There’s nothing cozier than baking homemade bagels on a cold winter day, filling your kitchen with warmth and the irresistible aroma of fresh bread. Jerusalem-style bagels are a delightful treat, known for their slightly sweet flavor, crisp golden crust and airy interior. Found on street carts all over Jerusalem, they are a beloved staple sold by vendors from the many diverse cultures that make up this beautiful city. Unlike American bagels, which require boiling before baking, these bagels rise twice and go straight into the oven, making them easier to prepare. Coated generously with sesame seeds or everything spice, they come out fragrant and delicious. This simple recipe is inspired by the Sababa cookbook by the talented Adeena Sussman. So grab your ingredients, embrace the joy of baking and enjoy these bagels at home.
Ingredients
Bagel Dough
- 3 1/2 cups all-purpose flour plus more as needed
- 1 cup warm water (about 110 degrees F) plus more as needed
- 3 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2 1/4 teaspoons instant rapid rise yeast
- 2 teaspoons fine sea salt
Topping
- 1 large egg
- Pinch of Kosher salt
- 1/3 cup Everything Spice
Instructions
- 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.
