Jerusalem bagels, as the name implies, are from Jerusalem. This is the name of the elongated oval sesame bagels, which are incredibly popular among both tourists and Jerusalem residents. They are simple to prepare, but the taste is simply amazing.
It is necessary
- 500 g of premium wheat flour;
- 3 tbsp. l. Sahara;
- 2 tsp dry yeast;
- 3 tbsp. l. odorless vegetable oil + for lubrication;
- 1 tsp salt;
- 250-300 ml of warm milk mixed with water;
- 1/2 cup hot milk
- 100 g sesame seeds.
Instructions
Step 1
In a bowl, combine sifted flour, sugar, yeast and pour in half the milk, knead the dough. Dissolve the salt in the remaining milk, combine it with butter, add to the dough and continue kneading for about 10 minutes. Gather the dough "in a ball", it should be soft, elastic, slightly sticky, but do not add any more flour.
Step 2
Grease a clean bowl generously with butter, put the dough in it, turn so that the butter covers the dough on all sides. Cover with a tea towel and leave in a warm place for 30 minutes.
Step 3
Then transfer the dough to the board, divide it into 6 equal pieces and form into balls. In each, make a hole in the middle and gently stretch to the elongated bagels.
Dip each bagel first in milk, then in sesame seeds and place on 2 baking sheets with baking paper. Allow them to rise for 30 minutes.
Step 4
Preheat the oven to 200 degrees, put a low pot of water down.
Bake one baking sheet at a medium level for 15-20 minutes until golden brown. If you like a soft crust, cover the hot prepared bagels with a towel.
