Jerusalem Bagel Recipe
“A mind-blowing crunch with comforting softness”
Liza Cohen Silnitzky
Original Recipe Author
We’ve all heard of plain bagels, everything bagels, sourdough bagels, and even blueberry bagels. But have you heard of Jerusalem bagels before?
If you haven’t, then allow us to introduce you to this delicacy! Unlike most bagels out there, Jerusalem bagels are originally from the Middle East.
They have a thin, crispy shell with an incredibly fluffy interior that goes well with various dippings and toppings.
The following recipe will help you create your very own batch of these delicious bagels. Let’s start!
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Frequently Asked Questions:
“PASTE RECIPE NAME HERE”
Does it come out sweet or savory?
The bagels come out sweet. However, if you want it to taste less sweet, you can reduce the amount of sugar.
Do I brush it with egg before baking?
No, there’s no need to do that
Jerusalem Bagel Recipe
Ingredients
- 2 lbs. flour (1 kg)
- 1 heaping tbsp. dry yeast
- 8 tbsp. sugar
- 1 tbsp. salt
- Some baking soda / baking powder
- 2½ cups warm water
- ¼ cup oil (or some more)
Instructions
- Set the salt aside and knead the rest of the ingredients by hand or in a mixer with a kneading hook.
- Continue kneading for 3–4 minutes until the dough turns soft but somewhat sticky.
- If it’s too dry or crumbly, add 1–2 tbsp of water slowly.
- If it’s too sticky, you can add some flour.
- Once the dough feels right, add the salt and knead for another 3–4 minutes
- Let the dough rest for about an hour.
- Once the hour is up, cut the dough into 10–12 even balls.
- Slightly flour the balls, then let them rest for another 30 minutes.
- Bring a bowl of water and another full of sesame seeds, black cumin, and Za’atar—If you’d like, combine the spices with the water in one bowl.
- Take the balls and start forming each one into the famous bagel shape.
- Dip the bagels in the water bowl first, then in the spices one.
- Preheat the oven to 400°F (200°C) and bake for about 12–14
your time to shine:
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“Excellent. Just like store-bought ones, and even better because it’s not commercially produced”
Noa
Fan
“Your recipe is really the best.
The measurements for the dough are precise, my dough came out soft and easy to work with, and the result is perfect”
Tzippy Ben-Porat
Fan
Oh, and we almost forgot!
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