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    Home » Baking

    Easy Jerusalem Bagels (Kaak Al Quds Recipe)

    Published: Mar 17, 2023 · Modified: Apr 17, 2023 by Luay Ghafari

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    Jump to Recipe Print Recipe

    Steeped in history, Jerusalem Bagels are actually quite easy to make using standard pantry staples. Delicious and comforting, bake up a batch and enjoy them with za’atar, labneh, hummus, cream cheese, or with butter and jam.

    Hand holding a kaak bread over a tray.
    Jump to:
    • Why You Will Love Kaak Bread
    • Ingredients
    • Ingredient Notes and Substitutions
    • How to Make this Jerusalem Bagel Recipe
    • How to Serve these Bagels
    • Make Ahead and Storage
    • Expert Tips
    • FAQ
    • Other Baking Recipes You Will Love
    • Easy Jerusalem Bagels (Kaak Al Quds Recipe)

    Jerusalem bagels, also known as Ka’ak Al Quds, Kaak Al Quds, Kaak Bread (anglicized Arabic name), Jerusalem Sesame Bread or Jerusalem Bread, are a type of bread product that has been enjoyed by Palestinians for centuries. They have a rich cultural significance in the region, dating back centuries to when they were baked in a wood-fired oven and sold in the streets of the old city by bakers who would call out "ka'ak! ka'ak!" to attract customers. A fixture on the Palestinian table both at home and abroad.

    Today, they are still a popular street food in the Levant and are often served for breakfast with a variety of sides. These ring-shaped breads are similar in appearance to a traditional bagel, but are made with a unique combination of ingredients that give them a distinct flavor and texture. They have a crisp crust and soft interior.

    Jerusalem bagels, also known as kaak al quds, baked on a tray.

    For me personally, this recipe brings me closer to my roots. There is another variation of this bread that looks like a small round handbag with a handle hole. Those tend to be more closely associated with Lebanon. The honey and sesame topping step in this recipe is inspired by Reem Kassis' recipe. I use honey instead of pomegranate molasses as it’s more widely available.

    Why You Will Love Kaak Bread

    What’s not to love? If you’re a home baker and have tried making other types of bagels including my Montreal Style Bagels, then I would definitely recommend trying these:

    • Fresh out of the oven, they are delicious and comforting
    • They can be frozen to enjoy for months

    Ingredients

    What I love about this recipe is that you probably already have all these ingredients in your own kitchen pantry already! For quantities, refer to the recipe card below.

    Kaak al quds recipe ingredients on a black table.

    Ingredient Notes and Substitutions

    • All Purpose flour: Who doesn’t have AP Flour in their pantry? This recipe is written in an accessible way using ingredients that every baker has. However, if you want to change the flour, you can use bread flour instead. Replace up to 50% of the AP flour with whole wheat for a healthier spin.
    • Yeast: This recipe will work with active dry yeast or instant yeast.
    • Honey: You can use pomegranate molasses, grape molasses, agave syrup or other sweet syrup of your choice. Or you can simply omit and just wet the bagels before sprinkling over some sesame seeds.
    • Toppings: Sesame seeds (untoasted, raw) are traditional, but if you want to try something different you can use poppy seeds or everything bagel mix. But in that case, I would suggest you try out my Montreal Bagel Recipe instead, which yields more regular bagels.

    How to Make this Jerusalem Bagel Recipe

    The full directions are listed in the recipe card below.

    1. Mix. In the bowl of a freestanding mixer fitted with the dough hook attachment, or in a large bowl if mixing by hand, combine the flour, sugar, salt, milk, yeast, and baking powder. Mix on medium speed until you have a smooth pliable ball.
    2. Rise. Rub a little olive oil over the top of the smooth dough ball, cover the bowl with a tea towel or plastic wrap, and let it rise until doubled in size.

    Recipe method 1-3 is described in images.

    3. Topping. In a shallow baking dish or baking sheet, mix the sesame seeds, honey, and hot water until the seeds are damp and sticky, but not clumpy.
    4. Shape. After the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece into a log, then attach the ends together to form a ring.

    Recipe method 4 is described in images.

    5. Dress. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Dip each bagel into the sesame mixture, then place it on the prepared baking sheet.
    6. Bake. Bake the bagels in the preheated oven, rotating the baking sheets halfway through baking, until they're deep golden brown, about 15 to 18 minutes.

    Recipe method 5-6 is described in images.

    How to Serve these Bagels

    Jerusalem bread is typically enjoyed for breakfast alongside some dips (hummus or labneh) and za’atar. Eat them warm out of the oven or at room temperature. Dip them in Turkish Eggs or Bread Dipping Oil.

    One of my favorite ways to enjoy them is to break off a piece, dip it in high-quality extra virgin olive oil and dip it in za’atar. This is a perfect bite and brings me back to my childhood every time.

    Don’t forget Turkish coffee or mint tea!

    Make Ahead and Storage

    As with any baking recipe, fresh out of the oven is always best. However, to save time, you can mix the dough in the stand mixer until you reach a smooth ball. Rather than letting the dough rise on the counter, you can let it rise in the fridge overnight, saving you some time when you’re ready to form and bake.

    Leftover bagels can be frozen whole (or sliced) for up to 6 months and reheated when needed in a toaster oven. These bagels don’t stay soft and chewy for long, maybe 1-2 days tops the they will begin to firm up. Place them in a ziplock bag for optimal freshness. For fresh eating, I suggest you make a regular or half batch. For long-term storage, you can double the recipe and freeze the baked bagels.

