Jerusalem Bagels

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 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.

FAQs

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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:

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