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homemade Jerusalem Bagels with everything bagel seasoning

Jerusalem Bagels

  • Author: Kim |
  • Prep Time: 25 minutes + 70 minutes proofing time
  • Cook Time: 15 minutes
  • Total Time: 40 minutes + 70 minutes proofing time
  • Yield: 6 bagels 1x


Jerusalem Bagels are the lighter, airier, more bread-like cousin of the NY-style bagel and they’re super easy to make (and enjoy!) at home.




  1. In a small microwave safe bowl or glass measuring cup, add the milk and water. Heat until approximately 90-95ºF. You do not want the mixture to be too hot otherwise it’ll kill the yeast.If you don’t have a thermometer, check the temperature with your finger. It should be slightly cooler than bath water but not so hot that you need to pull your finger away quickly.
  2. 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. Add in the oil and the sugar, stirring gently. 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. 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
  3. Cover the bowl with plastic wrap and allow it to rise in a warm spot for 30 minutes or until doubled in size. I like to stick them in my cool oven with the light on. This provides just enough warmth for proofing. The temperature should be no more than 80ºF.
  4. 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. I like to weigh the dough on a kitchen scale then divide that weight by 6. If you do not own a kitchen scale or prefer to eyeball it, go for it. They do not need to be perfect. 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. 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)
  5. 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 completey


  • 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
  • Category: Bagels
  • Method: Bake
  • Cuisine: Mediterranean

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