If you dream of mastering home baking, Jerusalem bagels are an essential recipe to have in your repertoire. These iconic rolls, with their perfect texture and golden coating sprinkled with seeds, are sure to win over your whole family at breakfast or as an appetizer. And the good news is: they're easier to make than you think! Just follow the step-by-step instructions and let the magic of yeast work its wonders.
Practical information
Preparation time: 25 minutes
Cooking time: 20 minutes
Estimated calories: approximately 280 kcal per bagel
Estimated average price: approximately 28 ₪ for the recipe
Ingredients
- 500g of all-purpose flour
- 1 tablespoon of dry yeast
- 1 tablespoon of salt
- 3 tablespoons of sugar
- 360 ml of lukewarm water
- 3 tablespoons of olive oil
- 187g of sesame seeds (or other seeds of your choice)
Preparation steps
- In the bowl of your stand mixer, combine the flour, yeast, and sugar. Mix roughly, then add the salt, olive oil, and lukewarm water. Mix well.
- Using the dough hook, knead the dough for 6 to 7 minutes, until smooth and elastic. Transfer it to an oiled bowl, cover with plastic wrap or a damp cloth, and let it rise for about 45 minutes, until doubled in size.
- Once the dough has risen, turn it out onto a lightly floured countertop. Divide it into 6 equal pieces and shape each portion into a smooth ball. Make a small indentation in the center of each ball with your thumbs, then gently stretch the dough outwards to form an oval ring.
- Prepare a bowl of cold water and pour the sesame seeds (and other seeds) into a shallow dish. Quickly dip each bagel in the cold water, then coat it generously with the seeds. Arrange the bagels on a baking sheet lined with parchment paper, cover, and let them rest for 20 minutes.
- Meanwhile, preheat your oven to 190°C.
- Bake the bagels for 15 to 20 minutes, until golden brown and crispy.
Feel free to personalize your bagels by mixing seeds: poppy, flax, pumpkin… everyone according to their preferences! Once cooled, you can store them in an airtight bag for 2 to 3 days, or freeze them for later consumption.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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