Jerusalem Bagels: A Taste of the Old City

The first time I encountered a Jerusalem bagel, it wasn’t in Jerusalem at all, but at a small Middle Eastern bakery tucked away in my neighborhood. I was immediately captivated by their unique shape – long and oval, draped generously with sesame seeds. The aroma alone was intoxicating: warm, yeasty bread mingling with the nutty fragrance of toasted sesame. Biting into one fresh from the oven was an experience. The crust yielded with a satisfying snap, giving way to a soft, slightly chewy interior. Paired with a simple blend of za’atar and olive oil, it was a revelation – a simple, yet deeply satisfying taste that transported me to the bustling streets of Jerusalem. From that moment on, I was determined to recreate these incredible bagels at home.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6-8 bagels
• Dietary Type: Vegetarian

Ingredients

• 4 ½ cups all-purpose flour
• 3 ½ tablespoons sugar
• 2 tablespoons powdered milk
• 1 tablespoon dry yeast
• 1 ½ cups warm water
• 3 tablespoons oil (olive oil is a great option)
• 1 teaspoon salt

For Topping:

• 1 egg
• 1 tablespoon water
• 3 tablespoons sesame seeds
• 2 tablespoons sugar
• 1 tablespoon salt

Equipment Needed

• Large mixing bowl or stand mixer
• Dough hook attachment (if using a stand mixer)
• Measuring cups and spoons
• Lightly oiled bowl
• Parchment paper
• Baking tray
• Wire rack

Instructions

1. In a large bowl or the bowl of an electric mixer fitted with a dough hook, combine the flour, sugar, powdered milk, dry yeast, warm water, oil, and salt.
2. Mix on low speed until the ingredients come together into a shaggy dough.
3. Increase the speed to medium and knead for about 7 minutes, or until the dough is smooth and slightly shiny. The dough should be elastic and pull away from the sides of the bowl.
4. Place the dough in a lightly oiled bowl, turning it to coat all sides. This prevents the dough from drying out as it rises.
5. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 45 minutes to 1 hour. The exact time will depend on the temperature of your kitchen.
6. Once the dough has doubled, gently punch it down to release the air.
7. Divide the dough into 6 or 8 equal pieces, depending on your desired bagel size.
8. Flatten each piece of dough slightly.
9. Using your thumb, punch a hole in the center of each flattened piece of dough.
10. Gently stretch the dough (be careful not to tear it) into an elongated oval shape. This is the characteristic shape of Jerusalem bagels.
11. Place each bagel on a baking tray lined with parchment paper. The parchment paper will prevent the bagels from sticking to the tray.
12. Cover the bagels loosely with plastic wrap or a clean kitchen towel and let them rise a second time for about 20 minutes. This second rise is crucial for achieving a light and airy texture.
13. Preheat the oven to 350°F (180°C).
14. In a small bowl, whisk together the egg and water to create an egg wash.
15. In another small bowl, combine the sesame seeds, sugar, and salt for the topping.
16. Brush each bagel generously with the egg wash. This will give them a beautiful golden-brown color and help the sesame seeds adhere.
17. Sprinkle each bagel heavily with the sesame seed mixture. Don’t be shy – the generous coating of sesame seeds is what makes Jerusalem bagels so distinctive.
18. Bake for 15 minutes, or until the bagels are a rich golden brown and crispy. Keep a close eye on them during the last few minutes of baking to prevent them from burning.
19. Transfer the bagels to a wire rack to cool completely. This allows air to circulate around them, preventing them from becoming soggy.
20. Serve with za’atar and olive oil for a truly authentic experience.

Expert Tips & Tricks

• For a richer flavor, use high-quality olive oil in the dough.
• If your kitchen is cold, you can speed up the rising process by placing the dough in a warm oven (turned off!) with a bowl of hot water.
• Don’t over-knead the dough, as this can result in tough bagels.
• If you find that the sesame seeds are not sticking well to the bagels, try gently pressing them into the dough after brushing with the egg wash.
• To ensure even baking, rotate the baking tray halfway through the baking time.
• For extra crispy bagels, try baking them on a baking stone or pizza steel.

Serving & Storage Suggestions

Jerusalem bagels are best served fresh, warm, and with a generous drizzle of olive oil and a sprinkle of za’atar. They are also delicious with labneh, hummus, or any other Middle Eastern dip.

Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. To reheat frozen bagels, thaw them completely and then bake them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through. You can also toast them for a crispier texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	337 kcal	N/A
Total Fat	6.4 g	N/A
Saturated Fat	1.1 g	N/A
Cholesterol	1.9 mg	N/A
Sodium	301.7 mg	N/A
Total Carbohydrate	60.5 g	N/A
Dietary Fiber	2.3 g	N/A
Sugars	6.5 g	N/A
Protein	8.4 g	N/A

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• For a gluten-free version, use a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid depending on the blend you use.
• For a vegan version, substitute the powdered milk with a plant-based milk powder and use a plant-based milk for the egg wash. You can also use aquafaba (the liquid from a can of chickpeas) as an egg wash substitute.
• Add different spices to the sesame seed topping, such as cumin, coriander, or chili powder.
• Experiment with different fillings, such as feta cheese and spinach, or sun-dried tomatoes and pesto.
• For a sweeter bagel, add more sugar to the dough or brush with honey after baking.

FAQs (Frequently Asked Questions)

Q: What makes Jerusalem bagels different from regular bagels?
A: Jerusalem bagels are typically longer and more oval-shaped than traditional bagels. They are also covered in a generous amount of sesame seeds and are often served with za’atar and olive oil.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the day before and store it in the refrigerator overnight. Allow it to come to room temperature for about 30 minutes before shaping and baking.

Q: Why is my dough not rising?
A: Make sure your yeast is fresh and that the water is warm, not hot. Also, a cold environment can hinder the rising process. Find a warm spot for your dough to proof.

Q: Can I freeze the baked bagels?
A: Yes, you can freeze baked bagels for up to 2 months. Thaw them completely before reheating.

Q: What is za’atar?
A: Za’atar is a Middle Eastern spice blend typically made with thyme, sesame seeds, sumac, and salt. It adds a savory and earthy flavor to the bagels.

Final Thoughts

Now it’s your turn to bring a taste of Jerusalem into your kitchen. Don’t be intimidated by the process; it’s much simpler than it seems. With a little patience and love, you’ll be rewarded with warm, fragrant bagels that are perfect for sharing with friends and family. I encourage you to experiment with different toppings and fillings to create your own unique version of this beloved Middle Eastern treat. Perhaps you’ll pair it with a strong cup of Turkish coffee or a refreshing glass of mint lemonade. Whatever you choose, I hope this recipe brings you as much joy as it has brought me. Happy baking!