Long Jerusalem bagels covered in sesame seeds on a baking sheet

Breads & Yeast Doughs
Vegetarian
Vegan

Real Jerusalem Bagels

Name: Real Jerusalem Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 12 bagels
Ingredients: 8 cups all-purpose flour; 1¾ oz fresh yeast (1 cake, crumbled, or 2 tbsp active dry yeast); 1 tbsp salt (1 tbsp); 3 tbsp sugar (3 tbsp); ½ cup vegetable oil; 3 cups lukewarm water; sesame seeds (for coating); za'atar

My Jerusalem bagels, long and covered in sesame. A simple yeast dough, no boiling, straight into the oven until golden.

They're best on the day I bake them, warm from the oven. I freeze any leftovers as soon as they've cooled and warm them in the oven before serving.

Prep30 min
Cook20 min
Rest1 hr 20 min
Total2 hr 10 min
Makes12 bagels
KashrutParve

What you need

Amount:12

For serving

za'atar (optional)

How I make it

Dough

Stir the yeast and sugar into 1 cup of the water and let stand for 10 minutes.
In a stand mixer with a dough hook, combine the flour, salt, oil, yeast mixture and the remaining 2 cups of water. Knead for about 10 minutes, until the dough is soft, elastic and smooth. Transfer to an oiled bowl, cover with plastic wrap or a damp towel and let rise for about 1 hour, until doubled.

Shaping

Divide the dough into 12 balls of about 110 g (4 oz) each. Press each ball into a disk and poke a hole in the center with your thumb.
Gently widen the hole with two fingers from each hand, taking care not to tear the dough, to about 1¼ inches across. Slip your index finger into the hole and spin the bagel around it to enlarge it. Let rest for about 10 minutes.

Baking

Preheat the oven to 400°F (200°C).
Stretch each bagel open again into a long oval, dip it in water and then in sesame seeds, and place it on a baking sheet lined with parchment paper. Repeat with the rest.
Bake for about 20 minutes, until golden brown. Cool on a rack and serve, if you like, with za'atar.

What I've learned

When I stretch the hole, I pull the dough gently into a long oval. That's the Jerusalem shape.
I dip in water and then straight into the sesame, so the seeds stick all over.
In summer the dough rises in no time; in winter it takes a little longer.
For a softer dairy version, use milk instead of the water and melted butter instead of the oil, and brush with beaten egg before the sesame.

Source: ChefEf (chefef.com)