jerusalem bagels

 Soft, chewy and oven baked as opposed to boil-and-bake, these bagels are just the thing with cream cheese or as a sandwich base. There’s something uniquely comforting about these rolls. You can sprinkle them with Everything Topping or sugar and sesame seeds. You can also dip these into za’taar spice and serve with cold salads, such as eggplant, hummus or whipped feta.

 Jerusalem Bagels

Dough

1 ½ cups warm water
1 tablespoon instant yeast
3 tablespoons milk
¼ cup sugar
1 14 teaspoon salt
¼ cup vegetable oil
1 egg
2 cups bread flour
2 ½ cups all-purpose flour

Finishing Touches
Egg wash
Everything topping
Sesame seeds
Sugar

In a large mixer bowl, briskly mix together water, yeast, milk, sugar, oil egg, bread flour and most of all-purpose flour. Mix and then knead, adding in more flour as required to make a soft dough. Shape into a ball, cover and let dough rise 30-45 minutes.

On a floured board, gently deflate dough and divide into 6 (for small bagel breads) or 10 (for smaller bagels), Roll each portion into a rope (18 inches for larger breads, 8-10 inches for smaller ones) and then seal in an elongated ring. Place on baking sheet and brush each with egg wash, sesame and sugar or Everything Topping.  Cover lightly with plastic and let rise 30 minutes. Preheat oven to 350 F.

Bake until well browned about 15-20 minutes. You can also dip these in za’taar spice.

Makes 6-10

 

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