Jerusalem Bagel is a sesame-coated, oval-shaped, yeast-leavened street bread popularly sold in and around Jerusalem. These bagels have a highly recognizable and distinct long, oval, shape with a large hole in the center – typically fully coated with sesame seeds and sometimes Za’atar.

Because Jerusalem bagels are enriched with sugar and oil, they are quite different from traditional bagels that are made using lean dough. Additionally, these bagels are not boiled prior to baking either. The end result is a notably airy texture with mild sweetness and golden crust. In many ways, one can view Jerusalem bagels as a culinary bridge between lean middle-eastern breads such as Pitta and more enriched European loaves.

Shape

Jerusalem bagels have a highly distinct oblong shape that cannot easily be confused with other breads. These bagels are relatively thin and have stretched-out oval shape. By stretching out the dough into a much thinner longer oval shape, you create more externally-exposed surface, the yeast leavening agent in the dough is thereby given the opportunity to work faster. This reduces the overall preparation time, but also allows for more evenly and faster baking.

Texture

Jerusalem bagels are not boiled prior to baking like traditional bagels, combined with the extra light amount of olive oil and sugar, this results in a golden crusted outer shell and softer, fluffier interior.

Ingredients

Ingredient Portion Weight
Flour 100% 500g
Water 60% 300g
Oil 8% 40g
Sugar 10% 50g
Salt 2% 10g
Yeast 1.5% 8g

Directions

  1. Make Bulk Dough:
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  2. Make Bagel Dough:
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  3. Bake:
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  4. Cool:
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Glaze

Jerusalem bagels are glazed with a sesame seeds coating. Traditionally, Jerusalem bagels are dipped in a 1:1 ratio of silan and water mixture that serves as the adhesion layer for the sesame seeds. Alternatively egg-white may also be used. Sometimes Za’atar is also added alongside sesame seeds.

Enriched Bread