Add a unique twist to your Sunday brunch by making this delicious Jerusalem Bagel Recipe!
When I moved to Florence, Italy, about four years ago, my first job was working part-time at a rooftop bar called Angel. At Angel, we served Mediterranean and Lebanese-style food, focusing on high-quality, seasonal ingredients. As a professional pastry chef for over 10 years, I managed the dessert station and bread production for the entire restaurant. We created various desserts, from chocolate mousse to baklava, and a range of delicious breads like French brioche, baguettes, and especially Jerusalem bagels.
Every weekend, our rooftop hosted brunches featuring a Jerusalem-inspired menu that showcased the city’s diverse culinary traditions. One of my signature dishes was a house-made Jerusalem bagel topped with lox, cream cheese, pickled red onions, capers, and fresh herbs. My recipe resulted in a perfectly fluffy and tender interior with a golden, crispy crust—always a customer favorite.
After making countless batches over the months at Angel, I can recognize a great recipe when I see one, and this one is truly perfect. Feeling nostalgic last week, I decided to make a batch of Jerusalem bagels, and they came out delicious. The inside was soft and fluffy, and the exterior was beautifully golden brown with a slight crunch. What more could you ask for? I spread it with herbed cream cheese and loaded it with more lox, and it was divine. If you have a long weekend, try making these scrumptious Jerusalem bagels for a Sunday brunch!
What is a Jerusalem bagel?
For those of you who don’t know, a Jerusalem bagel (called bagel Yerushalmi in Hebrew) is a traditional Israeli bread that’s quite different from the typical dense and fluffy American-style bagel. You can easily recognize it by its distinct oblong shape. It is much longer and narrower than a round American bagel, with a crispy, golden crust covered in sesame seeds and dried herbs.
The texture is also different from American bagels. Jerusalem bagels are lighter, airier, and have a more bread-like consistency than the dense, chewy texture of American bagels. They’re not boiled before baking like traditional bagels, which contributes to their different texture, flavor, and appearance.
How do I store leftovers?
Once the bagels have cooled completely, store any leftovers in an airtight container or sealed bag on the countertop at room temperature. These bagels are best enjoyed within 2-3 days, but if you don’t finish them, you can keep them in the freezer for up to 2 months. To defrost, leave them in the fridge until fully thawed or warm them in the oven at 325°F for 10-15 minutes until hot and crispy.
Serving suggestions
The best part about these Jerusalem bagels is all the garnishes and side dishes you can top them with! Last week, when I made these for a Sunday brunch, I whipped up a batch of this creamy, herb-packed Tasty Cottage Cheese Dip to spread on the bagels and a jar of these Pickled Peppers. If cream cheese isn’t your thing, you could also make this Whipped Feta Dip or this Tzatziki as a replacement. For some extra nutrition, I suggest making a bowl of this Watermelon Salad or a plate of this Cucumber-Avocado Salad for a refreshing bite.
Ingredients
- 4 1/2 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/4 teaspoons baking powder
- 1 1/2 cups warm whole milk
- Olive oil as needed
- 1/3 cup sesame seeds
- 1 1/2 tablespoons honey
- 1 tablespoon water
Instructions
- In a stand mixer bowl or a large mixing bowl, combine flour, sugar, salt, yeast, baking powder, and warm whole milk. Mix until a soft, elastic dough forms.
- Lightly rub olive oil over the dough, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour until doubled in size.
- In a shallow dish, combine sesame seeds, honey, and water. Stir until the mixture is damp but not clumpy.
- Punch down the risen dough and divide it into 6 equal portions. Roll each piece into an 8-inch log, then join the ends to form an oval ring. Let the shaped bagels rest for 15 minutes.
- Dip each bagel into the sesame coating to cover both sides. Place the coated bagels on a baking sheet lined with parchment paper.
- Preheat your oven to 450°F. Bake the bagels for 15 to 20 minutes until they turn a deep golden brown.
- Remove the bagels from the oven and let them cool on a wire rack for several minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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