Back to 4 servings For the Dough 500 g all-purpose or bread flour, 4 cups 2.25 teaspoons active dry yeast, 1 packet 1 tablespoon sugar or honey 1.5 teaspoons salt 3 tablespoons olive oil 300 ml warm water, about 1 1/4 cups For the Sesame Crust 200 g raw white sesame seeds, 1 to 1 1/2 cups (150-200 g) 1 egg, beaten with 1 tablespoon water, or a little milk or sugar water, for brushing za'atar, mixed with olive oil, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Dissolve the yeast and sugar in the warm water and let it foam for a few minutes.2 Step 2: Combine the flour and salt, then add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 8 to 10 minutes by hand or machine until smooth, soft, and slightly tacky.3 Step 3: Place the dough in an oiled bowl, cover it, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.4 Step 4: Divide the dough into 4 pieces. Roll each into a thick rope about 16 inches long, then join the ends to form a large loop.5 Step 5: Gently stretch and flatten the loop into the characteristic elongated oval, keeping the dough an even thickness. Don't make the ring too thin in the middle, or it will bake up dry.6 Step 6: Brush the top and sides of each loop with the egg or sugar-water wash.7 Step 7: Spread the sesame seeds in a shallow tray and press each bagel firmly, wash-side down, into the seeds so they cling in a thick layer. Lift carefully and place on a parchment-lined baking sheet, sesame-side up.8 Step 8: Let the shaped bagels rest for 15 to 20 minutes while the oven heats to 450°F (230°C).9 Step 9: Bake for 15 to 18 minutes, until the sesame is deeply golden and the bread sounds hollow when tapped. For an extra-soft finish, you can mist the oven with a little water at the start.10 Step 10: Cool just slightly and eat warm, torn open, with za'atar and olive oil.getsaucepan.com/r/b1c6b3fb-ae01-4930-912d-d2d71031f51a · Original: https://jewishcuisine.food/blog/jerusalem-bagel-kaak-recipe
