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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. A couple of 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.
Bench knife
Parchment paper
Scale
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.
YASSS!
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