Jerusalem Bagels

Imagine stepping into a bustling market in Jerusalem, the air thick with the aroma of freshly baked bread, spices, and the sweet hint of pomegranate. Among the many delights, the Jerusalem Bagel stands out—its unique texture, slightly chewy yet soft inside, and a nutty flavor that comes from sesame seeds. This recipe will guide you through creating these delightful bagels right in your kitchen, bringing a piece of Jerusalem to your table.

Why It Works Every Time

The secret to achieving the perfect Jerusalem Bagels lies in the balance of ingredients and technique. The combination of warm milk and active dry yeast creates a fluffy texture, while the touch of sugar enhances the flavor and aids in browning. The addition of baking powder gives the bagels that perfect rise, resulting in a soft, chewy bite that you won’t be able to resist. Moreover, the sesame seeds provide a delightful crunch and nutty flavor, making these bagels truly irresistible.

What Goes In

• 4 1/2 cups (500g) all-purpose flour: The foundation of your bagel, providing structure and chewiness.
• 2 tablespoons sugar: Sweetens the dough and helps with browning.
• 2 teaspoons kosher or sea salt: Enhances flavor and balances sweetness.
• 1 1/2 cups warm whole or low-fat milk: Activates the yeast and adds moisture for a tender crumb.
• 1 tablespoon (10g) active dry (instant) yeast: The leavening agent that makes your bagels rise.
• 1 teaspoon baking powder: Aids in the rise, giving the bagels their characteristic fluffiness.
• Olive oil: Adds richness and helps in keeping the bagels soft.
• 1/2 cup (75g) sesame seeds: For topping, providing a nutty crunch.
• 1 tablespoon pomegranate molasses: Adds a unique tangy sweetness.
• 2 tablespoons hot water: Used to mix with pomegranate molasses for a glaze.

Tools & Equipment Needed

• Mixing bowl: For combining the ingredients.
• Dough scraper: Helps in kneading and shaping the dough.
• Rolling pin: To roll out the dough before shaping.
• Baking sheet: For placing the bagels before baking.
• Parchment paper: To line your baking sheet for easy cleanup.
• Measuring cups and spoons: For accurate ingredient measurements.
• Tea towel: To cover the dough while it rises.

Stepwise Method: Jerusalem Bagels

Step 1: Prepare the Yeast

In a small bowl, combine the warm milk and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy and bubbly. This step is crucial as it activates the yeast, ensuring your bagels rise beautifully.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. This ensures even distribution of the dry ingredients.

Step 3: Combine Wet and Dry Ingredients

Make a well in the center of the dry ingredients and pour in the yeast mixture along with a drizzle of olive oil. Mix until a dough begins to form.

Step 4: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Step 5: First Rise

Place the dough in a greased bowl, cover it with a tea towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 6: Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 10 inches long, then form a circle, overlapping the ends slightly to create a bagel shape.

Step 7: Second Rise

Place the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let them rise for another 30 minutes.

Step 8: Preheat the Oven

While the bagels are rising, preheat your oven to 375°F (190°C).

Step 9: Prepare the Topping

In a small bowl, mix the pomegranate molasses with hot water to create a glaze. Brush this mixture over each bagel, then sprinkle generously with sesame seeds.

Step 10: Bake the Bagels

Bake in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Step 11: Cool and Enjoy

Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes before serving.

Variations by Season

• Spring: Add fresh herbs like dill or chives into the dough for a refreshing twist.
• Summer: Incorporate sun-dried tomatoes and olives for a Mediterranean flair.
• Fall: Mix in pumpkin puree and warm spices like cinnamon and nutmeg for a seasonal treat.
• Winter: Top with za’atar spice blend for a cozy, aromatic flavor.

Pro Perspective

The key to perfecting Jerusalem Bagels is patience. Allowing the dough to rise adequately is essential for achieving that airy texture. Don’t rush the process, and make sure to keep an eye on the oven to avoid over-baking. Remember, the best bagels are made with love and attention to detail. Enjoy them fresh out of the oven for the best experience, but don’t hesitate to experiment with toppings and fillings!

Save It for Later

Jerusalem Bagels can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked bagels. Allow them to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. To enjoy, simply thaw and toast until warmed through.

Jerusalem Bagels Q&A

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might also need to adjust the liquid slightly as whole wheat flour absorbs more moisture.

What can I serve with Jerusalem Bagels?

These bagels are delicious on their own or can be served with a variety of spreads such as cream cheese, hummus, or avocado. They also pair wonderfully with smoked salmon, fresh vegetables, and pickles for a complete meal.

How do I know when my bagels are baked properly?

Bagels are done when they are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach at least 190°F (88°C) for a fully cooked bagel.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, shape the bagels, and place them on a baking sheet. Cover and refrigerate them overnight. Allow them to come to room temperature before baking the next day for best results.

Explore More

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker
• Bon Appétit
• Food Network

The Last Word

Baking Jerusalem Bagels at home is not just about following a recipe; it’s about embracing the culture and the flavors of a city steeped in history. With each bite, you’ll be reminded of the bustling streets and the warmth of shared meals. So roll up your sleeves, gather your ingredients, and let the aroma of freshly baked bagels fill your kitchen. Enjoy the process, share them with loved ones, and most importantly, savor every delicious bite.