There's nothing quite like a fresh bagel to start your day! I recently learned about Jerusalem Bagels, the lighter, airier, more bread-like cousin of the NY-style bagel, and just had to share them with you.
And the best part is, they're super easy to make at home!
If you like these, you gotta try my Onion Bagels Recipe and New York Style Bagels. Bring the New York bagel shop to your own kitchen!
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*Original recipe posted November 29, 2020. Recipe updated (to add salt) on February 26, 2022
What are Jerusalem Bagels?
Jerusalem Bagels are a bit different from regular NY-style bagels, as they are lighter and more bread-like in texture. They are also baked only, no boiling involved like with traditional bagel recipes.
These bagels are lighter and less dense than regular bagels. They are easier to make yourself at home, too. Keep in mind that bagels do take a little bit of time to make, as they are yeasted breads and require some time to rise. I think you'll find these come together and bake up rather quickly, as far as bagels go though!
Traditionally, Jerusalem Bagels have a sweet sesame topping. This topping is a mix of honey or sugar and sesame seeds. In my version here, I use Everything Bagel seasoning instead of the sweet sesame topping.
You can use whichever version you prefer - I included a note in the recipe card about how to make the traditional topping.
Here's my New York Style Bagels recipe - because you should definitely try making both of them and tell me what which you prefer.
Ingredients needed to make Jerusalem Bagels
These bagels don't require any special ingredients. Here is a list of the ingredients you will need:
- Milk: I use whole milk because that's what we have at home. You can try substituting the whole milk with 2% milk instead. If you are looking to make these bagels vegan, you can substitute the cow's milk for unsweetened almond milk
- Water: straight from the tap, filtered or bottled, whichever you prefer
- Active Dry Yeast: Be sure your yeast says "active dry" instead of "rapid rise" or "instant". And, check that expiration date! If your yeast is old your bagel dough will not rise. In step 2 where you allow the yeast to activate, if your yeast does not foam up and smell yeasty, throw it out and start over with new yeast
- Neutral-flavored oil: I recommend using vegetable oil, canola oil, grapeseed or avocado oil here. Do not use olive oil, as the flavor is strong and will alter the flavor of your bagels
- Granulated sugar: whatever brand you have at home works here. I have not tried this recipe with sugar alternatives, so I do not know if those will work in this recipe. If you try it, let me know!
- All-Purpose Flour: Use whatever kind you have at home. Just make sure it's fresh (check that expiration date) and be sure you're measuring it correctly by spooning the flour into your measuring cup without packing it, then leveling off the top with the back of the spoon. Using too much flour or flour measured incorrectly will result in dry, dense bagels
- Salt: I like to use fine sea salt in bread recipes. I used to use kosher salt exclusively but switched over to fine sea salt recently and love the way it incorporates into bread dough. Feel free to adjust the level of salt to your liking. Keep in mind the Everything Bagel Seasoning also has salt in it
- 1 large egg: this will be used as an egg wash on your bagel dough, allowing the everything bagel seasoning to stick to the bagel
- Everything Bagel Seasoning: this seasoning can be found in most grocery stores in the spice section. You can also find it online or at Trader Joe's. You can substitute the seasoning for the traditional honey sesame topping (see note in the recipe card below) or you can substitute with any bagel topping you prefer
How to Make Jerusalem Bagels at home
To make Jerusalem Bagels at home, start by warming the milk and water then activating the yeast. Do this by sprinkling the yeast on top of the warmed water/milk mixture, add in the oil and sugar and allow it to sit for 10 minutes.
After 10 minutes, the yeast should become foamy and smell yeasty. If this does not happen, throw out the mixture, grab some new yeast and begin again.
Next, sift the flour over the mixture and add the salt. Then, knead in a stand mixer or by hand for 10 minutes, until the dough is smooth and slightly sticky. Let it rise in a warm spot for 30 minutes.
Divide the dough into 6 equally-sized pieces (I use a kitchen scale to weigh the dough to get pieces that are all the same size). Roll each piece into an 18-inch rope. Press the ends of each rope together to form a circle, then gently stretch the circle to form an oval.
Brush the bagels with egg wash and sprinkle on the Everything Bagel Seasoning. Allow to rise in a warm spot for another 30 minutes then bake for 12-15 minutes.
