Despite bearing the name of a bagel, Jerusalem bagels are uniquely Israeli and rarely found outside of Israeli markets and restaurants, but I hope that will change!

Jerusalem bagels have very little in common with bagels as we know them throughout North America and much of Eastern Europe. Jerusalem bagels likely get their name from their ring shape, but unlike other bagels, Jerusalem bagels are oblong, oval rings, coated in a nutty layer of sesame seeds, and lighter than their dense, round bagel cousins. and traditional.

Traditional bagels are boiled before baking, while Jerusalem bagels skip this important step and are only baked in a hot oven. This step of soaking bagels in a sweetened water bath can make making bagels time-consuming, messy, and intimidating, which is why I love making Jerusalem bagels—a simpler, more streamlined process that still satisfies my bagel craving. The best part, they’re completely covered in sesame seeds, no skimping on the toppings here!

While in Israel, it’s common to dip Jerusalem bagels in fresh herb zaatar and enjoy them on the go, I like to think outside the box, with a tangy, creamy, herbaceous dip made from labneh. Labneh is an ingredient I Always have at one’s fingertips. If you’ve never tried labneh, think of it as a mix between yogurt and cream cheese, but better! Labneh is a yogurt-based cheese made from strained yogurt. It’s thick, creamy, and a little spicy. Due to the yogurt base, I find my lactose intolerant digestive system can digest it without concern.

No matter how you tear, smear, or dip it, there’s no denying these Jerusalem bagels deserve a spot on your table.

Jerusalem Bagel with Ranch Labneh

Preparation time: 30 minutes

Time to cook: 20 minutes

Rest time: 1 Now

Total time: 1 Now 50 minutes

Portions: 6

Calories: 499kcal

Print Recipe

Bagel:

  • 2 3/4 cups All purpose flour
  • 1 cup hot water
  • 4 spoons olive oil divided
  • 2 spoons Honey
  • 1 Pack of 7 g of instant yeast
  • 1 teaspoon kosher salt
  • 1 cup Sesame seeds

Ranch

  • cup labneh
  • 2 spoons mayonnaise
  • 1 table spoon chopped fresh parsley
  • 1 table spoon chopped fresh dill
  • 1 table spoon chopped fresh chives
  • 1 clove of garlic chopped
  • teaspoon Lemon peel
  • 1 teaspoon lemon juice
  • teaspoon salt

bagel

  • In a large bowl or base of a stand mixer, fitted with a dough hook, combine the flour, warm water, 3 tablespoons olive oil, honey, instant yeast, and salt. Mix with a wooden spoon or with the planetary mixer until a smooth dough is formed, about 8-10 minutes by hand or 5-7 minutes with a mixer. If needed, turn it out onto a floured surface to roll it up. It will be slightly sticky.

  • Remove from bowl and add 1 tablespoon of the olive oil to the bowl. Return the dough to the bowl and cover with a clean tea towel. Let rise in a warm place for 45-60 minutes or until doubled in volume.

  • Once leavened, press the dough to release any air bubbles. Divide the dough into 6 even balls, slightly smaller than a baseball.

  • Preheat the oven to 400F. Line a baking tray with baking paper.

  • Use your forefinger to poke a hole in the center of the dough, pulling and stretching into a 9- to 10-inch oval. Place on lined baking sheet. Repeat with the remaining dough.

  • Fill a rimmed baking sheet or pan with 1 inch of water. Add the sesame seeds to a separate tray or plate. Dip the molded dough into the water and cover with sesame seeds. Return to lined tray. Repeat with remaining bagels.

  • Leave to rest for 10 minutes.

  • Bake for 18-20 minutes, or until golden brown.

Labneh ranch

  • Meanwhile, create the Labneh Ranch. Combine the labneh, mayonnaise, parsley, dill, chives, garlic, lemon zest, lemon juice and salt in a medium bowl.

  • Dip the bagels on the ranch.

Calories: 499kcal | Carbohydrates: 56g | Protein: 12g | Fat: 26g | Saturated fats: 4g | Polyunsaturated fats: 9g | Monounsaturated fat: 12g | Trans fats: 0.01g | Cholesterol: 3mg | Sodium: 624mg | Potassium: 217mg | Fiber: 5g | Sugar: 7g | Vitamin A: 89UI | C vitamin: 2mg | Soccer: 276mg | Iron: 6mg


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Image Source : aish.com

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