Jersuaelem Bagel

>> Monday, January 26, 2009





This Jerusalem bagel is a combination of a pretzel and a bagel
the kind of bagel that you would find only in the old city Jerusalem
the smell entraps everyone who comes by.

I have searched for this recipes all over until yesterday I finally found the perfect one !

I was surprised how easy it was to make and the kids and I enjoyed it so much that today we are going to make another batch of Jerusalem Bagels.

Ingredients:

  • 3 1/2 cups white flour
  • 1 envelope of dry yeast
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1 1/2 cups warm water
  • 1 egg
  • Sesame seed
  • poppy seeds
  • sugar
In a large mixing bowel put together the flour sugar salt yeast and oil and mix it, add the water and keep mix it together until it becomes a ball of dough.
grease a large bowel with oil and put the dough to raise for 2 hours.



after two hours make 5 small balls from the dough open each one of them with your thumb to make a small hole increase the hole until you have a long pretzel but not to longer then the oven tray.

brush the bagel with egg , spread sesame seed salt and Zatar if you want and bake for 20 min. or until the bagel become golden brown..

5 comments:

Gal Cohen February 1, 2009 at 2:00 PM  

haha these didnt last more than a couple of hours! im so glad that you left me one!!! tasted amazing with some feta cheese and i cant believe its not butter! it was really great, but lee's was salty-er !

Pontch February 1, 2009 at 3:32 PM  

hahaha
They were really tasty ..
Feta cheese and some butter and let the party start !

ButterYum May 31, 2009 at 4:40 PM  

What temperature are these baked at?

Pontch May 31, 2009 at 4:50 PM  

Hi :-)
Bake the bagel on oven temperature 350F.
Good luck !

Anonymous,  March 22, 2012 at 4:28 PM  

Having just discovered these bagles while in Jersualem 2 weeks ago I am so happy to find a recipe for them. While there we were taught to dip them in hysop. Now that was a taste I want to recreate. I just have to find a supplier for the hysop. Thankyou.

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