These crusty, slightly sweet bagels are found all over the city of Jerusalem on street carts, sold by many of the cultures that make up this beautiful city. American style bagels require a brief boil in water before baking to retain their shape, but these bagels do not. The bagels will rise twice before baking and are generously coated with everything spice or just sesame seeds, if you wish. This recipe is from the Sababa cookbook, written by the talented Adeena Sussman. These bagels are easy and fun to make. Happy Mother’s Day!
In the bowl of a standing mixer fitted with a dough hook, combine the flour, water, honey, olive oil and yeast, and mix on low speed for 3 minutes. Add the salt and continue to mix, adding the extra flour (if dough is too dry) or water (if dough is too wet), one tablespoon at a time. Mix the dough for about 5 minutes, it is done when it starts to pull away from the bowl and is slightly sticky. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and let it rise until it's doubled in size, about 1 hour.
Line a sheet tray or baking sheet with parchment paper. Transfer the dough to a lightly floured surface and using a sharp knife cut the dough into 6 equal pieces. Form each piece of dough into a ball, tucking the ends underneath and pinching them together to form a nice round ball. Place the balls of dough on the prepared baking sheet and cover with a clean kitchen towel for about 30 minutes.
Pre-heat the oven to 350 degrees F. In a small bowl mix together the egg, a drop of water and the pinch of salt. Uncover the dough and poke your finger lightly coated in flour, into the center of each bagel and create a 3 inch hole. Place the bagels back onto the parchment paper and brush each with the egg wash. Sprinkle the everything spice generously over each bagel. Place the sheet tray into the oven. The bagels will take about 20 minutes or so to cook. Rotate the sheet tray after 10 minutes of baking. The bagels are done when they are golden brown. Serve warm.