Is a Jerusalem Bagel healthy?

It's a source of carbohydrates for energy and contains healthy fats and fiber from sesame seeds. However, it is calorie-dense, so it's best enjoyed in moderation as part of a balanced diet.

What is the difference between a Jerusalem bagel and a New York bagel?

The main difference is the preparation. New York bagels are boiled before baking, which gives them a dense, chewy interior and a shiny crust. Jerusalem bagels are not boiled; they are simply shaped and baked, resulting in a lighter, softer, more bread-like texture.

Can I use all-purpose flour instead of bread flour?

Yes, you can. The result will be a slightly softer and less chewy bagel, but it will still be delicious. Bread flour has a higher protein content which develops more gluten, leading to the classic chewy texture.

How should I store these bagels?

Store them in a paper bag at room temperature for up to 2 days. Avoid plastic bags as they can trap moisture and make the crust soggy.

Can I freeze Jerusalem bagels?

Yes! They freeze very well. Allow them to cool completely, then slice them and store them in a freezer-safe bag for up to 3 months. You can toast them directly from frozen.

Home / Recipes / middle_eastern / Jerusalem Bagel

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Jerusalem Bagel

RATING

4.5/5(78)

TASTE SCORE

8/10

A soft, slightly sweet, and chewy bread ring, generously coated with toasted sesame seeds. Unlike traditional bagels, these are baked directly without boiling, resulting in a lighter, airier texture perfect for dipping or sandwiches.

PREP

25m

COOK

115m

SERVES

1 BAGEL

695 cal

SERVINGS

INGREDIENTS

For 4 servings

420 gbread flour · Provides a chewier texture2.25 tspactive dry yeast · Equivalent to one 7g packet1 tbspgranulated sugar · To activate the yeast1 tspsalt300 mlwarm water · For the dough, about 105-115°F or 40-46°C2 tbspolive oil · Plus more for greasing the bowl1 cupsesame seeds · About 150g1 tbspmolasses · For the coating wash¼ cupwater · For the coating wash

NUTRITION · PER SERVING

695

CALORIES · 1 BAGEL

Protein21g · 12%

Carbs93g · 54%

Fat28g · 36%

Fiber9g

Sodium592mg

Potassium418mg

Phosphorus397mg

How we calculate →

INSTRUCTIONS

5 steps. 115 minutes total.

5 STEPS

1
Step 1
- a.Activate Yeast & Mix Dough
- b.In a small bowl, combine 300ml warm water, sugar, and active dry yeast. Stir gently and let it stand for 5-10 minutes until foamy.
- c.In a large bowl or a stand mixer's bowl, whisk together the bread flour and salt.
- d.Pour the foamy yeast mixture and olive oil into the flour. Mix with a spoon or dough hook until a shaggy dough forms.
2
Step 2
- a.Knead and First Rise
- b.Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes.
- c.Form the dough into a ball and place it in a lightly oiled bowl, turning to coat.
- d.Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.
3
Step 3
- a.Shape and Second Rise
- b.Gently punch down the risen dough. Divide it into 4 equal pieces.
- c.Roll each piece into a long rope, about 20-24 inches (50-60 cm) long.
- d.Form each rope into a large, elongated oval ring, pinching the ends together firmly to seal.
- e.Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 20-30 minutes.
4
Step 4
- a.Preheat and Prepare Coating
- b.While the bagels are resting, preheat your oven to 425°F (220°C).
- c.In a shallow dish, whisk together the molasses and 1/4 cup of water to create the wash.
- d.Spread the sesame seeds evenly in another shallow dish.
5
Step 5
- a.Coat and Bake
- b.Carefully dip each rested bagel into the molasses wash, ensuring it's fully coated. Let any excess drip off.
- c.Immediately press the wet bagel into the sesame seeds, coating both sides generously.
- d.Return the coated bagels to the baking sheet.
- e.Bake in the preheated oven for 15-18 minutes, until deep golden brown and hollow-sounding when tapped.
- f.Transfer to a wire rack to cool for at least 10 minutes before serving. Enjoy warm.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best chewy texture, use bread flour. All-purpose flour will work but result in a softer crumb.
2
Ensure your yeast is fresh and the water is warm (not hot) to guarantee a good rise.
3
The molasses wash is key for the authentic color, slight sweetness, and for making the seeds stick. Don't skip it!
4
Be generous with the sesame seeds; a dense coating is the signature of a Jerusalem bagel.
5
These bagels are best enjoyed fresh on the day they are baked. Store leftovers in a paper bag for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

Seed Topping

Instead of sesame seeds, try a mix of poppy seeds, nigella seeds, and sesame seeds for a different flavor and look.

Spiced Dough

Add 1 teaspoon of za'atar spice blend or 1/2 teaspoon of ground cumin to the dry ingredients for an aromatic twist.

Sweet Version

For a sweeter bagel, you can use honey or date syrup (silan) instead of molasses in the wash.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Energy Boosting

The complex carbohydrates from the bread flour provide a sustained release of energy, making this a great option for breakfast or a fulfilling snack.

❤️

Rich in Healthy Fats

Sesame seeds are an excellent source of healthy unsaturated fats, which are important for heart health and overall well-being.

💪

Source of Minerals

Sesame seeds are packed with essential minerals like calcium, magnesium, and zinc, which contribute to bone health and immune function.

🌿

Good Source of Fiber

Both the whole seeds and the flour contribute dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.

QUESTIONS?

Frequently asked questions

One Jerusalem bagel from this recipe contains approximately 690 calories, primarily from the flour and the generous coating of sesame seeds.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Jerusalem Bagel

For 4 servings

5 steps. 115 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5