JERUSALEM BAGELS
Makes: 4 small bagels
2 cups (500 mL) strong white bread flour, plus extra for dusting 1 tbsp (15 mL) fresh yeast, or about 1 tsp (5 mL) fast-acting dried yeast 2 tbsp (30 mL) granulated sugar 1 cup (250 mL) tepid water 2 pinches of salt 1 tbsp (15 mL) olive oil, plus extra for oiling and brushing 2 3/4 cups (680 mL) sesame seeds, for coating
1. In the bowl of an electric mixer fitted with a dough hook, or in a mixing bowl if making by hand, mix the flour and yeast, then add the sugar and water and knead on low speed for about 4 minutes until a dough starts to form.
2. Add the salt and oil and knead for another 4 minutes. It will look as though the dough is separating, but in time it will absorb all the oil and come together.
3. Transfer the dough to an oiled bowl, cover with a clean dish towel and let rise at room temperature for about an hour or until tripled in size.
4. Divide the dough into quarters and roll each into a ball. Place on a floured work surface, cover with the dish towel and rest for 30 minutes. Preheat your oven to 475 F (245 C) and line a baking sheet with parchment paper.
5. Shape the bagels. The traditional shape is a long oval with a hole in the middle, but you can also make round bagels. Jerusalem bagels are less dense and a lot larger than Montreal bagels.
6. Take one piece of dough, flatten it slightly with your hands to let the air out and roll it tightly to make a short strand. Continue rolling to elongate it until you have a ropelike strand about 20 inches (50 cm) long. Repeat.
7. Bring either end of each strand together to create an oval shape and give them a little roll to help them stay attached.
8. To coat dough, you will need a tub filled with water and another tub of sesame seeds, both big enough to accommodate a dough shape. Dip each dough shape in the water for no more than a second, making sure it gets wet all over, then place it in the sesame tub and coat on all sides.
9. When all 4 dough shapes are coated with sesame seeds, place them on the lined baking sheet and bake for 10 minutes.
10. As soon as they come out of the oven, brush with olive oil. If you’re not going to eat them all on the same day you made them, you can freeze them in a sealed freezer bag or container.