Whole Wheat Sesame Bagel

These are a healthier version of the baked bagel sold in food stands in Old City Jerusalem. Unlike the typical boiled New York bagel this one is yeasted, oblong, lighter in texture, and covered in lots and lots of sesame seeds.

Serve it simply with a small dipping dish of zaatar and olive oil, or with any middle eastern dip you like: hummus, tahini, baba ganoush, labneh, tzatziki, olive tapenade etc.

Fun to make, even more fun to eat!

Ingredients:

  • 1 1/4 cup whole wheat while flour

  • 1 1/4 cup bread flour + more for dusting

  • 1 pack active dry yeast

  • 1 cup lukewarm water

  • ½ teaspoon salt

  • 2 tablespoons olive oil, plus more for brushing (optional)

  • 2 ½ cups sesame seeds

Preparation:

  1. If you have a bread machine, put all the ingredients in the machine bowl, set the machine to the dough setting and skip to step 7.

  2. Combine flour and salt in a large bowl.

  3. Make a small depression in the middle of the flour and pour yeast, water and oil in the depression.

  4. Stir with a wooden spoon or rubber spatula until elastic.

  5. Place dough on a floured surface or in a large bowl and knead for 3-5 minutes. Rest for about 15 minutes and go back to kneading for another 5-10 minutes. When the dough is smooth and elastic and not sticky your kneading is complete.

  6. Put your dough into a floured bowl and cover. Set in a warm place to rise, until it doubles in volume (about an hour).

  7. Divide dough into 4 equal balls. On a lightly floured surface, roll the ball until you get a 20 inch rope. Bring the edges of the rope together and pinch them to form an oval shape. Repeat with the other 3 pieces of dough.

  8. Line a large baking pan with parchment paper and preheat oven to 450 °F (230 °C)

  9. To coat the rolled dough with sesame, fill one bowl that’s as large as your rolled dough with water, and another with sesame seeds. Dip each bagel first in the water, then with the sesame seeds, making sure that there’s sesame on all sides. Place on the prepared baking sheet and brush with a little olive oil (optional).

  10. Cover rolled dough loosely with a towel. Let rise for about 30-60 minutes, until slightly puffy (you can skip this step if in a hurry).

  11. Place the baking sheet with 4 bagels in the preheated oven, bake for 12-15 minutes until browned.

  12. Remove from the oven and serve with dipping oil and zaatar, or with the dip of your choice.

Enjoy,

Dr. Ayala

baked goods, breakfast, snacks, grain dishesAyala Laufer-Cahanabagel, whole wheat, baked, sesame, yeast, breakfast, whole grain dishesComment