How to serve Jerusalem Bagels
Jerusalem Bagels are best consumed the day they are made. Rip off a hunk and dip in good quality olive oil then sprinkle with zaatar seasoning. Or, you can slather in butter like a traditional New York-style bagel. Not ready to bake them right away? Can you freeze bagel dough? Read how to save your Jerusalem bagel dough to bake another time.
To store, place cooled bagels in a large ziplock bag and seal tightly. Keep at room temperature for up to 4 days. Or place in the fridge for up to 1 week.
To freeze, slice bagels in half and wrap individually plastic wrap. Freeze for up to 3 months.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
If you need to know how long will bagels will last in the fridge, whether they're homemade or store-bought, read on for my helpful tips.
Looking for more homemade bread recipes? Give these a try:
Watch how to make Jerusalem Bagels
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Ingredients
- 1 cup whole milk
- ½ cup water
- 3 ½ teaspoons active dry yeast
- ¼ cup vegetable, canola, avocado or grape seed oil
- 3 tablespoons granulated sugar
- 4 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 large egg lightly beaten
- 2-3 tablespoons everything bagel seasoning
Instructions
- In a small microwave safe bowl or glass measuring cup, add the milk and water. Heat until approximately 90-95ºF.1 cup whole milk, ½ cup water
- Put the warm milk/water into a large mixing bowl (or the bowl of your stand mixer if you will be using one) and sprinkle the yeast on top.3 ½ teaspoons active dry yeast
- Add in the oil and the sugar, stirring gently.¼ cup vegetable, canola, avocado or grape seed oil, 3 tablespoons granulated sugar
- Cover the bowl with a clean dish towel and let it sit for 10 minutes.
- After 10 minutes, the yeast mixture should be foamy and smell yeasty.
- Whisk it gently to break up any lumps then sift the flour over the liquid using a mesh sieve or hand sifter. Add the salt to the bowl4 ¼ cups all-purpose flour, 1 teaspoon salt
- Attach the bowl to your mixer fitted the dough hook and knead on medium-low speed (2 on a kitchenaid mixer) for 10 minutes.
- If kneading by hand, do so for 10 minutes. The dough should be smooth and just slightly sticky.
- Cover the bowl with plastic wrap and allow it to rise in a warm spot for 30 minutes or until doubled in size.
- Line two baking trays with baking parchment and set next to your work station.
- Sprinkle your work surface lightly with flour and divide the dough into six equally-sized pieces.
- Roll each piece of dough into a thick rope, about 18 inches long. Join the ends of each snake and press them together to seal.
- Gently stretch the dough to make a long hole in the center. Place the bagels on the trays, 3 to a tray, evenly spaced out to allow room for rising.
- Brush each bagel gently with the beaten egg then sprinkle with everything bagel seasoning.1 large egg, 2-3 tablespoons everything bagel seasoning
- Allow the bagels to rise in a warm spot 30 minutes or until doubled in size.
- Meanwhile, preheat the oven to 350°F (175°C).
- Once the bagels have risen, bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown.
- Allow to cool on trays for 10 minutes then move to a wire rack to cool completely.
Video
Notes
- Baked bagels are best consumed the day they are made. Dip in good olive oil and sprinkle with zaatar seasoning. Bagels will keep at room temperature in a tightly sealed container or bag for up to 4 days. Toast if consuming after the day they are baked.
- To make the traditional sweet sesame topping, mix together ½ cup sesame seeds with 1 tablespoon of honey and 1 tablespoon of water. Spread out the mixture on a plate and in step 4, instead of brushing the bagel dough with egg wash and sprinkling with everything bagel seasoning, dip the bagel dough into the sesame mixture, pressing the seeds gently into the bagels so they stick.
- Recipe adapted from FromTheGrapevine.com.
Nutrition
SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST
Comments
Melisa
I want to do 12 mini-bagels, what would be the baking time?
Kim
I haven't made them this way, so I'd recommend starting with 8 minutes and then watch them after that. Once they're golden brown, they should be fully baked and ready to take out!
Melisa
It took 15 min for the mini-bagels to brown in my oven.
Great texture but the dough needs a little salt
Kim
Thanks for sharing this!
