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A close-up of freshly baked, oval-shaped bagels covered in sesame seeds, resting on a sheet of parchment paper. The image shows three bagels with a golden-brown crust, highlighting the texture and seed coating.
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Jerusalem Bagels Recipe

Prep Time2 hours
WORK TIME30 minutes
Cuisine: Middle eastern
Servings: 6 yields

Ingredients

  • 4 cups 500g all-purpose flour
  • 1 tbsp active dry yeast
  • 1 tbsp salt
  • 3 tbsp sugar
  • 1½ cups 360 ml warm water
  • 3 tbsp olive oil
  • 1.25 cups 187g sesame seeds

Instructions

  • DIRECTIONS
    1. Put flour, yeast and sugar in the bowl of a stand mixer. Mix and add salt, oil and water.
    2. With dough hook attachment knead the dough for 6-7 minutes, until smooth and elastic. Place in an oiled bowl. Cover bowl with plastic wrap or a damp kitchen towel, let rise until doubled, about 45 minutes.
    3. When the dough has risen, punch it down and turn it out onto a lightly floured countertop. Divide into 6 equal pieces. Shape each piece into a ball. Dig your thumbs into the center to create a hole and stretch the dough outward to create an oval ring.
    4. Dip the bagels in cold water then dip coat with sesame seeds. Place the bagels on a try lined with parchments paper. Cover and let rest for 20 minutes.
    5. Preheat oven to 190C (375F).
    6. Bake for 15-20 minutes. Until golden brown.

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