Jerusalem Bagels Recipe

These homemade delights feature a chewy, slightly sweet interior enclosed in a golden crust. Made from a simple blend of bread flour, yeast, and a hint of sugar, they're shaped, baked, and optionally topped with sesame seeds for a Middle Eastern twist. Versatile and delicious, these bagels complement spreads or stand alone as a satisfying snack, bringing the authentic flavors of the Middle East to your table.
INGREDIENTS:
For the dough:
500 g bread flour
½ tsp salt
300 ml warm water
1 tsp sugar
1 tsp active dry yeast
150 g Sesame seeds or poppy seeds (optional, for topping)
For the syrup:
180 ml water
150 ml date syrup
INSTRUCTIONS:
1. Activate the yeast: In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl or stand mixer, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture. Mix until a rough dough forms.
3. Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little extra flour gradually, but avoid making it too dry.
4. Place the dough in a greased bowl, slightly grease the dough as well. Cover it with a plastic wrap or a clean kitchen towel and let it rise in a warm place for about 30-2 hours or until it doubles in size.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Once the dough has risen, punch it down to release the air. Divide the dough into equal-sized balls. Roll each ball into a smooth round shape.
7. Using your fingers or a rolling pin, flatten each ball into a disk shape, about 1/2 to 3/4 inch thick. Make a hole in the center using your fingers or the end of a wooden spoon. Begin stretching the dough to create the traditional bagel shape.
8. In a rectangular container, combine the date syrup and water over. Stir well until the syrup dissolves.
9. Dip each bagel into the syrup, coating both sides. Gently coat the bagels with sesame or poppy seeds, make sure the seeds cover the surface of the dough evenly.
10. Place the bagels onto the prepared baking sheet and take it to the preheated oven. Bake the bagels for 12-15 minutes or until they turn golden brown.
11. Once done, remove the mini bagels from the oven and let them cool on a wire rack. Enjoy these delightful mini disk-shaped Jerusalem Bagel as a snack or appetizer.