Move over regular bagel, Jerusalem Bagel has come to take your place. There’s something incredible about biting into the chewy yet soft bagel covered in sesame seeds that will take your bread craving to another level.
Jerusalem Bagel Recipe Straight Out Of The Jerusalem Market
Servings
5 Servings
Ingredients
- 3 tablespoons white sugar
- 2 ¼ teaspoons of active dry yeast
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 ¼ cups warm water
- 3 cups Bob’s Red Mill All Purpose Flour
- Cold water
- Sesame Seeds
- Olive oil for dipping
- Zaatar for dipping
Instructions
- Add sugar, yeast, salt, olive oil and warm water to a large mixing bowl and stir.
- Gradually add in Bob’s Red Mill All Purpose Flour until the dough begins to form.
- Move dough onto a floured flat surface and knead for 5 mins until no lumps are left in the dough.
- Place dough back into the mixing bowl (oil the bowl lightly so that the dough doesn’t stick to it). Cover with a towel.
- Put a full glass of water into the microwave and microwave on high for 2 minutes.
- Move the glass into the corner of the microwave, put the covered bowl with dough inside, close the door and leave to rise for 45 minutes. This is a quick hack to rise the dough fast. Otherwise, let the dough rise on the counter for an hour and a half or until at least doubled in size.
- Preheat oven to 400°F or 200°C.
- Put the dough on the counter and separate into tennis ball shapes.
- Using two fingers, make a hole in the middle of the circle then stretch it out into a large circle.
- Dip the circles in cold water then cover completely in sesame seeds.
- Place on a baking sheet and let it rest for 10 mins.
- Bake for 15-20 minutes until lightly golden.
- Brush generously with olive oil as soon as you take it out of the oven.
- Serve with olive oil and zaatar for dipping.
Sure, you can simply thaw or reheat for a few minutes before serving
Can these be frozen for a few days?
I baked my bagels 2 times. They turned out real real great, geshmak! First I didn’t have enough sesame, but it turned Ok nevertheless. The second time I deeped them in the sesame seeds and my bagels came out smelling super attractive! Second time I made them thiner. Both ways are soooo good! I am so happy that I’ve found your recipe! Now it will be my only fav! Never baked Jerusalem bagels before and never tried them since I come from Centra Asia, Kyrgyz Republic. I brought my bagels to work and my co-workers really liked them. I had z’atr brought to me from Lebanon recently and I told my co-workers the story of these bagels, showed them photos how they are traditionally sold in Jerusalem, the taste of z’atr was a little bit strange to them, they tried it for the very first time in their lives. Cooking Jerusalem bagels following your recipe both times made me feel like I’m on the cloud nine, so happy and satisfied. Todah rabah!
Thank you so much for this amazing comment, so glad the recipe worked well for you.
Do you have nutritional information?
Does it have to be brushed with olive oil after baking? I would like to make it a little lower in fat/calories.
You can probably skip that oil, might not be as crisp and shiny but should be fine.
I am not sure what I love more when I receive your emails. The recipes or the music in the back. Both are very inspiring. Would you mind giving me any details/link where to find the music? Thanks.
Thanks so much, unfortunately, I don’t have the info on the music, it is stock music, but I don’t have the name.
I just made the bagels. I had no problems and they tasted great. The center was nice and soft and the top was somewhat crispy. I cannot wait to try again and maybe will make them look as nice as they tasted.
Thanks so much for commenting so glad they were a hit.
We made these to break the fast and absolutely loved them! I did not expect them to be so chewy on the inside with a perfectly crispy exterior. This recipe is a keeper – can’t wait to make them again for hosting brunch!
Do you mean Gluten Free flour? I am really now sure how it will work.
Will this work with HF flour?
Thanks so much for sharing. I would love to know how to make it with sourdough instead of yeast, but I assume it would take more time. You can for sure add or swap in poppy seeds, I have also seen it stuffed, which sounds fun too! Keep us posted on your experiments.
Well, I made the Bagels this morning. Came together in 1 1/2 hours which is great for any bread. I have spent hours or even days with bagel recipes. It was very good but as you say, different. It won’t replace the deli bagel …. at least on my table.
Great for sopping up a fried egg plate. How about as bread sticks? …. maybe use/add poppy seeds ….. how would it work with sourdough starter in the reduced time frame?
I’ll be in the kitchen experimenting with my new found Jerusalem Bagel dough.
Thnx
Hmm, not sure how that sub will affect the results, maybe just 25% would be okay.
If you reheat them a bit they will be perfect!
HI, Tamar: Can I substitute some rye flour? and, how much?
How are these the next day? I’m thinking of making them erev yom kippur for break-fast
It won’t be greasy it sort of absorbs in and if you eat it right away it will be like when you dip bread in olive oil, perfect!
Wont it be greasy if you brush the oil over it after it bakes?
I can’t say for sure, not sure how it would work.
We haven’t tried it, but I don’t see why not.
Can u use gluten free flour?
Can this dough be made in a bread machine??
LOL it is not like the regular bagel you are used to, but it is really good, adjust your expectations and you will love it.
What, no boiling? How could this be a real bagel? I’ll give it a try and report back.