360 milliliters) milk
• 1 tablespoon instant yeast

Supplementary Ingredients:

• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• Olive oil (for brushing)

Topping Ingredients:

• 1/2 cup (75 grams) sesame seeds
• 2 tablespoons honey
• 1 tablespoon hot water

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Instructions

1. In a robust mixing vessel, amalgamate flour, sugar, salt, yeast, baking powder, and warm milk into a cohesive, elastic dough using a dough hook or manual kneading technique. Work the mixture for 5-6 minutes until a smooth, supple texture emerges.
2. Massage olive oil across the dough’s surface, drape with a protective cloth, and allow fermentation in a cozy environment. Wait until the volume doubles – approximately 60-120 minutes depending on kitchen temperature.
3. Create a sesame coating by blending sesame seeds with honey and hot water. Ensure the mixture achieves a consistent, lightly moistened consistency without excessive clumping.
4. Deflate the risen dough and transfer to a lightly dusted work surface. Segment the mass into six uniform portions. Elongate each segment into 12-inch cylindrical shapes, then carefully connect ends to form circular structures. Permit brief resting if dough feels resistant.
5. Heat the oven to 425°F. Prepare a parchment-lined baking sheet. Immerse each bagel into the sesame mixture, gently pressing to secure seed adherence. Arrange on prepared surface.
6. Bake for 15-18 minutes, rotating midway to guarantee uniform caramelization. Seek a deep golden-brown exterior indicating perfect doneness.
7. Allow brief cooling before serving. Complement with traditional Middle Eastern accompaniments like za’atar, labneh, or robust hummus for an authentic culinary experience.

Notes

• Opt for fresh active dry yeast to ensure the dough rises properly and develops a rich, airy texture.
• Use lukewarm milk (around 110°F) to activate the yeast without killing it, creating the perfect rising environment.
• Allow extra rising time in cooler kitchens, as temperature significantly impacts dough development and final texture.
• Experiment with sesame seed ratios – mix white and black seeds for a more complex, visually appealing coating.
• Knead the dough thoroughly to develop gluten, which gives Jerusalem bagels their characteristic chewy consistency.
• Keep the dough surface lightly oiled during rising to prevent drying and cracking.
• For gluten-free adaptation, substitute all-purpose flour with a blend of gluten-free flour and xanthan gum.
• Brush bagels with egg wash before adding sesame seeds for enhanced golden color and seed adherence.
• Store cooled bagels in an airtight container to maintain softness and prevent staleness.
• Toast leftover bagels briefly to restore their crisp exterior and warm, soft interior.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 4 g
• Sodium: 150 mg
• Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 5 mg