I remember the first time I bit into a Jerusalem bagel from a street vendor in the Old City. The contrast between that golden, sesame-studded crust and the soft, chewy interior was unlike any bread I'd ever had. These aren't your typical round bagels at all. They're oval-shaped, flatter, and have this incredible texture that makes them perfect for eating on their own or splitting open for sandwiches. Jerusalem bagels, or 'beigale Yerushalmi' as they're called in Hebrew, have been a staple of Israeli street food for decades. What makes them special is their unique shape and the generous coating of sesame seeds that creates an almost nutty crunch with every bite. The dough itself is surprisingly simple, just flour, water, yeast, sugar, salt, and oil. But the technique of shaping them into those characteristic ovals and the double coating of sesame seeds makes all the difference. The key to getting these right is in the shaping and the sesame seed application. You'll want to roll each piece of dough into an oval about 8 inches long, then brush with egg wash and roll the entire surface in sesame seeds. Don't be shy with the seeds - you want them completely covered. The oven temperature needs to be hot enough to create that crispy exterior while keeping the inside tender. These bagels are fantastic warm from the oven, but they also keep well for a day or two. I love them with labneh and cucumber for breakfast, or you can split them and make sandwiches. They're also wonderful alongside soup or as part of a mezze spread. The sesame seeds add protein and healthy fats, making these more nutritious than regular bread.