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    Home » Sweet & Savory Sourdough

    Published May 8, 2020 · Updated Jan 15, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Sourdough Jerusalem Bagels (No Boil Bagels)

    Jump to Recipe Jump to Video

    Switch up your bagel game with these delicious soft and airy Sourdough Jerusalem Bagels. Slightly sweet and slightly tangy, these no boil bagels make a great breakfast or snack!

    Sourdough Jerusalem Bagels with one broken in half in a basket lined with a red & white striped towel. this …

    Why this recipe works

    • No boil bagels - you just shape and bake
    • Made with common pantry ingredients and unfed sourdough discard
    • Slightly sweet, slightly tangy, and very snackable!

    Jerusalem bagels (ka'ak Al-Quds in Arabic) are a Middle-Eastern staple - a long ring-shaped bread usually coated with sesame seeds. As the name implies, they're often found outside the gates of the Old City sold from pushcart vendors (that's where we discovered them on a long ago trip to Israel). As long as your arm, these oval, sesame-covered bagels are nothing like the traditional chewy bagels we're used to.

    With my enduring search for sourdough discard uses, I decided to not only replicate those delicious Jerusalem bagels, but to adapt them to use my weekly unfed sourdough starter.

    Sourdough Jerusalem Bagels are now a thing, and they're well worth making!

    Jump to:
    • Why this recipe works
    • What are Jerusalem Bagels?
    • What you need
    • How to make Sourdough Jerusalem Bagels
    • Questions asked and answered
    • Pro Tip: What to serve with Jerusalem Bagels
    • Soft and airy, easy to snack on bagels
    • Related Recipes
    • Recipe
    • Comments

    What are Jerusalem Bagels?

    Jerusalem bagels are very similar to traditional bagels except in one important way - the dough isn't boiled before baking.

    When you boil bagel dough, the gluten firms up on the outside of the dough. Baking those boiled bagels tightens the outside even further, and that's how you get that distinctive bagel chewiness. It's the same with pretzels.

    Since Jerusalem bagels aren't boiled before baking, the outside stays soft, more like a roll than a bagel. And it simplifies the whole process considerably.

    a small scone
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    What you need

    The ingredients for a Jerusalem bagel recipe are more similar to challah than a classic bagel recipe: besides the flour, water, yeast, and salt, the recipe includes sugar and olive oil. The addition of milk powder softens the dough.

    Also, the outside of Jerusalem bagels are coated with an egg wash and topped with sesame seeds, just like challah.

    Adding sourdough starter discard to my recipe for Jerusalem bagels adds an additional flavor dimension. Now you have a slightly sweet, slightly tangy, and slightly nutty Sourdough Jerusalem Bagel to snack on. Yummm...

    Sourdough Jerusalem Bagel ingredients on a wooden tray portioned into glass bowls from overhead.
    The ingredients for Sourdough Jerusalem bagels are similar to challah or brioche

    How to make Sourdough Jerusalem Bagels

    Step 1: Make the dough

    Stir together the flour, dry milk powder, sugar, yeast, and salt. Add the sourdough starter discard, ½ cup warm water, and the olive oil (photo 1). Mix on Low speed for about a minute, then turn up the speed to Medium and knead until the dough is smooth and elastic, about 6 to 8 minutes.

    You can also mix and knead the dough in a bread machine (set to manual) or by hand.

    Adjust the consistency of the dough as needed by adding more flour or water in 1 tablespoon increments. The amounts will be based on the humidity of the day. The dough is low in hydration, so it will be a little stiff.

    Collage of mixing the dough ingredients.
    Mixing the ingredients for bagel dough

    Form the dough into a ball and place in an oiled bowl. Cover and set the bowl in a warm place for 60 to 90 minutes or until doubled in size (photo 2). The oven with just the light turned on works well.

    You can also retard dough in the refrigerator overnight (and up to 2 days), both to let the dough develop more sourdough flavor, and if you’d rather have fresh bagels in the morning for breakfast. If you choose to chill the dough, let it come to room temperature on the counter for about an hour before continuing to shape the bagels.

    Collage of dough before and after rising.
    Bagel dough, before and after rising

    Step 2: Shape the dough

    Remove the dough to a lightly floured surface and press gently to deflate. Divide the dough into 6 equal-sized pieces, forming each one into a ball. Let the dough rest, covered with a towel, for a few minutes.

