BAGEL, BAGEL, BAGEL. This bagel brings me so many memories from my childhood. Even now, every time I visit Jerusalem it is a must to get a bunch of these bagels. Somehow they remain fresh all day long and are sold for a ridiculous price of less than a dollar each. Always served wrapped in a newspaper and with a little bag of Za'atar. 2 years ago I went with my dad on a late-night bakery tour in Jerusalem. They showed us their daily preparations which allow them to bake thousands of bagels that will be sold around the city. I hope that next year I will be able to take some of you with me on a late-night bakeries tour. Today it is Israel's Birthday, and she is a big girl, 73 years old. Happy birthday mamma.
For the dough-
400 gr bread flour
100 gr whole wheat flour
285 ml water
40 ml olive oil
30 gr sugar
10 gr dry yeast
10 gr salt
For the topping-
400 ml water
200 gr sugar
Lots of sesame
- In a bowl mix the water, sugar, and yeast. Mix well.
- Add the flours and pour the olive oil on top. Mix well until almost all the ingredients got completely incorporated, then add the salt.
- Work the dough on a working surface for about 8-10 min, until it is elastic and sexy.
- Place to proof in a greased bowl, covered with a towel, until double in size.
- In the meantime- prepare the simple syrup by boiling the sugar in water until completely dissolved.
- Then- punch the dough, and divide it into 150 gr pieces.
- Each piece shape into a little ball. Cover with a towel and let it rest for 10-15 min.
- Each ball open to a very long strand, it should be thin don't you worry.
- Stick the edges of the strand together, roll them to seal it to a big bagel shape.
- Dip the bagel in the syrup and then coat it with the sesame seeds.
- Place on a baking tray and let to proof (covered with a towel) for 30-45 min. Preheat the oven to 360F or 180C.
- Bake the bagels for 20 min.
- Serve wrapped in a newspaper, with Za'atar and the best olive oil you have.