Jerusalem oblong bagels with sesame seeds Ka'ak Al Quds
Huge stacks of oblong bagels with sesame seeds are a familiar sight at street stalls all over Jerusalem. They are sold from dawn to dusk. These breads are a great idea for breakfast, they also work well prepared as a sandwich for lunch at school or work.
Usually, bagels are round and thick, often steamed before baking. Jerusalem bagels are oblong and thin, and when forming them, we have to play with stretching the dough a bit.
The recipe comes from the book Palestyna strong> Sami Tamimi and Tara Wigley. The authors propose to freeze the raw dough after forming into oval rings. Then put them in the oven straight from the freezer and extend the baking time by a minute or two or until browned. Thanks to this, we can have warm and fresh bagels for breakfast. We can also prepare the dough in the evening and when it rises, put it in the fridge. In the morning, take it out of the fridge, divide it into portions and when the dough warms up a bit, proceed as in the recipe.
- 20 g fresh yeast
- 30 g sugar
- 270 ml lukewarm water
- 250 g wheat flour type 500
- 250 g of bread flour type 750
- 20 g of powdered milk
- 1 teaspoon of baking powder
- 25 ml of oil and some for brushing 8g salt
- 60 g light sesame seeds (unroasted)
- 1 egg
- 2 tablespoons milk or water
- Yeast, sugar and 120 ml of lukewarm water are mixed in a small bowl and set aside for 5 - 10 minutes, until bubbles appear on the surface.
- Into the bowl of the mixer with the hook, pour both flours, powdered milk, baking powder and salt. If you don't have a mixer, you can knead the dough by hand. Mix on low speed for about 1 minute to mix the ingredients. Add the oil, yeast leaven and the remaining 150 ml of water. Mix on medium speed until the ingredients combine to form a smooth batter. Form a ball from the dough, grease it with oil, cover the bowl with a cloth and let it rise for about an hour, until the dough doubles in volume.
- When the dough has risen, put it on a floured surface and divide it into 6 parts. Gently form a ball from each, cover with a cloth and let the dough rest for 10 minutes.
- Put your finger in the center of the ball and pierce it through. Evenly stretch the dough outward until it forms an oval bagel about 18 x 9 cm. Transfer the bagels onto baking paper the size of a baking sheet, two on each, 4 - 5 cm apart. Cover and leave for 15 minutes for the dough to rest.
- Spread the sesame seeds in an oblong, flat dish, mix the egg and milk in a cup.
- Preheat the oven to 220°C.
- Put the trays in the oven to heat up, if we don't have three trays, we have to bake the bagels in installments.
- Smear the bagels with the egg beaten with milk and coat the buttered side generously in sesame.
- Slide the paper with portions of the dough carefully onto the hot trays and bake for about 15 minutes, until the bagels are nicely browned. Remove from the oven and set aside for 10 minutes.