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JERUSALEM BAGELS

JERUSALEM BAGELS

  • 1kg plain flour, plus extra for dusting
  • 12g dry active yeast
  • 10g salt
  • 30g sugar
  • 500-600 ml warm water
  • 3 tablespoons olive oil

For the seed mixture:

  • 150g (1 cup) sesame seeds

For the Syrup:

  • 100g (1/2 cup) sugar
  • 240ml (1 cup) water

For the bagels:

Mix Yeast, flour, and sugar in a mixing bowl. Mix all the dry ingredients with a dough hook until they’re combined on the slowest speed.

Add water into the center, turn the speed up one notch and once the dough comes together and becomes a smooth ball, about 2 minutes, add the salt, once incorporated add the oil. Once all is combined, knead by hand for about 5 minutes until the dough is uniform, smooth, and hard but not sticky and forms into a ball. Place in a greased bowl and cover lightly with oil. Wrap very tightly with plastic wrap and place in a warm place. Allow to rest about 45 minutes or until doubled in size.

Meanwhile, prepare the syrup:
Combine the ingredients in a small pot. Bring to boil, simmer for about 5-10 minutes, set aside.

Cover a sheet pan with a heavy sprinkling of flour. Turn dough out and flatten slightly into a rectangle. Cut a piece off (about 150-200 g) and form into balls. Place on a baking tray. You will form about 8-12 equally sized balls. Dust tip lightly with flour and cover with a towel. Prove until it increases in size by about 50%.

Preheat oven to 200℃ (400℉). Make a hole in the dough, stretch very lightly. Pour the syrup into a shallow pan and add the sesame seeds to another shallow pan. Dip the bread in the syrup and then the seeds. Place on parchment-lined baking pan and place in oven. You might need two pans. After 7-10 minutes, turn the pan and flip the bagels. Spray the oven with water or sprinkle a few small handfuls of water onto the bottom of the oven to create steam. Close oven and cook until very lightly golden, about 7-10 more minutes.