Picture this: You’re walking through the bustling streets of Jerusalem, and the scent of freshly baked bread fills the air. Just ahead, a vendor pulls out a tray of golden, sesame-crusted bagels—soft, pillowy, and warm. That’s Jerusalem Bagels, a beloved street food that’s lighter and fluffier than the traditional bagels you might be used to.
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These oval-shaped beauties are slightly sweet, incredibly soft, and coated in a generous layer of sesame seeds. Unlike their boiled cousins, Jerusalem bagels are baked straight away, making them quick and easy to prepare. Whether you dip them in za’atar-spiced olive oil, slather them with labneh, or enjoy them plain, trust me—these are about to become your new favorite bread!
Why You’ll Love Jerusalem Bagels
Soft and Fluffy: These bagels are light and airy, making them perfect for sandwiches or dipping.
Easy to Make: No boiling required—just mix, shape, and bake!
Sweet and Savory Balance: A touch of sugar gives them a subtle sweetness, while the sesame crust adds a nutty crunch.
Perfect for Sharing: These oversized bagels are meant to be torn apart and enjoyed with friends and family.
Great with Any Toppings: Pair them with butter, cheese, hummus, or even a drizzle of honey!
Ingredients in Jerusalem Bagels
All-Purpose Flour: The base of these bagels, giving them a soft yet sturdy texture.
Yeast: Helps the dough rise to create that light, fluffy bite.
Sugar: Adds a slight sweetness and helps with browning.
Milk or Water: Milk makes them extra tender, but water works just as well.
Olive Oil: A must-have for flavor and softness.
Salt: Enhances all the flavors in the dough.
Sesame Seeds: The signature topping that gives these bagels their iconic look and nutty taste.
Egg Wash or Honey Glaze: Helps the sesame seeds stick and adds a beautiful golden finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Dough: In a large bowl, mix flour, yeast, sugar, and salt. Gradually add warm milk (or water) and olive oil, stirring until a sticky dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Let It Rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise for about an hour, or until doubled in size.
Shape the Bagels: Divide the dough into equal portions and roll each into a rope. Connect the ends to form an oval shape, pressing firmly to seal.
Coat with Sesame Seeds: Brush each bagel with an egg wash or a honey glaze, then dip into a plate of sesame seeds, coating generously.
Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Bake to Perfection: Arrange the bagels on the baking sheet and bake for about 15–20 minutes until golden brown and puffed.
Cool and Serve: Let the bagels cool slightly before tearing into them. Enjoy with butter, cheese, or your favorite spreads!
Nutrition Facts
Servings: 6–8 bagels
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 15–20 minutes
Total Time: 1 hour 30 minutes
How to Serve Jerusalem Bagels
Classic Style: Enjoy warm with a drizzle of olive oil and a sprinkle of za’atar.
With Creamy Spreads: Labneh, hummus, or butter make perfect pairings.
Sweet Version: Spread with honey or jam for a delightful twist.
As a Sandwich Base: Use them to make Mediterranean-style sandwiches with fresh veggies and feta cheese.
With Coffee or Tea: A perfect breakfast or afternoon snack.
Additional Tips
Use Warm Liquid: Slightly warm milk or water helps activate the yeast for a better rise.
Don’t Skip the Sesame Seeds: They add a crucial nutty flavor—toast them slightly for even more depth.
Make-Ahead Option: Prepare the dough the night before and let it rise in the fridge overnight.
Reheat for Freshness: Warm in the oven for a few minutes before serving to bring back that just-baked texture.
Experiment with Flavors: Add cinnamon and raisins for a sweet version or garlic and herbs for a savory twist.
FAQ Section
Q1: Can I use whole wheat flour instead of all-purpose flour?
A1: Yes, but the texture will be denser. Try a mix of 50% whole wheat and 50% all-purpose for a balance.
Q2: Do I have to use egg wash?
A2: No, you can use honey diluted with a bit of water for a similar golden finish.
Q3: How do I store leftover bagels?
A3: Keep them in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Q4: Can I make mini Jerusalem bagels?
A4: Absolutely! Just divide the dough into smaller portions and reduce baking time slightly.
Q5: Why are my bagels too dense?
A5: Make sure to knead the dough well and let it rise fully before shaping.
Q6: Can I make them gluten-free?
A6: Yes, but use a gluten-free flour blend designed for bread-making to get the best texture.
Q7: What’s the best way to reheat them?
A7: Warm in the oven at 300°F (150°C) for about 5 minutes.
Q8: Can I add other toppings?
A8: Yes! Try nigella seeds, poppy seeds, or even a mix of herbs for extra flavor.
Q9: Do they taste like regular bagels?
A9: Not quite—Jerusalem bagels are softer, slightly sweet, and not as chewy as traditional boiled bagels.
Q10: Can I use instant yeast instead of active dry yeast?
A10: Yes! Just mix it directly into the flour without dissolving it first.
Final Thoughts
Jerusalem Bagels are a simple yet magical bread—soft, golden, and perfect for any occasion. Whether you’re pairing them with savory dips, enjoying them with tea, or just savoring one fresh out of the oven, this is a recipe you’ll come back to again and again.
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Jerusalem Bagels
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 bagels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Description
These Jerusalem Bagels, also known as Kaak Al Quds, are soft, airy, and topped with a fragrant sesame-honey glaze. Traditionally served with za’atar, labneh, hummus, or jam, they are a delicious part of Middle Eastern cuisine. Enjoy this easy homemade recipe for fresh, golden-brown bagels right from your oven!
Ingredients
- 4 cups all-purpose flour (500g)
- 2 tbsp sugar
- 2 tsp kosher salt
- 1 tbsp instant yeast
- 1 tsp baking powder
- 1 1/2 cups milk (slightly warm)
- Olive oil (for brushing)
For the Topping:
- 1/2 cup sesame seeds (untoasted preferred)
- 2 tbsp honey
- 1 tbsp hot water
Instructions
-
Prepare the Dough:
- In a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine flour, sugar, salt, yeast, baking powder, and warm milk.
- Mix on medium speed for 5-6 minutes until the dough forms a smooth, pliable ball.
-
Let the Dough Rise:
- Lightly rub olive oil over the dough, cover with a tea towel or plastic wrap, and let rise in a warm place until doubled in size (about 1 hour, or 2 hours if the kitchen is cold).
-
Prepare the Topping:
- In a shallow dish, mix sesame seeds, honey, and hot water until the seeds are damp but not clumpy.
-
Shape the Bagels:
- Punch down the risen dough and transfer it to a lightly floured surface.
- Divide into 6 equal pieces, rolling each into a 12-inch (30 cm) log.
- Attach the ends to form a ring-shaped bagel. If the dough is stiff, let it relax for 5 minutes before shaping.
-
Coat & Bake:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Dip both sides of each bagel into the sesame mixture, pressing gently so the seeds adhere.
- Place bagels on the prepared baking sheet and bake for 15-18 minutes, rotating halfway through, until deep golden brown.
-
Cool & Serve:
- Let the bagels cool slightly before enjoying with za’atar, labneh, hummus, or your favorite spread.
Notes
- Best Flour Choice: Use all-purpose flour, but bread flour can be substituted for a chewier texture.
- Dough Too Stiff? Let it rest for 5 minutes to relax the gluten before shaping.
- Serving Ideas: Pair with labneh, hummus, olive oil & za’atar, cream cheese, or butter & jam.
Nutrition
- Serving Size: 1 bagel
- Calories: 489
- Sugar: 10g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 90
- Fiber: 3g
- Protein: 14g
- Cholesterol: 5mg