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