Soni Bhat
Amazing recipe and thank you for sharing!! Followed it to the tee and they turned out fab!! The salt flakes in the seasoning mix makes up for the lack of salt in the actual bagel. Have loved this ever since having them in Israel. So much nicer and fluffier than the NY bagel which IMO is pretty dense. Loved it!!
Kim
Awesome! These are one of my faves, too - glad you enjoyed them!
Matie
Hi can I use water instead of milk? And if yes is it 1 1/2 cup of water?
Kimberlee Ho
I haven't tried subbing the milk with water. It should work. So, yes, you should use a total of 1 1/2 cups of water for the recipe.
Kat
Hi!
Can you use 2% milk instead of whole milk?
Kim
Yes! That should work just fine.
Erika
Easy to make and lovely texture but do agree with another commenter that it may need salt.
Kim
Thanks for the feedback, this is helpful! I'll try remaking it with salt and adjust the recipe as necessary.
Sharon
It is verg easy to make. Why do you not add any salt?
Kim
I'm glad you found them easy! I've heard from a couple of people that these need salt, so I will make them again and test the right amount. You can certainly add some in next time you make them! Thanks for the feedback.
Sharon
I have tried it with one teaspoon and that worked great for me.
Kim
Perfect! Thank you for sharing that!
Zeinab
Great recipe, very easy to follow turned out super fluffy and delicious. I also agree that the dough could use the addition of salt, but other than that a great recipe, will definitely remake.
Melissa Torres
I'm glad you will remake it again. I always err on the side of less salt in my recipes because it's easy for each person to adjust and so many people over salt in error. Hopefully it's 5 star recipe next time! Thank you for commenting.
Jeanette
Loved to make these. They are delicious and so easy to prepare. The dough is a dream. Will definitely make them again.
Kim
These are certainly a dream! So glad you loved them!!
Ashlynne
These were great! I added 2 teaspoons of kosher salt and they were perfect. I’ll definitely be making them again
Kimberlee Ho
Great to know about the added salt! Thank you so much for baking and sharing!
mario
Hola kim
La receta se ve muy tentadora,para no intentar preparar los bagels.
Me gustaria saber que cantidad en gramos es la taza y de ml
muchas gracias
Kimberlee Ho
Hi Mario, I will go back and add metric measurements to this recipe ASAP.
Parker Kohn
I made these and added vanilla chips and cinnamon chips and sprinkled with cinnamon sugar. Took a bit longer to bake but they were delicious!!!
Kimberlee Ho
Wow that sounds fantastic! I am going to have to try that. Thanks for baking and sharing!
Donna
No salt???
Kimberlee Ho
This is one ingredient I've gotten some feedback on - the everything bagel seasoning has salt in it and is enough for some people. I will be remaking this with the addition of salt to test out how much. Without trying it, I would guess about 1/2 teaspoon of salt could be added to boost the flavor, if you want to give that a go!
Faye
These bagels are amazing! I would rate them 10 stars if I could. The recipe is really easy to follow. Everyone loved how pillowy soft these bagels were and preferred them over regular bagels which are really dense. I’ll be making these over and over again for sure! Thanks for the amazing recipe!
Kimberlee Ho
How fantastic! I agree, they are super soft and fluffy. I just made them again today and my family is thoroughly enjoying them. Thanks for baking and sharing!
Joseph
hi can I use 00 flour and goat milk ??
Kimberlee Ho
I haven't tried this recipe with those substitutions.
Yvonne
Great recipe! I have made them several times and find the recipe to be perfect! Yes! Pairs beautifully with “everything but the bagel seasoning!” Thank you!
Kimberlee Ho
Wonderful! I totally agree - the seasoning makes these so good!
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Mari
I have made these bagels several times now in the morning to go with our traditional English breakfast, ( so a little break from tradition 😀).
They are so easy and delicious I am asked for them everytime bu family and friends.
Fabulous thank you 😊
Kimberlee Ho
Wonderful, Mari! Thanks for baking and sharing your feedback!
Bonnie Tallo
I knew if your challah recipe was amazing that these would be too. Delicious!
Kimberlee Ho
Aw I love this, Bonnie!! These bagels are really delish aren't they?!
Ana
Best bagels ever 🥯 😋
Kimberlee Ho
I agree! Thanks for sharing your feedback, I appreciate it.