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Jerusalem Bagel
Middle Eastern
Side
2 hours
Vegetables/vegetarian
Medium
Serves
8 bagels

Our famous Jerusalem bagel. A common street food in Jerusalem, this oblong shaped bagel is lighter than other bagels and is best enjoyed with a sprinkling of salt and za’tar, and served with a selection of dips, such as our labneh and hummus25% (recipes on the platform!)

Recipe courtesy of
Ingredients
  • 500g bread flour
  • 16g fresh yeast or 1 sachet of dry yeast
  • 40g sugar
  • 300g tepid water
  • 13g salt
  • 16g olive oil
  • Sesame seeds and water for coating
  • Olive oil to brush
Method
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Method
  1. In a mixer with dough hook mix flour and yeast, then add sugar and water. Mix on low speed for about 4 minutes until a dough starts to form.
  2. Add salt and oil. Continue mixing for another 4 minutes, it might look like the dough separates, keep mixing until the dough absorbs all the oil.
  3. Transfer the dough to an oiled bowl and cover. Leave to rise for about an hour or until it triples in size.
  4. Divide the dough to 8 equal parts (110g each), put on a floured work surface and cover with oven cloth. Leave to rest for another 30 minutes, or until it doubles in size.
  5. Take one piece of the dough, flatten it with your hands. Start rolling to a roulade and keep rolling until the seam closes and you get an elongated strand. Bring both ends together and roll to make sure they are attached.
  6. Dip the bagel in water for a second then put in sesame and cover completely. Place on a lined baking tray.
  7. Bake for 7 minutes on 220 C
  8. As soon as they come out of the oven, brush with olive oil.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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