Jerusalem Bagel (Kaak Al Quds)
These Jerusalem bagels offer a soft, airy crumb and a thin, crisp crust smothered in sesame seeds. The dough is a dream to work with—just knead, rise, shape, and bake.
Servings 6 Bagels
Calories 475.67kcal
Ingredients
Dough
- 1 and ¼ cups (325 g/ml) water, warmed to about 110°F (43°C)
- 2 and ¼ teaspoons (7 grams) instant or active dry yeast
- 1 tablespoon (12 grams) sugar
- 1 tablespoon (14 grams) extra virgin olive oil
- 1 and ½ teaspoons (10 grams) salt
- 4 cups (480 grams) all-purpose flour or bread flour
Toppings
- 1 cup sesame seeds
- 1 and ½ tablespoon molasses
- 1 and ½ tablespoon water
Instructions
- Prepare the dough: Whisk the warm water, yeast, and sugar in a stand mixer bowl or a large mixing bowl. Cover the mixture and let it rest for 10 to 15 minutes until foamy and bubbly on the top.
- Add the olive oil, salt, and flour to the foamy yeast mixture. Using the dough hook attachment, mix on low speed for 4 minutes until the ingredients come together, the dough fully hydrates, and the mass clears the sides of the bowl. Scrape the bottom of the bowl with a spatula to incorporate any remaining dry flour. *If mixing by hand, combine the ingredients in a large bowl using a silicone spatula, wooden spoon, or dough whisk until the dough forms a cohesive, uniform mass.
- Knead the dough: Increase the mixer speed to medium and knead for 8 minutes until the dough becomes smooth and elastic. If kneading by hand, transfer the dough to a lightly floured work surface and knead for 8 minutes . The dough feels slightly tacky or sticks to your fingers after the kneading process, and that is exactly what we want. Poke the dough with your finger: If it slowly bounces back, it is ready to rise. If the hole stays put, keep kneading for another minute.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Use a dough scraper to transfer the dough from the mixer to the oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise for about 60 minutes, or until the dough has doubled in size.
- Spread the sesame seeds on a large platter, shallow tray, or glass baking pan as I do. In a separate wide bowl, whisk the water and molasses together until fully combined. Line two baking sheets with parchment paper. Set aside.
- Shape & Top the bagels: Gently punch down the risen dough to release the air, then transfer to a generously floured work surface. Divide the dough into 6 equal pieces, weighing approximately 5 oz(140g) each. Roll each piece into a smooth ball. Arrange the dough balls on your work surface, cover with a clean kitchen towel, and let rest for 15 minutes.
- Work with one dough ball at a time, keeping the remaining pieces covered to prevent them from drying out. Press your thumb into the center of the ball to create a hole. Using your index fingers, twirl the dough with gentle outward pressure to enlarge the hole. Stretch the dough carefully until it forms the signature long, elliptical shape of a Jerusalem bagel.
- Dip the shaped dough into the molasses mixture, flipping to ensure both sides are fully wet. Transfer the dough immediately to the sesame seed platter, coating both sides generously until the seeds stick to the entire surface. Place the bagel onto the prepared baking sheet—three bagels per sheet. Repeat the process for the remaining dough balls.
- 2nd Rise: Cover the two baking sheets with a kitchen towel. Let the bagels rise for 15 to 30 minutes.
- Preheat the oven to 430°F (220°C).
- Bake: Spray the Jerusalem sesame Bagels with water. Bake for 15 minutes until they reach a rich, golden brown (Tip: Bake the bagels one sheet at a time and in the lower third of the oven for best results). If the tops begin to darken too quickly, tent them loosely with foil at the halfway mark to ensure the crust bakes evenly without burning.
- Jerusalem bagels are best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
The temperature when I made this recipe: 86 Fahrenheit (30 Celsius).
Make-ahead Instructions: Follow the recipe through step 3. Place the dough in a greased bowl and cover tightly. Refrigerate for up to 24 hours. When you are ready to bake, remove the dough from the refrigerator and let it sit on the kitchen counter for about 1 hour. Continue with step 5.
Freezing Instructions: Wrap baked Jerusalem bagels tightly in a freezer-safe bag and freeze for up to 3 months. You can also freeze the dough after the kneading process by following the recipe from step 1 through step3 then wrap the dough tightly in a freezer-safe bagel, then freeze for up to 3 mouths. When you are ready to bake, thaw the dough overnight in the refrigerator. The next day, set the dough on the kitchen counter for about 1 hour or until it reaches room temperature. Continue with step 5.
Special Tools (affiliate links): Kitchen Scale / Measuring Cups & Spoons | Stand Mixer or Steel / Glass Mixing Bowl with a Wooden Spoon / Silicone Spatula / Dough whisk | Bowl Scraper |Bench Scraper | Two Baking Sheets.
Rising Time: I made this recipe in warm weather. If your kitchen is cold, allow the bagels to rise for a longer time.
