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A soft, slightly sweet, and chewy bread ring, generously coated with toasted sesame seeds. Unlike traditional bagels, these are baked directly without boiling, resulting in a lighter, airier texture perfect for dipping or sandwiches.
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A soft, slightly sweet, and chewy bread ring, generously coated with toasted sesame seeds. Unlike traditional bagels, these are baked directly without boiling, resulting in a lighter, airier texture perfect for dipping or sandwiches.
This middle_eastern recipe takes 158 minutes to prepare and yields 4 servings. At 694.8 calories per serving with 21.28g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Preheat and Prepare Coating
Coat and Bake
Instead of sesame seeds, try a mix of poppy seeds, nigella seeds, and sesame seeds for a different flavor and look.
Add 1 teaspoon of za'atar spice blend or 1/2 teaspoon of ground cumin to the dry ingredients for an aromatic twist.
For a sweeter bagel, you can use honey or date syrup (silan) instead of molasses in the wash.
The complex carbohydrates from the bread flour provide a sustained release of energy, making this a great option for breakfast or a fulfilling snack.
Sesame seeds are an excellent source of healthy unsaturated fats, which are important for heart health and overall well-being.
Sesame seeds are packed with essential minerals like calcium, magnesium, and zinc, which contribute to bone health and immune function.
Both the whole seeds and the flour contribute dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
One Jerusalem bagel from this recipe contains approximately 690 calories, primarily from the flour and the generous coating of sesame seeds.
It's a source of carbohydrates for energy and contains healthy fats and fiber from sesame seeds. However, it is calorie-dense, so it's best enjoyed in moderation as part of a balanced diet.
The main difference is the preparation. New York bagels are boiled before baking, which gives them a dense, chewy interior and a shiny crust. Jerusalem bagels are not boiled; they are simply shaped and baked, resulting in a lighter, softer, more bread-like texture.
Yes, you can. The result will be a slightly softer and less chewy bagel, but it will still be delicious. Bread flour has a higher protein content which develops more gluten, leading to the classic chewy texture.
Store them in a paper bag at room temperature for up to 2 days. Avoid plastic bags as they can trap moisture and make the crust soggy.
Yes! They freeze very well. Allow them to cool completely, then slice them and store them in a freezer-safe bag for up to 3 months. You can toast them directly from frozen.