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Authentic Jerusalem Bagel Recipe: How to Make Crispy Sesame-Crusted Oval Bread

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Pareve

Jerusalem bagels, or ka’ak, are long, oval sesame-crusted breads sold by street vendors throughout the city. They’re flatter and softer than New York bagels, with a crisp, nutty sesame crust and a chewy interior.

How They Differ

Unlike New York bagels, Jerusalem bagels aren’t boiled. The dough is shaped into long ovals, brushed with egg wash, and rolled generously in sesame seeds before baking at high heat. Traditionally they’re eaten with za’atar for dipping, or split open for sandwiches.

Kosher Notes

Jerusalem bagels are pareve. Check each egg for blood spots. Nigella seeds or za’atar mixed with the sesame add extra flavor.

Storing

Store airtight for 3 days or freeze for 3 months; warm at 350°F for 3 to 4 minutes.

Authentic Jerusalem Bagel Recipe: How to Make Crispy Sesame-Crusted Oval Bread
Learn to make authentic Jerusalem bagels with their signature oval shape and generous sesame seed coating. Crispy outside, chewy inside, perfect for any meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 8 bagels
Course: Bread, Breakfast
Cuisine: Israeli, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour plus extra for dusting
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • 1¼ cups warm water 110°F
  • 3 tablespoons vegetable oil
  • 1 large egg for egg wash
  • 1 tablespoon water for egg wash
  • ¾ cup sesame seeds

What I use for this recipe

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Method
 

  1. In a large bowl, combine warm water, sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and oil to the yeast mixture. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
  4. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  5. Punch down dough and divide into 8 equal pieces. Roll each piece into an oval shape about 8 inches long and 4 inches wide.
  6. Beat egg with 1 tablespoon water to make egg wash. Brush each oval generously with egg wash.
  7. Spread sesame seeds on a large plate. Press each brushed oval into the seeds, coating both sides completely. Place on prepared baking sheets.
  8. Using your finger, poke a hole through the center of each oval, stretching gently to create the characteristic shape.
  9. Bake for 20-25 minutes until golden brown and crispy. Cool on wire racks for at least 10 minutes before serving.

Notes

Store cooled bagels in an airtight container for up to 3 days. To refresh, warm in a 350°F oven for 3-4 minutes. These freeze well for up to 3 months - thaw at room temperature and warm before serving. For extra flavor, try adding nigella seeds or za'atar mixed with the sesame seeds.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 390mg 17%
Dietary Fiber 2.5g 9%
Total Sugars 3g
Protein 9g 18%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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