Jerusalem Bagel

Background

Jerusalem Bagel, also called Kaak Al Quds, is an oval, ring-shaped street bread known for its light chew, open crumb, and a generous coat of sesame seeds. Bakers often enrich the dough or finish with a hint of sweetness from honey, and a supple texture thanks to a drizzle of olive oil. Unlike boiled New York bagels, this version is shaped into long ropes, joined into large ovals, and baked directly on hot trays to achieve a tender interior and crisp, fragrant crust.

Ingredients

• 500 g bread flour
• 7 g (1 packet) active dry yeast
• 25 g sugar
• 10 g salt
• 320 ml warm water
• 2 tbsp olive oil
• 60 g sesame seeds
• 1 tbsp honey
• 1 egg white (optional glaze)

Step-by-Step Preparation

1. Proof the yeast: Stir the sugar into the warm water, then sprinkle in the active dry yeast. Let it stand until foamy, about 5 to 10 minutes.
2. Mix the dry base: In a large bowl, whisk the bread flour with the salt. Add the olive oil and mix to lightly coat the flour.
3. Make the dough: Pour the yeast mixture into the bowl and mix until a shaggy dough forms. Knead until smooth and elastic, about 8 to 10 minutes.
4. First rise: Lightly oil a clean bowl with a touch of olive oil, place the dough inside, cover, and let rise until doubled, about 60 to 90 minutes.
5. Portion and rest: Turn the dough onto a lightly oiled work surface with a trace of olive oil. Divide into 6 equal pieces and let them rest for relaxed shaping, about 10 minutes.
6. Shape: Roll each piece into a long rope, 40 to 45 cm. Join the ends to form a large oval ring, pressing firmly to seal.
7. Prepare the coating: In a shallow dish, combine a splash of water with the honey; this light syrup helps seeds adhere. Dip the shaped rings briefly, then press all over into the sesame seeds until well coated. For extra sheen, whisk the egg white and brush lightly before or after the seed coat, then add a final sprinkle of sesame seeds.
8. Bake: Preheat the oven to 230°C. Arrange the rings on parchment-lined trays and bake until golden, about 12 to 15 minutes.
9. Cool: Transfer to a rack and let cool slightly for better texture, about 10 minutes.

How to Enjoy

Serve warm or at room temperature. Tear along the long sides to share, or slice crosswise for sandwiches. A drizzle of olive oil and a touch of honey highlight the toasty notes of the sesame seeds. The bread pairs well with fresh cheeses, crisp vegetables, and grilled foods.

Tips and Variations

• Softer crumb: Add 1 extra tablespoon of olive oil for a more tender chew.
• Sweeter profile: Mix the honey directly into the dough with the warm water and active dry yeast, and still use a light syrup dip for seed adhesion.
• Seed mix: Combine sesame seeds with nigella or poppy for color contrast.
• Make ahead: After shaping, chill the rings on trays. Bake straight from the fridge, adding a minute or two to the time, watching color closely during the final 12 to 15 minutes.
• Refresh leftovers: Warm in a 180°C oven for about 5 minutes to revive crust and aroma.