As a Jerusalemite, I grew up on bagels—the elongated ones from the Old City and the rock-hard ones from the central bus station, always served with a chunk of salt on the side.
I have a soft spot for this pastry, and this recipe is one of my favorites because it’s simple, easy to make, vegan and yields bagels that are wonderfully soft inside, crisp outside and have a slightly nutty flavor thanks to the generous coating of sesame seeds.
Ingredients (10-12 bagels):
- 1 kg bread flour, sifted
- 1/2 cup (100 g) sugar
- 2 tbsp (20 g) dry yeast
- 2/3 cup (160 ml) vegetable oil
- 2 cups (480 ml) lukewarm water
- 1 tbsp (20 g) salt
- For coating: sesame seeds
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Instructions:
- In a mixer bowl fitted with a dough hook, combine flour, sugar, and yeast. Add oil and knead for about a minute. Gradually add water—start with 1 cup, then add the rest slowly until a soft dough forms. Add the salt and knead for 8 minutes until the dough is smooth and soft. Shape the dough into a ball and let it rise in a greased bowl for 1.5-2 hours, or until it doubles in size.
- Divide the dough into 10-12 balls (150-160 g each). Roll each ball into a thin strip about 1.5 cm thick and 70 cm long. Gently dip each strip in water and immediately coat with sesame seeds.
- Shape the strips into flower-like designs and place them evenly spaced on a baking tray lined with parchment paper. Cover with a towel and let rise for 40-60 minutes.
- Preheat the oven to 175°C (350°F) and bake for 20 minutes, or until the bagels are golden brown and puffed. Let cool slightly.
Tip: These bagels are best enjoyed fresh on the day they’re made. They can be frozen for up to a month if wrapped well. Thaw at room temperature and reheat in a hot oven before serving.