{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/jerusalem-bagels/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/jerusalem-bagels/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "jerusalem-bagels",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/jerusalem-bagels/",
  "title": "Real Jerusalem Bagels",
  "summary": "My Jerusalem bagels, long and covered in sesame. A simple yeast dough, no boiling, straight into the oven until golden.",
  "categories": [
    "breads"
  ],
  "holidays": [],
  "kashrut": "parve",
  "diet": [
    "vegetarian",
    "vegan"
  ],
  "time_minutes": {
    "prep": 30,
    "cook": 20,
    "rest": 80,
    "total": 130
  },
  "yield": {
    "amount": 12,
    "unit": "bagels"
  },
  "ingredient_groups": [
    {
      "items": [
        {
          "quantity": 8,
          "unit": "cup",
          "item": "all-purpose flour",
          "text": "8 cups all-purpose flour"
        },
        {
          "quantity": 1.75,
          "unit": "oz",
          "item": "fresh yeast",
          "note": "1 cake, crumbled, or 2 tbsp active dry yeast",
          "text": "1¾ oz fresh yeast"
        },
        {
          "quantity": 1,
          "unit": "tbsp",
          "item": "salt",
          "note": "1 tbsp",
          "text": "1 tbsp salt"
        },
        {
          "quantity": 3,
          "unit": "tbsp",
          "item": "sugar",
          "note": "3 tbsp",
          "text": "3 tbsp sugar"
        },
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "vegetable oil",
          "text": "½ cup vegetable oil"
        },
        {
          "quantity": 3,
          "unit": "cup",
          "item": "lukewarm water",
          "text": "3 cups lukewarm water"
        },
        {
          "item": "sesame seeds",
          "note": "for coating",
          "text": "sesame seeds"
        }
      ]
    },
    {
      "title": "For serving",
      "items": [
        {
          "item": "za'atar",
          "text": "za'atar"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "Dough",
      "steps": [
        "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."
      ]
    },
    {
      "title": "Shaping",
      "steps": [
        "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."
      ]
    },
    {
      "title": "Baking",
      "steps": [
        "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."
      ]
    }
  ],
  "tips": [
    "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."
  ],
  "updated": "2026-10-03"
}