Jerusalem Bagel & Lox Recipe
House Baked Jerusalem Bagel served with Lox, Labneh Spread & Sliced Olives
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Ingredients
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Bagel and Toppings
Method
Preparation
Make the Bagel Dough
In a large bowl, dissolve sugar and yeast in warm water. Let it sit for about 5 minutes until foamy. Add olive oil and salt. Gradually add flour, mixing until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
Shape the Bagels
Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center to form a bagel shape.
Boil the Bagels
Bring a large pot of water to a boil. Boil each bagel for about 1-2 minutes on each side. Remove and place on a baking sheet lined with parchment paper.
Add Toppings
Sprinkle sesame seeds on top of each bagel while they are still wet from boiling.
Bake the Bagels
Bake in the preheated oven for about 20 minutes, or until golden brown.
Prepare the Toppings
While the bagels are baking, prepare the toppings: slice the lox, and if desired, mix any seasonings with the labneh.
Assemble the Dish
Once the bagels are cooled slightly, spread labneh on each bagel, top with lox, and serve with sliced olives on the side.