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–+ servings

Jerusalem Bread Bagel Recipe

This Jerusalem-style bread bagel recipe uses a rich dough with milk, sugar, and oil to create a tender crumb and crisp crust. Unlike American bagels, these aren't boiled—they're dipped in pomegranate molasses and sesame seeds for a nutty-sweet finish before baking.
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Prep Time 1 hour 5 minutes
Cook Time 25 minutes
Bulk Fermentation 2 hours
Course Bread
Cuisine Middle Eastern
Servings 6 8-inch pieces

Equipment

  • Large mixing bowl or stand mixer with dough hook
  • Bench scraper or plastic bowl scraper
  • Rimmed baking sheet and parchment paper
  • 9-inch round or square baking pan
  • Kitchen towel or damp cloth
  • Wire cooling rack

Ingredients
  

Dough:

  • 4½ cups plus 2 tablespoons unbleached bread flour plus more for dusting
  • 2 tablespoons sugar heaping
  • 2 teaspoons fine salt
  • 1 teaspoon instant yeast
  • ¼ cup olive oil heaping
  • 1¾ cups plus 1 tablespoon warm milk whole preferred

Topping:

  • ¼ cup pomegranate molasses
  • 2 tablespoons warm water
  • 1 cup plus 1 tablespoon sesame seeds preferably unhulled

Instructions
 

  • Prepare the Dough: In a large bowl or stand mixer, combine the flour, sugar, salt, yeast, olive oil, and warm milk. Stir or mix on medium-low speed until the dough comes together into a sticky, uniform mass. Let rest for 10 minutes to hydrate the flour.
  • Knead the Dough: Knead by hand on a floured surface for 5–8 minutes until smooth and springy (or mix in the stand mixer until elastic, about 5 minutes). Return dough to the bowl, cover, and allow it to rise until puffed—about 1½ to 2 hours. It will not rise dramatically in volume.
  • Divide and Pre-shape: Dust your work surface lightly. Divide the dough into 6 equal parts (about 6.25 ounces each). Roll each into a 5-inch tube. Place seam-side down on the floured surface, cover, and let rest for 20 minutes.
  • Preheat Oven: Arrange racks in the top and bottom third of your oven. Line two baking sheets with parchment paper and preheat oven to 450°F.
  • Make the Topping: Mix pomegranate molasses and warm water in a shallow pan. Spread sesame seeds evenly on a rimmed baking sheet or parchment-lined tray.
  • Shape the Bagels: Roll each dough tube into a log about 18 inches long. Pinch the ends together, then roll the seam smooth with your palm. Stretch each into a 7- to 8-inch oval shape.
  • Coat and Rest: Dip one side of each bagel into the molasses mixture, then into sesame seeds. Transfer seed-side up onto baking sheets, three per tray. Let them rest for 20–30 minutes; they won’t puff much.
  • Bake: Bake for 20–25 minutes until the crust is a deep golden brown. Switch trays from top to bottom and rotate halfway through baking. If needed, double-stack baking sheets to protect the bottoms from overbaking.
  • Cool and Store: Let cool on a wire rack. Enjoy the same day, or store in an airtight container for up to 2 days. Reheat in the oven or toaster before serving.

Notes

  • Dough will be sticky at first but becomes easier to handle quickly.
  • Use a bench scraper to assist in kneading and shaping.
  • These are best served fresh and pair well with spreads like hummus or labneh.
Keyword bread bagel recipe, bread recipes, easy homemade bread bagels, Jerusalem bagel recipe, Middle Eastern bagel variation, pomegranate molasses bread, soft inside crispy crust bread, sweet sesame bread recipe
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