Description
This Jerusalem Bagel recipe offers a unique twist on traditional bagels with its oval ring shape and a crunchy sesame seed coating. The dough is soft, elastic, and slightly sweetened with honey, creating a deliciously chewy interior and a golden crust. Perfect for breakfast or a snack, these bagels pair well with a variety of toppings or can be enjoyed plain.
Ingredients
Dough Ingredients
- 4 ½ cups all-purpose flour or white bread flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 ½ cups whole milk (or unsweetened almond milk for vegan option), warm
- 1 tablespoon active dry yeast (fast-action)
- 1 teaspoon baking powder
- Olive oil, for rubbing
Sesame Coating
- 1 cup raw white sesame seeds
- 1 to 2 tablespoons honey
- 1 to 2 tablespoons water (to achieve desired consistency)
Instructions
- Mix and knead the dough: Combine the flour, sugar, salt, warm milk, yeast, and baking powder in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until a soft, pliable dough forms. If mixing by hand, knead on a clean surface until smooth and elastic.
- Allow the dough to rise: Lightly coat the dough with olive oil, place it in a large bowl, and cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 hour until it doubles in size.
- Prepare the sesame coating: In a shallow dish, combine the sesame seeds and honey with about 1 tablespoon of water, mixing to achieve a sticky but not too thick or thin consistency that will stick to the dough.
- Shape the dough: Punch down the risen dough and divide into 6 equal pieces. Roll each piece into an 8-12 inch log, form it into a ring by joining the ends, then gently stretch into an oval shape. Let rest for 15 minutes.
- Preheat the oven: Heat the oven to 450°F (230°C).
- Coat the shaped rings: Dip each dough oval into the sesame seed mixture to coat thoroughly. Place on a large baking sheet. Let them rest for another 10 minutes.
- Bake the bagels: Bake in the preheated oven for 15-20 minutes, or until deep golden brown and fully cooked through.
Notes
- For a vegan version, substitute whole milk with unsweetened almond milk and use a plant-based honey alternative or maple syrup.
- Ensure the sesame seed mixture is not too watery to guarantee the seeds stick well to the dough.
- Resting the dough rings before baking helps develop a tender crumb.
- Use raw white sesame seeds for a traditional flavor and texture.
- If you do not have a stand mixer, knead the dough by hand, which will take a bit longer but yields the same result.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