    Here's another point where traditional bagels and Jerusalem bagels diverge: instead of just making the bagel round, you shape them into a long oval. This can be done in one of two ways:

    • Shaping Method 1: Form each dough portion into a ball. Press a finger through the middle of the ball of dough then slowly stretch the dough to make the hole larger (like when making regular bagels), until you get an oval about 8-inches in diameter (photo 3).
    • Shaping Method 2: Make a rope about 18-inches long (like when braiding challah), then join the ends and press them together. Hook a forefinger into the bottom of the hole that you just made, and gently stretch the dough to make a long hole.
    Collage of shaping Jerusalem Bagel dough.
    Shaping Jerusalem bagels using Method 1

    Set the shaped bagels onto two half sheet baking pans lined with a Silpat silicone mat or parchment paper. Lightly brush each of the bagels with the egg wash using a pastry brush, then sprinkle liberally with the sesame seeds (photo 4).

    Lightly cover and let rise for about 30 minutes until puffy to the touch (they won’t quite double in size but they will increase in volume).

    Collage of sprinkling shaped Jerusalem bagels with sesame seeds.
    Sprinkling the bagel dough with sesame seeds

    Step 3: Bake the bagels

    Like I mentioned earlier, this type of bagel does't require boiling, so you can skip directly to baking.

    Bake at 375˚F for 18 to 22 minutes or until golden brown (photo 5). Rotate the trays back to front and exchanging top to bottom racks halfway through the baking time.

    Jerusalem bagels after baking.
    Baked bagels, golden & delicious

    Questions asked and answered

    Here are some questions you might have...

    Should I egg wash my bagels?

    Even though we're skipping the boiling step to make Jerusalem Bagels, don't skip the egg wash. It gives the bagels a shiny exterior, and helps the sesame seeds stick.

    Can I make this with fed sourdough starter (active and bubbly) and no commercial yeast?

    If you want to omit the commercial yeast altogether, replace the yeast in this recipe with ½ cup (114 grams) of active, fed starter, and reduce the amount of flour by about ½ cup (57 grams) and water by about ¼ cup (57 grams) in order to keep the proper bread recipe ratio of 5 : 3 flour to water. (Note, there are some rounding inconsistencies here due to the volume vs. weight measurement conversion.) The rising time will also be longer (about double) for both the first and second rises.

    Pro Tip: What to serve with Jerusalem Bagels

    Unlike the cream cheese shmear a normal bagel would get, Jerusalem Bagels are traditionally served with a side of za'atar, a sumac-based spice mix with other savory herbs and earthy spices. Sometimes they're dipped in hummus and tahini.

    My husband likes his Sourdough Jerusalem Bagel plain and warmed a bit. And you know what? They're wonderful that way, too!

    Baked Sourdough Jerusalem Bagels cooling on a wire rack.

    Soft and airy, easy to snack on bagels

    A no-boil bagel...who knew? Soft and airy Sourdough Jerusalem Bagels are delicious eaten with breakfast or as a snack. The sourdough discard lends a subtle tang to the subtly sweet dough, and the sesame adds a nutty texture.

    These 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.

    Sourdough Jerusalem Bagels broken in half in a basket lined with a red & white striped towel.

    Switch up your bagel game and bake a batch of slightly sweet and slightly tangy Sourdough Jerusalem bagels instead. You'll be glad you did!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard.

    • Three crumpets stacked on a white cake stand surrounded by strawberries.
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    Good news for sourdough bakers! I've published an e-book that allows you to discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious. Learn how to have the right amount of starter for your favorite sourdough bread recipe, and explore various bread baking pans to level up your baking game. Plus, dive into a bonus recipe for a naturally-leavened sourdough bread using unfed starter that will fit into your busy schedule for fresh bread any time. Head over to my shop and get your copy today! 

    Cover of How to Maintain Sourdough Starter e-book showing a crock of sourdough starter next to a small glass bowl of sourdough discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Enjoy!

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    Recipe

    Sourdough Jerusalem Bagels with one broken in half in a basket lined with a red & white striped towel.

