Inspired by a walking tour that I did last week In the old city of Jerusalem and the special bagels we ate early in the morning in front of the Damascus Gate, I ventured to make my own bagels.
The entrance to the old city of Jerusalem
quantity: 6 small 4 big Jerusalem Bagels
3 and 1/2 cups of white flour
1 and 1/2 cups warm milk
1 Tbs dry yeast
3 Tbs sugar
3 Tbs vegetable oil
1/2 tsp salt
1 egg for basting
topping: sesame seeds
1. Warm the milk only to the point it gets a little warm and pleasant to touch
2. put flour and yeast in a bowl and mix slightly until the yeast full mixed in the flour. (This action prevents the yeast from touching the salt)
3. Add the sugar, salt, oil and milk , in this order. slowly begin the knitting of the dough. This can be done by hand or in a mixer until unified and smooth. Cover with glad-rap and leave in a warmish place for one and a half hours until the dough doubles in size.
4. Once the dough had risen divide it to 6 ‘balls’. Make a hole in the middle and slowly widen the hole, to about a diameter of a beigel.
5. Place in the baking dish and leave to rise for half and hour covered in glad-rap.
6. Heat oven to 180 C.
7. Brush bagels with egg and sprinkle with sesame seeds.
8. Bake for 15 min.
Eat while still warm!
Beigels ready for the oven
Jetusalem is a melting pot of so many religions, nationalitis, ages and colors