| Recipes |

Sweet Yerushalmi Bagels

Styling by Anat Label
Photography by Antoli Micalo

This is a different type of bagel with a sweet coating and honey syrup. It’s delicious as is, warm and fragrant, or smeared with butter and jam.


  • 3½ cups + 2 Tbsp sifted white flour, divided
  • ⅓ cup lukewarm water
  • 3 Tbsp sugar
  • 1 level Tbsp dry yeast
  • 1 cup cold water
  • 1 tsp salt
  • ½ cup sesame seeds
  • 3 Tbsp sugar
  • 3 Tbsp water
Honey Syrup
  • ½ cup water
  • ½ cup sugar
  • 1 heaping Tbsp honey
  • cinnamon stick (optional)
  • 1 Tbsp freshly squeezed lemon juice

To prepare the honey syrup, heat water, sugar, honey, and cinnamon stick, if desired, in a small saucepan over low heat, until the sugar and honey dissolve and the syrup comes to a gentle boil. Remove from heat, add lemon juice, and mix well. Cool well before using. Syrup can be stored in a jar in the refrigerator for future use.

To proof the yeast, mix 1 cup flour, the lukewarm water, sugar, and yeast in a container with a lid. Close the lid and let sit in a warm place for 30 minutes, until the mixture rises significantly.

Pour the cold water into the bowl of an electric mixer. Add the proofed yeast mixture and spread the remaining flour on top. Knead with a dough hook on the lowest speed for 5 minutes.

Add salt and continue kneading on second speed for another 5 minutes, until dough is soft, smooth, and elastic and balls up around the dough hook. If the dough is not elastic and is still a bit cool to the touch, knead it for an additional 1–2 minutes.

Transfer the dough to your work surface and knead a little. Shape it into a ball and transfer to a bowl. Cover with plastic wrap and allow to rise for 40 minutes.

Return the dough to your work surface. Divide it into 6 balls, 513 oz (150 g) each. Place on a lightly floured surface, cover, and allow to rise for an additional 30 minutes.

Put flour in a small bowl and dip each ball of dough in the flour on all sides. Using your thumb, create a hole in the center. Gently widen the hole and stretch the ball into a ring that’s 6 inches (15 cm) in diameter. Repeat with all balls.

Line a baking sheet with parchment paper. Prepare two wide bowls. In one, put a bit of water and in the other, mix the topping ingredients.

Dip each dough ring into the water, shake off excess water, and dip into the topping bowl. The rings should be evenly coated with sesame on all sides. Place bagels on the baking sheet, leaving space between them. Let rise 40 minutes.

Preheat oven to 400°F (200°C).

Spray bagels with a bit of water, then place in the oven and bake for 15–20 minutes, until golden. If they get dark too quickly, reduce oven temperature to 350°F (175°C).

Remove from oven. While bagels are still warm, brush well with cool honey syrup. Serve warm.


(Originally featured in Family Table, Issue 891)

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