Jerusalem Bagel

Instructions

1. 1

   Activate Yeast & Mix Dough

   • In a small bowl, combine 300ml warm water, sugar, and active dry yeast. Stir gently and let it stand for 5-10 minutes until foamy.
   • In a large bowl or a stand mixer's bowl, whisk together the bread flour and salt.
   • Pour the foamy yeast mixture and olive oil into the flour. Mix with a spoon or dough hook until a shaggy dough forms.
2. 2

   Knead and First Rise

   • Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes.
   • Form the dough into a ball and place it in a lightly oiled bowl, turning to coat.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.
3. 3

   Shape and Second Rise

   • Gently punch down the risen dough. Divide it into 4 equal pieces.
   • Roll each piece into a long rope, about 20-24 inches (50-60 cm) long.
   • Form each rope into a large, elongated oval ring, pinching the ends together firmly to seal.
   • Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 20-30 minutes.
4. 4

   Preheat and Prepare Coating

   • While the bagels are resting, preheat your oven to 425°F (220°C).
   • In a shallow dish, whisk together the molasses and 1/4 cup of water to create the wash.
   • Spread the sesame seeds evenly in another shallow dish.
5. 5

   Coat and Bake

   • Carefully dip each rested bagel into the molasses wash, ensuring it's fully coated. Let any excess drip off.
   • Immediately press the wet bagel into the sesame seeds, coating both sides generously.
   • Return the coated bagels to the baking sheet.
   • Bake in the preheated oven for 15-18 minutes, until deep golden brown and hollow-sounding when tapped.
   • Transfer to a wire rack to cool for at least 10 minutes before serving. Enjoy warm.