Jerusalem-Style Bagels Recipe Brings Authentic Flavor to Your Kitchen

As summer vacation brings the recurring challenge of hungry children, pastry chef Chen Cohen offers a reliable solution with his Jerusalem-style bagels recipe. Using basic ingredients and straightforward preparation, this recipe yields fresh, soft, and airy bagels that are perfect for breakfast, dinner, or a snack. Children enjoy both making and eating these bagels, which are generously coated with sesame seeds and finished with olive oil and coarse salt for a deliciously addictive taste and ideal texture.

The recipe calls for 1 kilogram of flour, 530 grams of water, 90 grams of olive oil, 12 grams of dry yeast, 10 grams of sugar, 20 grams of salt, sesame seeds for topping, and coarse salt for serving. The preparation involves mixing the dry ingredients, adding water and olive oil, kneading the dough until smooth, and allowing it to rise for about an hour. The dough is then divided into 15 to 20 pieces, shaped into round bagels, coated with sesame seeds, and left to rise again before baking at 200 degrees Celsius with a convection setting for 10 to 12 minutes. After baking, the bagels are brushed with olive oil and sprinkled with coarse salt, served warm and enjoyed with either savory or sweet spreads.

This recipe, shared by Chen Cohen for OIG, offers a taste of authentic Jerusalem streets and a versatile, crowd-pleasing baked good for any meal or snack time.