Jerusalem bagels, or sesame bagels, are very popular in Jerusalem. These bagels are crispy on the outside and soft on the inside, and they're coated in sesame seeds. I add other seeds, as you'll see in the recipe pictures. If you enjoy trying new bread recipes at home, this is a must-try.
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
1. Put the flour, yeast and sugar in the bowl. Mix and add the salt, oil and water.
2. Using the dough hook, knead the dough for 6 to 7 minutes, until smooth and elastic. Place in an oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let rise until doubled in size, about 45 minutes.
3. Once the dough has risen, cut it and turn it out onto a lightly floured work surface. Divide it into 6 equal pieces. Shape each piece into a ball. Make a small indentation in the center with your thumbs and stretch the dough outwards to create an oval ring.
4. Dip the bagels in cold water, then roll them in sesame seeds. Place the bagels on a baking sheet lined with parchment paper. Cover and let rest for 20 minutes.
5. Preheat the oven to 190°C
6. Bake for 15 to 20 minutes. Until golden brown.
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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