    Ripping open a Jerusalem bagel.
    Ripping open a Jerusalem bagel.

    Expert Tips

    • Don't skimp on the kneading. Bagel dough needs to be kneaded for several minutes to develop the gluten, which is what gives it its chewy texture. Make sure the dough is tight and smooth before you let it rise.
    • A little rest. If your dough is a little firm and you're having trouble stretching it out, let is relax for 5 minutes before you resume the stretching. This break will help the gluten relax whichs hould make rolling out the rough easier for you.
    • Use untoasted sesame seeds. This is key. If you use toasted sesame seeds, they will toast even further in the oven and you might end up with a burnt taste.
    • Make sure your oven is preheated. This is important. If you place the bagels into the oven too early, you won’t get a good initial rise in the oven. Preheat your oven until it reaches temperature.

    FAQ

    What are Jerusalem Bagels?

    Jerusalem bagels (Ka'ak Al Quds) are a type of bread product that has been enjoyed by Palestinians for centuries. Baked in woodfired ovens and sold in carts all over the old city, they are larger and more oval shaped than more traditional bagels.

    Other Baking Recipes You Will Love

    • Triangular spinach fatayer pastries on a cooling rack.
      Spinach Fatayer (Levantine Savory Hand Pies)
    • Cheese and herb fatayer pastries with sesame seeds on a cooling rack.
      Cheese Fatayer (Levantine Savory Hand Pies)
    • Flatbread covered with zaatar spice and oil on a plate with a side of sliced tomatoes and lemon.
      Manakish (Za’atar Flatbread)
    • Cheesy flatbreads on a plate with olives and mint tea on the side.
      Cheese Manakish (Levantine Flatbread)

    If you make these Jerusalem Bagels, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email

    Jerusalem bagels, also known as kaak al quds, baked on a tray.

    Easy Jerusalem Bagels (Kaak Al Quds Recipe)

    Luay Ghafari
    Steeped in history, Jerusalem Bagels are actually quite easy to make using standard pantry staples. Delicious and comforting, bake up a batch and enjoy them with za’atar, labneh, hummus, cream cheese, or with butter and jam.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Rise time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Appetizer, Breakfast, Brunch
    Cuisine Levantine, Middle Eastern
    Servings 6 Bagels
    Calories 489 kcal

    Ingredients
      

    • 4 ½ cups All Purpose Flour - 500 grams
    • 2 tablespoon Sugar
    • 2 teaspoon Kosher salt
    • 1 tablespoon Active Dry Yeast - Instant
    • 1 teaspoon Baking powder
    • 1 ½ cups Milk - Slightly warmed
    • Olive Oil for frushing

    Topping

    • ½ cup Sesame seeds - Use untoasted if possible
    • 2 tablespoon Honey
    • 1 tablespoon Hot water

    Instructions
     

    • Mix. In the bowl of a freestanding mixer fitted with the dough hook attachment, or in a large bowl if mixing by hand, combine the flour, sugar, salt, milk, yeast, and baking powder. Mix on medium speed for about 5-6 minutes until you have a smooth pliable ball.
    • Rise. Rub a little olive oil over the top of the smooth dough ball, cover the bowl with a tea towel or plastic wrap, and let it rise until doubled in size, about 1 hour (2 hours if your kitchen is cold).
    • Topping. In a shallow baking dish or baking sheet, mix the sesame seeds, honey, and hot water until the seeds are damp and sticky, but not clumpy.
    • Shape. After the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece into a 12" (30cm) log. If the dough is too stiff, you will need to let it relax for 5 minutes while you stretch. This will help relax the gluten. Attach the ends together to form a ring.
    • Dress. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Dip the top and bottom of each bagel into the sesame mixture, making sure to press down gentely so that the sesame seeds adhere, then place them on the prepared baking sheet.
    • Bake. Bake the bagels in the preheated oven, rotating the baking sheets halfway through baking, until they're deep golden brown, about 15 to 18 minutes. Remove the bagels from the oven and let them cool for a bit before enjoying.

    Notes

    Nutritional information is approximate. 
    Ingredient notes and Substitutions:
    • All Purpose flour: Who doesn’t have AP Flour in their pantry? This recipe is written in an accessible way using ingredients that every baker has. However, if you want to change the flour, you can use bread flour instead. Replace up to 50% of the AP flour with whole wheat for a healthier spin.
    • Yeast: This recipe will work with active dry yeast or instant yeast.
    • Honey: You can use pomegranate molasses, grape molasses, agave syrup or other sweet syrup of your choice. Or you can simply omit and just wet the bagels before sprinkling over some sesame seeds.
    • Toppings: Sesame seeds are traditional, but if you want to try something different you can use poppy seeds or everything bagel mix. But in that case, I would suggest you try out my Montreal Bagel Recipe instead, which yields more regular bagels.

    Nutrition

    Calories: 489kcalCarbohydrates: 88gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 873mgPotassium: 261mgFiber: 4gSugar: 13gVitamin A: 100IUVitamin C: 0.04mgCalcium: 251mgIron: 6mg
    Keyword bagels
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    Reader Interactions

    Comments

    1. Daniela

      April 09, 2023 at 12:21 pm

      5 stars
      Delicious and super easy to make!

      Reply
      • Luay Ghafari

        April 12, 2023 at 9:50 am

        Thank you so much!

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