Jerusalem Bagels

With a delicious fluffy centre, these traditional Jerusalem bagels are topped with coarse sea salt and sesame seeds for a satisfying crunch. Ideal for lunch alongside your favourite dip.

Method

1. To make the dough place the flour, dried yeast, milk powder, sugar and salt into a large bowl and mix together to combine. Pour in the water and olive oil and using an electric mixer with the dough hook attached (or kneading by hand), mix to form a rough dough. On a low/medium speed, knead the dough for about 10 minutes or until smooth and elastic. Note that this dough is fairly low in hydration so it won’t be a super silky stretchy dough. Form the dough into a ball and place into a clean bowl. Cover and set aside until it doubles in size.

2. Take the risen dough and gently press to deflate. Divide the dough into 6 equal sized pieces, forming each one into a ball, roll out into ropes of dough roughly 45-50cm long. Squeeze the two ends together, gently rolling briefly on the counter to ensure the ends are stuck together. Set the finished bagels onto a baking tray and allow to prove for an additional hour.

3. Preheat a Miele Oven on Moisture Plus 160C, with 1 manual burst of steam. Lightly brush each of the bagels with the egg wash and sprinkle liberally with sesame seeds and a little flaked sea salt. Bake for about 15 minutes, injecting the steam as soon as the bagels go into the oven. Remove and allow to cool before serving.