There’s nothing quite like a fresh bagel to start your day. Jerusalem bagels are the lighter, airier, more bread-like cousin of the New York-style bagel, and they’re surprisingly easy to make at home.
If you enjoy these, try the Onion Bagels and New York Style Bagels recipes to compare styles and find your favorite.
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*Original recipe posted November 29, 2020. Updated February 26, 2022 to add salt.
What are Jerusalem Bagels?
Jerusalem bagels differ from New York–style bagels in texture and preparation. They are baked only—no boiling—and have a lighter, more bread-like crumb. Because they are not boiled, they are less dense and develop a crisp, golden crust in the oven.
Traditionally these bagels are topped with a sweet sesame mixture (honey and sesame seeds). In this version, everything bagel seasoning is used for a savory twist, but the traditional topping is easy to make and included in the notes below.
Ingredients needed to make Jerusalem Bagels
You won’t need specialty ingredients—just common pantry staples. Adjust amounts or swaps as noted.
- Milk: whole milk is used here. 2% works if preferred; for a vegan version, use unsweetened almond or another plant milk.
- Water: tap, filtered, or bottled—whatever you prefer.
- Active dry yeast: use active dry (not rapid-rise or instant) and check the expiration date. If the yeast does not foam during activation, discard and use fresh yeast.
- Neutral oil: vegetable, canola, grapeseed, or avocado oil. Avoid olive oil, which has a strong flavor.
- Granulated sugar: regular sugar helps feed the yeast and brown the crust.
- All-purpose flour: measure by spooning into the cup and leveling off. Too much flour makes dry, dense bagels.
- Salt: fine sea salt is recommended; adjust to taste and account for any salty toppings.
- 1 large egg: beaten for an egg wash so toppings adhere.
- Everything bagel seasoning: a convenient topping; alternatively, use the traditional sweet sesame mixture or any topping you prefer.
How to Make Jerusalem Bagels at home
Making these bagels is straightforward. The process includes activating the yeast, mixing and kneading the dough, shaping, a final rise, and then baking.
1. Warm the milk and water to about 90–95°F (32–35°C), then sprinkle the active dry yeast on top. Add oil and sugar and let the mixture sit, covered, for 10 minutes until foamy and yeasty-smelling.
2. Sift the flour over the yeast mixture, add salt, and mix. Knead the dough in a stand mixer with a dough hook on medium-low for 10 minutes, or knead by hand until smooth and slightly sticky.
3. Cover the dough and let it rise in a warm spot for about 30 minutes, until doubled.
4. Divide the dough into six equal pieces. Roll each into an 18-inch rope, pinch the ends together to form a circle, then gently stretch the circle into an oval shape.
5. Brush with beaten egg and sprinkle with everything bagel seasoning (or dip into the traditional sesame-honey mixture). Let the shaped bagels rise for another 30 minutes, then bake at 350°F (175°C) for 12–15 minutes or until golden brown.
How to serve Jerusalem Bagels
Jerusalem bagels are best the day they’re baked. Enjoy them warm with good olive oil and za’atar, or spread with butter or cream cheese like a classic bagel. If you won’t eat them the same day, toasting helps revive their texture.
Storage: keep cooled bagels in a sealed bag at room temperature up to 4 days, or refrigerated up to 1 week. To freeze, slice in half, wrap individually in plastic, and freeze for up to 3 months.
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For more homemade bread recipes, try fluffy challah, challah rolls, or homemade English muffins for a variety of textures and techniques.
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Watch how to make Jerusalem Bagels
Baked Homemade Jerusalem Bagels
Jerusalem bagels are the lighter, airier, more bread-like cousin of the NY-style bagel and they’re easy to make at home.
Equipment
- Stand mixer (optional)
- Dough hook (if using a mixer)
- Baking sheet
- Parchment paper
Ingredients
- 1 cup whole milk
- 1/2 cup water
- 3 1/2 teaspoons active dry yeast
- 1/4 cup neutral oil (vegetable, canola, avocado, or grapeseed)
- 3 tablespoons granulated sugar
- 4 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 2–3 tablespoons everything bagel seasoning
Instructions
- Warm the milk and water together until about 90–95°F (32–35°C).
- Place the warm milk/water in a mixing bowl and sprinkle the yeast over the surface. Add the oil and sugar and stir gently. Cover and let sit 10 minutes until foamy.
- Whisk the mixture briefly to break up lumps. Sift the flour over the liquid and add the salt.
- Knead with a dough hook on medium-low for 10 minutes, or knead by hand for 10 minutes, until the dough is smooth and slightly sticky.
- Cover with plastic wrap and let rise in a warm spot 30 minutes or until doubled.
- Line two baking trays with parchment. Divide the dough into six equal pieces on a lightly floured surface.
- Roll each piece into an 18-inch rope. Pinch the ends together to form a ring, then gently stretch the ring into an oval.
- Brush each bagel with beaten egg and sprinkle with everything bagel seasoning (or use the sesame-honey topping described in the notes).
- Allow the bagels to rise another 30 minutes in a warm place until puffed.
- Preheat the oven to 350°F (175°C). Bake the bagels 12–15 minutes, until golden brown.
- Cool on trays 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Baked bagels are best the day they’re made. Serve with olive oil and za’atar or toast and enjoy with spreads.
- To make the traditional sweet sesame topping: mix 1/2 cup sesame seeds with 1 tablespoon honey and 1 tablespoon water. Press the sesame mixture onto the shaped bagels instead of using egg wash and everything seasoning.
- Bagels keep at room temperature in a sealed bag up to 4 days, refrigerated up to 1 week, or frozen (sliced and wrapped) up to 3 months.
Nutrition
Per serving (1 bagel): 456 kcal, 76 g carbs, 11 g protein, 11 g fat. Values are approximate.
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