The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Jerusalem Bagels

isand66's picture
isand66

Sourdough Jerusalem Bagels

I've been wanting to try baking these for quite some time now and finally managed to do it.  Unlike NY style bagels these are not boiled, but rather baked and dipped in a sweet pomegranate molasses and sesame seed mixture which gives these bagels a very unique flavor.  I converted a recipe using instant yeast to sourdough I found in The Palestinian Table by Reem Kassis. My mother starter is kept at 66% hydration so if yours is different you can adjust accordingly.

I have never eaten the authentic Jerusalem Bagels so I have nothing to compare them to, but I do have to say they were pretty awesome especially eating one a few minutes after baking.  The sesame seed pomegranate topping mixture really gives these a unique flavor and they were also great the next day re-heated or toasted with some butter or cream cheese.

Please note, the sesame topping amounts listed made almost double of what is needed for this amount of dough.  You can easily cut it in half unless you are making a larger amount of dough.

 

Here are the Zip files for the above BreadStorm files.

For Topping:
75 grams Sesame Seeds
18 grams Pomegranate Molasses
19 grams Hot Water

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the milk for about 1 minute.  Let the rough dough sit for about 20 minutes.  Next add the levain, baking powder, sugar and salt and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours (or 1 hour if using a proofer set at 78 degrees).  Prepare the topping while you are waiting for the dough to come to room temperature.

Mix the seeds, pomegranate molasses with the hot water in a shallow baking dish that is around 1 1/2 qt/1,5L oval size or square.  Make sure the seeds are nice and damp but not clumpy.  You can add some more water if necessary.

When the dough is ready, divide into 6 equal pieces and form each one into a ball.  Poke a hole through the middle and stretch the dough outward to create an oval ring about 6" long.  Try to use your fingers and make the whole as large as you can.  Let the bagels rest on a baking sheet with parchment paper for around 1 hour until they are getting nice and puffy.

While they are resting, preheat your oven to 425 degrees Fahrenheit.

When ready to bake, dip each bagel into the seed mixture and press top of each so they stick and cover the entire surface.  Try to pull the dough a bit more and make the hole larger if possible.  Place the bagels onto the baking sheet and let them rest for around 15-20 minutes.  The original recipe did not use any steam, but I always like to, and recommend you do the same.

Bake the bagels with steam, for 15-20 minutes until they are nice and brown.  Remove the and place on a cooling rack.  Eat them when they are still warm and enjoy!

 

Comments

Bread1965's picture
Bread1965

These look VERY good!

Am I right to say they're dense rather than fluffy? I definitely like them more dense and chewy!

Also I hadn't heard of pomegranate molasses. I'll definitely have to give this a try! 

Great post! ..frank!

isand66's picture
isand66

Yes, they are more dense than fluffy for sure and nice and chewy.  I had not heard of pomegranate molasses either until I saw this recipe.  I ordered it on Amazon no problem.

Let me know how they turn out when you try them.

Regards,
Ian

Elsie_iu's picture
Elsie_iu

or at least something similar... because you know that I'm like you: I seldom follow a recipe strictly :) Finally, I know what to do with the bag of unopened za'atar!

The look of them reminds me of Montreal bagel. Do you think its texture is closer to that of Montreal bagels than NY bagels? Also, I'm interested to know if the 5% sugar is detectable in the final product. I seldom find it noticeable when the bread contains some whole grains and was leavened by sourdough.

I love these bagels (and the plate containing them...) so much! Nice bake, Ian!

isand66's picture
isand66

Always appreciate your feedback.  I would expect you to certainly try your own version....after all that is what I did on these.  I have not had Montreal bagels, but if I recall they are baked without boiling so they are probably similar. 

Since this was the first time making these I didn't want to change the original formula too much so I left in the sugar.  It does make the dough a little sweet along with the pomegranate molasses seed mixture.  I can imagine if you left it out it would be just fine as well.

Happy Baking!

Ian

pintolaranja's picture
pintolaranja

Question: Why use baking powder or even a smaller bit of yeast if you have your starter? I'm asking because I've seen other recipes and none of them is 100% based on sourdouth starter/levain and I just wonder :)

isand66's picture
isand66

I am not sure if you really need the baking powder.  I will probably try them without it myself next time.  I tried to keep to the original formula as much as possible for the first bake.  The original formula had yeast as well which I obviously replaced with the starter.  If you try these let me know how it turns out.

Thanks for your feedback.

Happy Baking!

Ian

pintolaranja's picture
pintolaranja

Not the same recipe as you, but I picked a bagel recipe from a sourdough class I did back in December and did it at home but without using the yeast. They didn't puff up as much, but my kitchen was very cold, I had to go to sleep, so I ended up chucking them into the fridge overnight.

Took them out a couple of hours before boiling them in water with bicarb. I think I shouldn't have left them out for that long (I believe they overproofed) and maybe I left them too long in the pan to boil.

They're still alright, very tasty, but improvements need to be made next time :)

https://www.instagram.com/p/BtIwOtPBdXm/

dabrownman's picture
dabrownman

they aren't bagels unless they are boiled in something:-)  These are more like 'Rolls with Holes'  Still, there is nothing wrong with rolls with holes but then the roll people are upset because they are supposed to be light and fluffy instead of dense and holey.  With the chemical leaven they might be closer to SD Holey Biscuits except they aren't flaky.  These sure aren't a lot of stuff you need to be called something it seems. You have to admit that they are probably good enough to be called their own thing but finding out what that might be is probably why no one has ever heard of them.  They need a new name like Chacon.  Lucy says they should be called 'Jerusalem O Yum Yums' and she is really good at lending a lessened understanding to most everything which makes her an expert of the highest order in being totally worthless.  Lucy says you might want to consider asking the black ones what they think about them.  i'd give them a go if I ever ran out of water to boil for sure and living in the desert that is always a possibility in the future.  Thank goodness we can buy beer from Mexico and wine from CA.  Being thirsty is way worst than being out of Jerusalem O Yum Yums I'm thinking.  These look pretty tempting though!

Love the bread Ian and happy baking I see you're having another heat wave due to global warming!

isand66's picture
isand66

They are certainly much different than NY Bagels, but worth trying.  I think you and Lucy would like them when you have time to try them....I know Lucy is busy chasing the Roomba so you may have to wait a while!

These are probably close to Turkish Simit but those have egg in the dough and heavy cream, or at least the recipe I found does.

It was warm (45 F) yesterday, but back to the low 20's today and possibly some snow and freezing rain soon :(.

Thanks as always for your comments.

Regards,
Ian