This simple Jerusalem bagel recipe is easy to make and doesn’t require any kneading of dough. It has a soft and crispy exterior thanks to the sesame seeds, and a dense, light open crumb texture.

What is Jerusalem Bagel?
Jerusalem bagel, also known as Kaak Al-Quds, is a traditional Palestinian bread that originated in Jerusalem. Unlike regular types of bagels, which are boiled before baking, Jerusalem bread is crusty oval-shaped bread, covered in sesame seeds and baked in a traditional oven with olive wood, giving it a special flavor that cannot be found anywhere else outside the walls of Jerusalem. Despite numerous attempts, skilled bakers in nearby cities such as Ramallah and Bethlehem have not been able to imitate this specialty.
Jerusalemites believe that the taste of Kaak Al-Quds cannot be copied or imitated anywhere else and believe that the secret lies in the traditional ovens of the old city and the special recipe while others believe that it is the holy water of Jerusalem that makes the difference.
Regardless of its history and Jerusalemite beliefs, these crispy cracker bagels are commonly enjoyed with za’atar falafels or dipped in olive oil and are considered as a main meal in Suhur (the evening meal of Ramadan) with grilled eggs.

Jerusalem Bagel Ingredients
- All-Purpose flour: Flour gives bagels their texture. You can use bread or all-purpose flour. I use all-purpose flour, its medium protein content is sufficient to develop gluten and create a soft texture dough.
- Lukewarm Water: (recommended): Lukewarm water encourages dry yeast to work faster and gives the dough its sticky, soft texture. I’ve tried this Jerusalem Bagel recipe before with room temperature water and it made a stiffer dough, making it difficult to shape.
- Sweeteners: Sweeteners make the dough stronger, more water-retentive, and make the crumb softer. I use sugar for a sweeter taste and to give the final baked goods a golden crust.
- Olive Oil: Olive oil guarantees a flavorful and soft bagel.
- Dry Yeast: You can use active or instant dry yeast. Try it with Red Star Platinum instant yeast, which works well with no-knead bread recipes.
- Coarse Salt: Coarse sea salt is less iodized than table salt, which gives bagels a more pure flavor.
- Sesame: Traditionally, Kaak Al Quds is made with sesame only, but black sesame can also be added. It’s the baker’s choice.
Related: Important Ingredients in Baking Bread



Overview: How to Make Jerusalem Bagel Dough
Prepare the dough: Whisk together the lukewarm water, dry yeast, sugar, and olive oil in a liquid measuring cup or mixer bowl: Dry yeast can sometimes die, therefore testing it before making the dough can save time and ingredients, and ensure yeast activity.
Knead: Kneading the dough with a stand mixer makes this step easier when you make this Jerusalem Bagel recipe, especially if you’re a newer in making bread. however, you can still make it by hand if you don’t have one.
1st rise: The bagel dough rises at room temperature for about 40 minutes.
Divide the dough: Divide the dough into 6 equal pieces. About 5-6 ounces (140-170 grams) per piece if you prefer to use a kitchen scale.



2nd rise and 3rd rise: Let the roll dough rise on work surface for about 15 minutes, until they are softer. The 3rd rise make bagels easier to shape.
Shaping bagels: See the recipe card below for how to shape Jerusalem Bagels.
Toppings: Coat the bagels with sesame mixture, you can wash the dough with water to make it easier to coat.
4th rise: Allow the bagels to rise on a baking sheet for about 15-20 minutes before baking, which will give them a more regular shape.
Baking: Bake the bagels at 430°F (220°C) for 20 minutes.

How to eat Jerusalem Bagel?
Jerusalem bagels can be served with various toppings, on their own or dipped in sauces such as Hummus, Baba ghanoush, Mutabbel, but traditionally Jerusalemites are eaten with Zaatar falafels and grilled eggs. So don’t think too much, you can use Jerusalem bagels with all Middle Eastern dishes.
How to store Jerusalem Bagels?
To store Jerusalem Bagels, keep them in Ziplock plastic bags at room temperature for up to 3 days to prevent them from drying out quickly, or you can refrigerate them and they will stay fresh for up to a week. For longer storage, wrap in plastic wrap and place in a freezer bag or container, when you are ready to eat, thaw and heat them at 350°F (175°C) for refresh, they can be frozen for up to 3 months.

No-Knead Jerusalem Bagel Recipe
Ingredients
Dough
- 4 Cup All-Purpose Flour
- 1 ¾ Cup Lukewarm Water
- 3 Tsp Sugar
- 3 Tsp Olive Oil
- 1 Tbsp Instant Dry Yeast (or Active Dry Yeast)
- 1 Tsp Coarse Sea Salt
Topping
- 2 Cup Sesame
- 2 Tsp Molasses (or Sugar or honey)
- 1 Tbsp water
Instructions
- Prepare the dough: Whisk together the lukewarm water, dry yeast, sugar, and olive oil in a liquid measuring cup or mixer bowl and sit it for 2 minutes to check if the yeast is still active.
- Knead the dough: In the stand mixer bowl, add the yeast mixture to the all-purpose flour, then place it in the stand mixer fitted with the dough hook and mix on 1st speed for 1-2 minutes until the dough comes together. Next, add salt and continue kneading your bagel dough for 7-8 minutes until the dough becomes slightly sticky. (If you don't have a stand mixer, you can do this in a large mixing bowl and mix the dough with a spoon or spatula for 10 minutes. It will take a tiny bit of your energy)
- 1st Rise: Take the dough out of the stand mixer, place it in an Oiled large bowl, and cover the bowl with cling film for 40 minutes until it rises and doubles.
- Once the dough has doubled in size, dust the baking board with flour and punch down the bagel dough to remove the gases. Transfer the dough to the board, round it, and let it for 15 minutes.
- Cut your Jerusalem Bagel dough into 6 pieces (About 5-6 ounces per piece) shape them into a round, then cover with a napkin and let them rest for 15 minutes.
- At this point, take a plate or a baking sheet and put 2 cups of sesame seeds, 2 teaspoons of pomegranate molasses (sugar or honey), and 1 tablespoon of water in it. Mix it all together to use later as a topping for the bagels.
- Cover your baking sheet with parchment paper. (I use 2 oven sheets) and Preheat the oven to 430°F (220°C).
- Shape the bagels: Take a piece and press your thumb finger into the center of the ball to make a hole. Then use your thumbs and fingers to twirl and giving some pressure extending it outwards to enlarge the hole gently and opening into an ellipse shape at the same time.
- Repeat with the rest of the remaining piece of dough.
- Bagel topping: Place the ring-shaped dough on the sesame plate and top your bagel with sesame seeds. Make sure sesame seeds are all over the dough. (If you have trouble sticking the sesame seeds into the dough, fill a low bowl with water. Dip the dough into it and then in the sesame. It will be easy for you).
- 4th rise: Place the bagel dough on the baking sheet, cover it with a napkin, and allow it to rise for 15 minutes.
- Bake: Place a tray in the bottom of your oven then place sesame bagels in the oven, quickly fill the bottom tray with ice cubes, and turn off the oven. Bake the Jerusalem bagels for 15 minutes until they are deep golden brown in color.