Jerusalem bagels, known as Ka’ak Al-Quds , are soft, oval-shaped sesame bread that is light, airy, and slightly sweet. Unlike New York-style bagels, these are not boiled before baking and have a crispy sesame-crusted exterior with a fluffy interior.

They are traditionally enjoyed fresh from street vendors in Jerusalem, served with za’atar, labneh, or cheese.

Ingredients (Makes 6-8 bagels)

For the Dough:

  • 3 ½ cups all-purpose flour (or bread flour)

  • 1 ½ tsp salt

  • 1 tbsp sugar

  • 2 tsp instant yeast

  • 1 cup warm water (plus more if needed)

  • 3 tbsp olive oil or vegetable oil

For the Topping:

  • ½ cup sesame seeds

  • ½ cup warm water (for brushing)

  • 1 tbsp molasses or honey (optional, for extra golden colour)

Instructions

Step 1: Prepare the Dough

  1. In a bowl, mix flour, sugar, salt, and yeast.

  2. Gradually add warm water and olive oil, kneading for 8-10 minutes until a smooth, elastic dough forms.

  3. Cover the dough and let it rise for 1-1.5 hours, or until doubled in size.

Step 2: Shape the Bagels

  1. Punch down the dough and divide it into 6-8 equal pieces.

  2. Roll each piece into a rope (about 12 inches long).

  3. Bring the ends together to form an oval shape, pressing them firmly to seal.

Step 3: Coat with Sesame Seeds

  1. In a shallow bowl, mix warm water with molasses or honey.

  2. Dip each bagel lightly into the mixture, then press into sesame seeds to coat generously.

Step 4: Bake the Bagels

  1. Preheat the oven to 200°C (400°F).

  2. Place bagels on a baking sheet lined with parchment paper.

  3. Bake for 15-18 minutes, or until golden brown and crispy on the outside.

Serving Suggestions

  • Serve warm with labneh, cream cheese, za’atar, or olive oil.

  • Enjoy with honey or date syrup for a sweet twist.

  • Pair with a cup of mint tea or Arabic coffee.