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Jerusalem Bagels (Ka'ek al Quds)

A community recipe by AhmadAA

Not tested or verified by Nigella.com

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Introduction

Traditional oval-shaped sesame bagels. Excellent to dip in olive oil and a sprinkle of Za'atar (dukkah).

Jerusalem Bagels (Ka'ek al Quds) — AhmadAA

Ingredients

Serves: 4

500 grams strong white bread flour (sieved)
320 millilitres warm water
7 grams active dry yeast
1 teaspoon sugar
1 tablespoon salt
1 tablespoon vegetable oil

TO MAKE THE SESAME MIX

240 grams white sesame seeds
1 tablespoon sugar
2 tablespoons water

Method

Jerusalem Bagels (Ka'ek al Quds) is a community recipe submitted by AhmadAA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the dough’s dry ingredients in a bowl and form a well, then add the oil and the warm water.
Mix to form the dough, create a ball and cover to rest for 10 minutes.
Knead the dough for 10 minutes.
Form a ball. Cover and leave to rest for 1 hour in an oiled bowl.
Roll the dough ball into a tube shape and cut into 4 equal pieces.
Form the pieces into small balls. Cover and leave to rest for 15 minutes.
Poke a whole in each ball and slowly stretch to an oval hollow shape. Leave to rest for 15 minutes.
Mix the sesame with sugar and water. Pour the mix onto the worktop.
Pass each bagel through the sesame mix and rub it equally along each bagel’s surface. Once fully coated, leave to rest a further 15 minutes. Meanwhile, preheat the oven to fan 220℃.
Bake for 12-15 minutes until golden and crispy.