Jerusalem Bagel

1. 1
   mix · ~10 min

   Activate the yeast and make the dough.

   1.In a small bowl, whisk the lukewarm water, sugar, and instant yeast. Let stand until frothy, about 5 minutes.

   2.In a large mixing bowl, whisk the flour and salt together.

   3.Pour the yeast mixture and olive oil into the flour. Mix with a wooden spoon until a shaggy dough forms.

   4.Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   TIPThe dough should feel slightly tacky but not sticky — add flour a tablespoon at a time if it clings to your hands.
2. 2
   rest · ~60 min

   Let the dough rise until doubled.

   1.Lightly oil a clean large bowl with a little olive oil.

   2.Place the dough in the bowl, turning once to coat the surface with oil.

   3.Cover with a clean kitchen towel and let it rest in a warm, draft-free place for 1 hour, or until puffy and doubled in size.

   TIPIf your kitchen is cold, place the covered bowl in a turned-off oven with just the light on — the gentle warmth speeds up the rise.
3. 3
   prep · ~5 min

   Shape the bagels into the traditional elongated ovals.

   1.Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   2.Punch down the risen dough gently and transfer to a lightly floured surface.

   3.Divide the dough into 4 equal pieces. Roll each piece into a ball, then use your palms to roll into a thick rope about 25 cm (10 inches) long.

   4.Taper the ends slightly — the classic shape is thicker in the middle and narrower at the ends.

   5.Place shaped dough onto the prepared baking sheet, leaving space for expansion.

   TIPAvoid using a rolling pin — using just your hands and a little pressure against the work surface creates the characteristic rustic, irregular shape.
4. 4
   prep · ~2 min

   Glaze with honey wash and coat generously with sesame seeds.

   1.Mix the honey with 2 tablespoons of warm water in a small bowl to create a thin glaze.

   2.Brush the top and sides of each shaped dough piece generously with the honey wash.

   3.Spread the sesame seeds on a large flat plate. Roll each glazed dough piece in the sesame seeds, pressing gently so they adhere completely.

   TIPUse raw, untoasted sesame seeds — they toast during baking and develop a deep nutty flavor without burning.
5. 5
   bake · ~18 min

   Bake until deeply golden and hollow-sounding.

   1.Arrange the sesame-coated dough pieces back on the baking sheet.

   2.Bake in the preheated oven for 15-18 minutes, rotating the sheet halfway through.

   3.The bagels are done when the crust is a deep golden brown and they sound hollow when tapped on the bottom.

   4.Transfer to a wire rack to cool for at least 10 minutes before tearing into them.

   TIPPlace a small oven-safe dish of water on the bottom rack during baking — the steam keeps the interior soft and airy while the crust crisps up.

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