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Light, Fluffy Jerusalem-Style Bagels: Authentic Recipe & Tips


Jerusalem bagel is a light, fluffy, thin oval roll coated in sesame seeds and baked to a deep golden brown. Simple to make with pantry staples — perfect for dipping, snacking, or using as a sandwich roll.

baked bagels.

Jerusalem bagels, known locally as Ka’ak Al-Quds, are unlike the dense, chewy New York bagel. They’re long, oval, thin, and tender with a fluffy interior and a lightly crisp crust thanks to a generous coating of sesame seeds. The dough uses no special ingredients or equipment and yields an everyday bread that’s ubiquitous in Israel.

Growing up, I often had these as a simple cheese panini; we just called them sesame rolls. They’re as familiar there as cornetti are in Italy or pain aux raisins in France — ordinary, iconic, and unforgettable once you try one.

I adapted this version from the cookbook Good Food by Sina Mizrahi. After many bakes I’m happy to share this nostalgic, easy recipe alongside other favorites like Israeli rugelach.

Ingredients Overview

The full recipe with exact measurements is in the recipe card below. Here’s a quick look at what you’ll need and possible substitutions.

  • All-purpose flour — unbleached is preferred; bread flour isn’t necessary.
  • Instant yeast — see notes for active dry yeast alternative.
  • Sugar and salt — a small amount of sugar feeds the yeast and improves texture; salt seasons the dough.
  • Warm water — used in the dough and for dipping shaped bagels; warm, not hot, to avoid killing the yeast.
  • Vegetable oil — yields a tender crumb; use neutral oils like canola. Strong-flavored oils can change the taste.
  • Sesame seeds — essential for the characteristic crust; you can mix in poppy seeds or an everything bagel blend if desired.

Method — Make the Dough

This recipe is straightforward and requires two rest periods: an initial rise of about 30–60 minutes and a final proof of 30–60 minutes. Below are the main steps and practical tips from repeated testing.

  • A stand mixer with a dough hook is convenient, but you can mix and knead by hand in a large bowl. Do not use a hand mixer — it’s not strong enough for kneading dough.
  • The dough will be slightly sticky after mixing. Resist the urge to add extra flour; the dough should remain tacky for the best texture.
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Measure dry ingredients in a large bowl and mix water with oil in a separate cup.
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Start mixing dry ingredients on low, then add the water and oil until the flour is hydrated.
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Switch to the dough hook and mix on medium for 5–7 minutes until the dough is smooth and clears the sides of the bowl.
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Coat the dough surface with oil, cover, and let rise in a warm spot until doubled.

Shape the Bagels and Bake

  • The dough can still be slightly sticky when shaping; lightly dust your work surface and hands if needed but avoid over-flouring.
  • Shape each piece into a long log and let gravity help create the natural oval as you lift and form the ring.
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Divide the dough into five pieces and roll each into a long log.
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Pinch the ends, dip the shaped ring in water, then press into sesame seeds on both sides.
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Place the sesame-coated ovals on a lined baking sheet and allow a final rest before baking.
sesame bagel on a tray.

Storage, Freezing, and Make-Ahead

  • Storage: Keep baked bagels in an airtight container at room temperature for up to 2 days. They’re best the same day.
  • Freezing: Cool completely, wrap each bagel tightly, and place in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for about 10 minutes.
  • Make ahead: To slow the rise, reduce yeast to 1 1/2 teaspoons and refrigerate the dough overnight.
israeli cheese toast.

Fluffy Jerusalem Bagel | Easy Recipe!

Oval, fluffy bagels with a crisp, sesame-coated crust.

Ingredients

  • 4 Cups All-purpose flour (500g)
  • 2 Tablespoons Sugar (25g)
  • 2 teaspoons Salt
  • 1 Tablespoon Instant yeast
  • 1 1/2 Cups Lukewarm water (360ml)
  • 1/4 Cup Oil (60ml)
  • 3 Tablespoons Water for soaking the raw bagels
  • 1 Cup Sesame seeds for coating

Instructions

  • In a large mixer bowl combine the flour, sugar, salt, and yeast.
  • Mix the lukewarm water with the oil in a measuring cup.
  • Use the paddle attachment to blend the dry ingredients on low for 30 seconds.
  • Pour in the water and oil mixture and mix until a shaggy mass forms.
  • Switch to the dough hook and knead on medium speed for 5–7 minutes until the dough is smooth, slightly sticky, and clears the bowl sides.
  • Spray or brush the dough top with oil, cover, and let rise 30–60 minutes in a warm spot until doubled.
  • Prepare a wide bowl of water and a tray of sesame seeds. Line baking sheets with parchment.
  • Divide the dough into five equal portions (about 180–185g each).
  • Roll each portion into a 20-inch log. Lightly dust with flour only if needed.
  • Pinch the ends together, lift, and dip the ring into water to moisten both sides.
  • Transfer to the sesame tray and gently press to coat both sides thoroughly.
  • Place each sesame-coated ring on the prepared baking sheet and shape into an oval.
  • Let the shaped bagels rest 30–60 minutes. Preheat the oven to 400°F (200°C).
  • Bake 15–17 minutes or until deep golden brown.
  • Cool 10–15 minutes before serving.

Notes

  • To use active dry yeast: dissolve 4 teaspoons in 1/2 cup water with 1 teaspoon sugar, let sit 5–10 minutes until frothy, then proceed with the recipe.
  • The bagels are best the same day. Store at room temperature for up to two days.
  • To freeze: wrap individually, place in a freezer bag, and freeze up to two months. Thaw and reheat in the oven for 5–10 minutes.
  • Do not over-flour the dough; a slightly sticky dough gives the best texture.
  • If possible, baking in a wood-fired oven adds a pleasant char and flavor.