* Exported from MasterCook *
Bagels, Jerusalem
Recipe By :David Lebovitz
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the dough:
4 1/2 cups all-purpose flour -- (500g)
2 tablespoons sugar
2 teaspoons kosher salt -- or sea salt
1 1/2 cups lowfat milk -- warm, or whole
1 tablespoon active dry yeast -- (10g), or instant
1 teaspoon baking powder -- preferably aluminum-free
olive oil
For the sesame topping:
1/2 cup sesame seeds -- (75g)
1 tablespoon pomagranate molasses
2 tablespoons hot water
These are smaller than the elongated bagels sold on the streets of
Jerusalem but are easier to bake in a home oven.Note that Reem's
recipes uses fast-acting yeast, which is different than instant
yeast. It's ground finer so dissolves faster and is meant to be mixed
with other ingredients without the need to be proofed first. I ended
up using half the original amount of sesame seeds called for, but if
you need more, simply make another batch of the sesame seed mixture.
If you can't find pomegranate molasses, you can brush the bagels with
an egg wash; stir together 1 egg yolk with 1 -2 teaspoons of milk,
and brush that on the bagels before dredging them in the sesame seeds.
I didn't roll them into ropes, but make circles and stretched those
into ovals. A Lebanese friend happened to come by when I was pulling
a batch out of the oven and said they looked like ka'ak, a bread
that's sold on the streets in Lebanon. I was flattered. Unlike chewy,
New York bagels, these are more bready and airy, so they're better
for scooping up dips; good options are hummus, hummus with spiced
lamb, baba ganoush, eggplant caviar, white bean dip, tarama, or a
bowl of good olive oil and some za'atar, although we also enjoyed
them for breakfast, toasted and buttered as well.
Put the flour, sugar, salt, milk, yeast, and baking powder in the
bowl of a stand mixer fitted with the dough hook. Mix on medium speed
for about 2 minutes, until the dough forms a smooth ball. (You can
also mix it by hand in a large bowl.)
Rub a little olive oil over the top of the dough, cover the bowl with
a tea towel, and let rise until doubled, about 1 hour.
Make the sesame coating by mixing the sesame seeds, pomagranate
molasses, and hot water in a shallow baking dish that's not too
large. (A 1 1/2qt/1,5l oval gratin dish works perfectly.) The seeds
should be damp and sticky, but not clumpy. Add a bit more water, if
necessary, to get them to the right consistency.
When the dough has risen after 1 hour, punch it down and turn it out
onto a lightly floured countertop. Divide the dough into 6 equal
pieces. Grab one piece of dough in your hands and shape it gently
into a ball on the countertop, without overworking it. Dig your
thumbs into the center to create a hole and stretch the dough outward
to create an oval ring about 6" (15cm) long, using your fingers to
pull and shake the dough so the hole is as large as you can make it.
Place it on the counter and continue forming the rest of the dough
into bagels the same way. Let them rest for 15 minutes.
Preheat the oven to 425F (220C) and line two baking sheets with
parchment paper or silicone baking mats.
Grab each oval ring of dough and press the top of each into the
sesame mixture, then give the dough another tug and pull, coaxing the
hole in the center even larger. Place each sesame seed-dipped oval on
the baking sheet, seed side up, and let rest 10 more minutes.
Bake the bagels in the oven, rotating the baking sheets during baking
so they cook evenly, until the bagels are deep golden brown, about 15
to 18 minutes. Remove from oven and let cool at bit before eating.
Serving: Serve the bagels warm or at room temperature, along with a
spread or dip.
Storage: The bagels are best eaten the day they are made. They'll
keep for a few days at room temperature, but should be toasted or
warmed in the oven before eating. They can also be frozen for up to two months.
Review & Response: In Turkey they are called Simit, and other
Mediterranean countries have these ring-shaped sesame breads, too.
These are simit and are not "bagels". Think there should at least be
a nod to this - for fairness.
Source:
"Adapted from The Palestinian Table by Reem Kassis"
S(Internet address):
"https://www.davidlebovitz.com/jerusalem-bagels-bagel-recipe/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 463 Calories; 8g Fat (15.9%
calories from fat); 15g Protein; 82g Carbohydrate; 4g Dietary Fiber;
5mg Cholesterol; 743mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0726