Jerusalem Bagels


300ml tepid water
10g fast-action dried yeast
500g strong white bread flour
1 teaspoon baking powder
2 teaspoons sea salt flakes
30g olive oil
1 tablespoon honey

Featured in:
May 2021

I only really started making regular bagels a year ago and I do love them, although I still only rarely make them as they can be quite fiddly. They remind me of growing up and eating them on a Sunday morning with smoked salmon and cream cheese, or egg and onion. These Jerusalem Bagels are really only a bagel in the broadest sense of the word. As in, they have a hole in the middle and they’re a traditional Jewish bake but really, it’s quite a simple bread dough and it doesn’t get the ‘boil before bake’ that the traditional bagel gets so they don’t have that chewy texture. However, they are a delightful bread and they do make for a great ‘egg in the hole’ brunch dish, which I think would be perfect for eating al fresco with friends now that the weather is warmer, and we can enjoy life outside.

The original recipe for these Jerusalem Bagels comes from the amazing new book, The Pocket Baking Book by Trevennon Dakota.

• In a large bowl combine the flour, baking powder and sea salt, then add the water, yeast, olive oil and honey and mix until fully combined.

• Knead for about 10 minutes until smooth and elastic. I use my stand mixer with a dough hook but it can be done by hand on an oiled work surface. Place it into an oiled bowl, cover with clingfilm and set aside for it to rise until doubled in size – roughly 45 min to an hour.

• After it’s doubled in size, knock it back by punching it, then tip it onto a lightly floured surface and divide it into six equal balls.

• Roll the balls into sausage shapes approximately 60cm-80cm long. Pinch the two ends of the ‘sausage’ together to create a rough oval shape and place the bagels on two baking sheets. Cover them over and let them prove for a further 20 min whilst you preheat your oven to 180°C (fan).

• Once the bagels have proved and your oven is up to temp, brush the top of each bagel with a mix of honey and water and sprinkle them with sesame seeds.

• Bake for 18-20 minutes, turning the baking sheets halfway. Allow to cool slightly.

• To make the ‘egg in the hole’ simply heat a little olive oil and butter in a frying pan, place a bagel in the hot fat and then crack one or two eggs into the middle of the hole. Fry gently until the egg is to your liking.

Eat and of course, enjoy!

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