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Jerusalem Bagel

cook:

3 h

0.0

(1)

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.

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Picture for Jerusalem Bagel

US

original

metric

Ingredients

For the dough

bread flour

400 gr bread flour

whole wheat flour

100 gr whole wheat flour

water

285 ml water

olive oil

40 ml olive oil

sugar

30 gr sugar

dry yeast

10 gr dry yeast

Atlantic sea salt

10 gr Atlantic sea salt

For the topping

water

400 ml water

sugar

200 gr sugar

Lots of sesame

Lots of sesame

Directions

Step 1

In a bowl mix the water, sugar, and yeast. Mix well.

water

285 ml water

sugar

30 gr sugar

dry yeast

10 gr dry yeast

Step 2

Add the flours and pour the olive oil on top. Mix well until almost all the ingredients got completely incorporated, then add the salt.

bread flour

400 gr bread flour

whole wheat flour

100 gr whole wheat flour

olive oil

40 ml olive oil

Atlantic sea salt

10 gr Atlantic sea salt

Step 3

Work the dough on a working surface for about 8-10 min, until it is elastic and sexy.

Step 4

Place to proof in a greased bowl, covered with a towel, until double in size.

Step 5

In the meantime- prepare the simple syrup by boiling the sugar in water until completely dissolved.

water

400 ml water

sugar

200 gr sugar

Step 6

Then- punch the dough, and divide it into 150 gr pieces.

Step 7

Each piece shape into a little ball. Cover with a towel and let it rest for 10-15 min.

Step 8

Each ball open to a very long strand, it should be thin don't you worry.

Step 9

Stick the edges of the strand together, roll them to seal it to a big bagel shape.

Step 10

Dip the bagel in the syrup and then coat it with the sesame seeds.

Lots of sesame

Lots of sesame

Step 11

Place on a baking tray and let to proof (covered with a towel) for 30-45 min. Preheat the oven to 360F or 180C.

Step 12

Bake the bagels for 20 min.

Step 13

Serve wrapped in a newspaper, with Za'atar and the best olive oil you have.

Step 14

YASSS!

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