The Baygeleh May Be The Perfect Way To Celebrate National Bagel Day

2 weeks ago 8

Whether enjoyed with eggs and cheese or with cream cheese and lox, bagels are some of the most popular breakfast breads in America. This is very much deserved, as well!

Jerusalem-style bagels are a must-try alternative to the traditional bagel.

Jerusalem-style bagels are a must-try alternative to the traditional bagel.

Noam Chen_IMOT

For National Bagel Day on January 15, there’s a whole lot of spots around the nation to score a deal on a typical bagel breakfast sandwich. There’s really no going wrong with a hot, fresh bagel either. They are easy to grab and go, and virtually guaranteed to be satisfying and filling.

But what if an option existed to enjoy a bagel that’s not just a traditional (and rather basic) choice of fresh or toasted, poppy or sesame?

The Israeli twist on the basic bagel is the Baygeleh, which is famously known as the Jerusalem bagel. And, for those who haven’t tried it yet, National Bagel Day is a great opportunity to give baking one a whirl.

“Like all regional bread products in Israel, baygeleh are baked throughout the day and eating them when they are just out of the oven or from one of the local street vendors is like having a small slice of bakery heaven,” said Ellen Shapiro, the PR Director for the Israel Ministry of Tourism, who shared that these baked goods are often dipped in za'atar (a mix of dried spices that might include hyssop, toasted sesame seeds, salt and sumac, oregano and thyme).

Here’s how to make Jerusalem Bagels at home!

(This recipe is excerpted from Israeli Soul by Michael Solomonov and Steven Cook. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt)

Makes 6 small or 8 large bagels


1 packet active dry yeast 3 tablespoons sugar 1 ¾ cups warm water 4 cups bread flour ½ cup canola oil ½ cup labneh 1 ½ teaspoons kosher salt 1 tablespoon baking soda 2 large eggs Sesame seeds, for sprinkling

To Prepare:

Combine the yeast, sugar, and 1½ cups of the water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. Add the flour, oil, labneh, and salt and mix until the dough comes together. Cover the bowl and let rise at room temperature until it almost doubles in volume, 1 to 1 ½ hours. Portion the dough into 6 to 8 equally sized balls and place on a lightly floured large board. Cover with a kitchen towel and let rest at room temperature for 1 hour. Pat one piece of dough onto a rough rectangle the size of your board, then roll it up, starting from one long end, pinching and deflating/degassing the dough as you roll. Pinch the seam to seal. Continue rolling the dough into a long rope using both hands, starting in the middle and moving outward to make it as even as possible (it should be about 1 ½ feet long). Bring the edges together to make a long oval and pinch to seal. Repeat with the remaining dough pieces. Let rise on the board for one hour. The dough will puff up a bit. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Spread out the baking soda in a small ovenproof dish and bake for 3 minutes. Remove from the oven and whisk with the eggs and the remaining ¼ cup of water in a small bowl. After the dough ovals have risen, place them on the prepared baking sheets. Brush the tops with the egg wash, using all of it, and sprinkle liberally with sesame seeds. Bake until deep golden brown, 12 to 15 minutes.

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