    Sourdough Jerusalem Bagels (No Boil Bagels)

    Tammy Spencer
    Switch up your bagel game with these delicious soft and airy Sourdough Jerusalem Bagels. Slightly sweet and slightly tangy, these no boil bagels make a great breakfast or snack!
    Adapted from The Boy Who Bakes
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Rising Time 2 hours hrs
    Total Time 2 hours hrs 50 minutes mins
    Course Side Dish
    Cuisine Israeli
    Servings 6 pretzels
    Calories 397 kcal

    Equipment

    • stand mixer with dough hook attachment
    • 2 half sheet baking pans
    • Silpat silicone mat or parchment paper
    • pastry brush
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the bagels

    • 2¾ cups all-purpose flour, or more as needed
    • ¼ cup dry milk powder, see Recipe Notes
    • 3 tablespoons granulated sugar
    • 2½ teaspoons instant yeast, or rapid rise, see Recipe Notes
    • 2 teaspoons kosher salt
    • 1 cup sourdough starter discard, unfed, at room temperature
    • ½ - ⅔ cup water, warmed between 100°F to 110°F, see Recipe Notes
    • 1 tablespoon extra virgin olive oil

    For the topping

    • 1 large egg, beaten with 1 tablespoon water, for egg wash
    • ½ cup sesame seeds, for topping
    • za'atar seasoning mix, hummus, or tahini, for serving

    Instructions
     

    • Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, stir together the flour, dry milk powder, sugar, yeast, and salt.
    • Add the sourdough starter discard, ½ cup warm water, and the olive oil. Mix on Low speed for about a minute, then turn up the speed to Medium and knead until the dough is smooth and elastic, about 6 to 8 minutes. You can also mix and knead the dough in a bread machine (set to manual) or by hand.
    • Adjust the consistency of the dough as needed by adding more flour or water in 1 tablespoon increments. The amounts will be based on the humidity of the day. The dough is low in hydration, to it will be a little stiff.
    • Form the dough into a ball and place in an oiled bowl. Cover and set the bowl in a warm place for 60 to 90 minutes or until doubled in size. The oven with just the light turned on works well.
    • You can also retard dough in the refrigerator overnight (and up to 2 days), both to let the dough develop more sourdough flavor, and if you’d rather have fresh bagels in the morning for breakfast. If you choose to chill the dough, let it come to room temperature on the counter for about an hour before continuing to shape the bagels.
    • Shape the dough: Remove the dough to a lightly floured surface and press gently to deflate. Divide the dough into 6 equal-sized pieces, forming each one into a ball. Let the dough rest, covered with a towel, for a few minutes.
    • Shaping Method 1: Press a finger through the middle of each ball of dough then slowly stretch the dough to make the hole larger (like when making regular bagels), until you get an oval about 8-inches in diameter. Hook a forefinger into the bottom of the hole that you just made, and gently stretch the dough to make a long hole.
    • Shaping Method 2: Make a rope about 18-inches long, then join the ends and press them together.
    • Set the shaped bagels onto two half sheet baking pans lined with a Silpat silicone mat or parchment paper. Lightly brush each of the bagels with the egg wash using a pastry brush, then sprinkle liberally with the sesame seeds.
    • Lightly cover and let rise for about 30 minutes until puffy to the touch (they won’t quite double in size but they will increase in volume). Meanwhile preheat the oven to 375 °F.
    • Bake in the preheated oven for 18 to 22 minutes or until golden brown. Rotate the trays back to front and exchanging top to bottom racks halfway through the baking time.
    • Remove the bagels from the oven and place on a wire rack to cool before serving. 
    • Serve with hummus, tahini, or za’atar seasoning mix. Or be like my husband and just eat them plain!
    • 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.

    Notes

    If you don't have dry milk powder, substitute ½ cup warmed milk and omit the water.
    If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.
    If you want to omit the commercial yeast altogether, replace the yeast in this recipe with ½ cup (114 grams) of active, fed starter, and reduce the amount of flour by about ½ cup (57 grams) and water by about ¼ cup (57 grams) in order to keep the proper bread recipe ratio of 5 : 3 flour to water. (Note, there are some rounding inconsistencies here due to the volume vs. weight measurement conversion.) The rising time will also be longer (about double) for both the first and second rises.
    For the topping, you can leave the sesame seeds plain, or mix them with sugar, a pinch of salt, or a bit of pomegranate molasses.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 bagelCalories: 397 kcalCarbohydrates: 64 gProtein: 13 gFat: 10 gSaturated Fat: 2 gCholesterol: 28 mgSodium: 819 mgPotassium: 242 mgFiber: 4 gSugar: 9 gVitamin A: 156 IUVitamin C: 1 mgCalcium: 202 mgIron: 5 mg
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    1. Debby says

      December 03, 2022 at 3:41 pm

      These came out great but wanted to let you know there is no mention as to when to add the sourdough discard
      I assumed with the milk and oil but you may want to update the recipe

      Reply
      • Tammy Spencer says

        December 03, 2022 at 3:47 pm

        Hi Debby, Good spot! You were right when to add in the starter, and I've updated the recipe to reflect that. Thanks for letting me know!

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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