These bagels are ‘Jerusalem style’ – they are soft and a touch sweet, and they get a delightful crust from the sesame seeds they are coated with. In the Schulz Organic Creamery and Cafe, head chef Hila uses these delicious baked treats for the popular Reuben Bagel and the Smoked Salmon Bagel.
Makes 8 bagels.
WHAT YOU’LL NEED:
500g bakers flour
10g dry yeast
50g caster sugar
10g salt
275mL water
30g olive oil
300g sesame seeds
Olive oil and sea salt for after baking
METHOD:
Mix all dry ingredients in the bowl of a stand mixer. Add water and oil, then mix for 10 minutes or until the dough forms a smooth ball.
Cover and proof for about an hour at room temperature (or in the fridge overnight).
Cut the dough to eight pieces, 100g each, and shape into a ball.
Let the dough balls proof for about 30 minutes, before shaping it into a bagel. Poke a hole in the middle of the ball and stretch to create a hole in the middle.
Dip the bagel in cold water, and then in the sesame seeds, making sure it's covered on all sides.
Place on a tray and cover. Allow the dough to proof until double the size.
Bake in a preheated oven at 180°C for 8-10 minutes.
As soon as the bagels are out of the oven, drizzle olive oil on top and sprinkle with sea salt.
Eat fresh as is, or use them to make sandwiches.