Stepwise Method: Jerusalem Bagels

• 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.
• In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder to evenly distribute the 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.
• Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic, adding more flour if sticky.
• Place the dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for about 1 hour or until doubled in size.
• Punch down the dough and divide into 8 equal pieces. Roll each piece into a 10-inch rope and form a circle by overlapping the ends slightly.
• Place shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rise for another 30 minutes.
• Preheat the oven to 375°F (190°C).
• Mix pomegranate molasses with hot water to create a glaze. Brush over each bagel and sprinkle generously with sesame seeds.
• Bake for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.
• Remove from oven and cool on a wire rack for at least 10 minutes before serving.