Jerusalem Bagels (Ka'ak Al Quds) with Honeyed Sesame Coating
These soft, airy oval bagels from Jerusalem are lightly sweetened with a honeyed sesame coating. They're simple to make with everyday ingredients and are perfect for breakfast or a snack.
- Prep30 min
- Cook15 min
- Total45 min
- DifficultyMedium
- Servings6
Jerusalem bagels, known as Ka'ak Al Quds, are a beloved Middle Eastern street food. Unlike their New York cousins, these bagels are soft and pillowy, not dense and chewy, with a delicate sweetness from the honeyed sesame coating.
They're surprisingly easy to make at home with just a handful of pantry staples. Enjoy them warm, perhaps with some labneh or alongside a saucy shakshuka for a truly satisfying meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, milk, yeast, and baking powder (do not add the olive oil yet). Mix on medium speed until the dough comes together into a soft, pliable ball. If you don't have a mixer, mix the ingredients in a large bowl and knead by hand on a clean surface until smooth and pliable; this will take a bit longer but works just as well. The dough should be soft, elastic, and robust.
- Rub the dough with a little olive oil and place it in a large bowl. Cover with plastic wrap or a damp kitchen towel and set aside in a warm spot for 1 hour, or until the dough has doubled in size.
- Meanwhile, prepare the sesame coating: In a large shallow baking dish, combine the sesame seeds, honey, and 1 tablespoon of water. Mix, adding a bit more water as needed, until you have a wet mixture that is neither too sticky and thick nor too thin; it should coat the dough and allow the seeds to stick.
- Punch down the risen dough and divide it into 6 equal portions. Place them on a lightly floured work surface. Roll and stretch each piece into a log about 8-12 inches long, then attach the ends to form a ring. Gently stretch each ring into an oval shape. Set aside for 15 minutes to rest.
- Preheat the oven to 450°F (gas mark 8).
- Dip each dough ring into the sesame mixture, ensuring it's well coated, and place on a large baking sheet. Repeat with the remaining rings. Let the rings rest on the baking sheet for 10 minutes.
- Bake in the preheated oven for 15-20 minutes, or until the bagels are cooked through and have turned a deep golden color.
💡 Tips
- For a vegan version, use unsweetened almond milk and replace honey with maple syrup or agave syrup.
- If the dough is too sticky while kneading, add a little extra flour, but avoid making it too stiff.
- These bagels are best enjoyed warm; you can reheat them in a toaster or oven.
Inspired by a recipe from The Mediterranean Dish