Ingredients:
For the Dough:
- 1kg very strong flour (Canadian flour is recommended)
- 20gr dry yeast
- 20gr sugar or Date syrup
- 15gr of salt
- 500ml warm water (approximately)
- 50ml oil (or a little more)
Topping:
- Water with a dash of date syrup
- A bowl of sesame/black sesame/za’atar (https://amzn.to/4ap3G6d)
Preparation:
- Knead all the dough ingredients together (or use a mixer with a kneading hook) for 3-4 minutes until you get a uniform, soft, flexible, and slightly sticky dough. If the dough is too dry or crumbly, gradually add 1-2 tablespoons of water; if too sticky, add some flour. Add the salt and knead for another 3-4 minutes.
- Let the dough rest for an hour.
- After resting, divide the dough into 150 gr circles, add a little flour, and let it rise for another half hour or so.
- Prepare a bowl of water with a dash of date syrup and a second bowl of sesame/black sesame/za’atar (you can mix them together or keep them separate).
- Shape the dough, dip it in water, and immediately coat it on all sides with the sesame mixture.
- Bake in a preheated oven at 200 degrees Celsius until ready, about 12-14 minutes.
Recipe reference and US measures
US measures and estimates below are retained from the existing recipe reference.
Jerusalem Sesame Bagels
Yield: About 10–11, based on 150 g portions
Rise: 1 hour, then about 30 minutes
Bake: 12–14 minutes
Ingredients
- 1 kg very strong flour (about 8 US cups; Canadian flour recommended)
- 20 g dry yeast (about 2 tbsp plus ½ tsp)
- 20 g sugar (about 1 tbsp plus 2 tsp) or date syrup
- 15 g salt (about 2½ tsp)
- 500 ml warm water (about 2 US cups), plus 1–2 tbsp more if needed
- 50 ml oil (about 3 tbsp plus 1 tsp), or a little more
- For coating: water with a dash of date syrup, and sesame, black sesame or za’atar; amounts not stated
Method
- Knead the flour, yeast, sugar or date syrup, warm water and oil for 3–4 minutes, until the dough is soft, smooth and slightly sticky. Add 1–2 tbsp water if it is dry or crumbly; add flour if it is too sticky.
- Add the salt and knead for another 3–4 minutes. Cover and leave to rise for 1 hour.
- Divide the dough into portions of about 150 g. Dust lightly with flour, cover and leave to rise for about 30 minutes.
- Prepare a bowl of water with a dash of date syrup and a separate bowl of sesame, black sesame or za’atar.
- Shape each portion into a bagel, dip it in the water mixture, then coat it all over with the seed or za’atar mixture.
- Heat the oven to 200°C (392°F; about gas mark 6). Bake for 12–14 minutes, until ready.
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