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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 15-18 minutes, rotating midway to guarantee uniform caramelization. Seek a deep golden-brown exterior indicating perfect doneness.
- 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