Vered's Israeli Cooking

Jerusalem bagel (ka’ak)

Vered Guttman
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Jerusalem bagel, or ka’ak Al-Quds in Arabic, is a Palestinian elongated ring shaped bread that’s coated in sesame seeds and served with a side of za’atar (an Arab spice mix that includes hyssop, sumac and usually sesame seed as well.) It relates to the family of ring shape bread and biscuits from the Levant called ka’ak. The origin of ka’ak is in ancient Egypt, although that was likely a crispy cracker-like version. The word ka’ak (כעכין) is also mentioned in the Babylonian Talmud. The softer, bread like Jerusalem bagel is similar to the Turkish simit and may have been influenced by the Ottomans who ruled the area.

Jerusalem bagel is sold on the streets of the old city of Jerusalem. And together with the fresh bread you will get a little fragrant zaatar wrapped in a piece of newspaper. Rip a piece of the bagel and dip it in the salty zaatar, it’s so good.

It’s also easy and fun to make at home. Give it a try.

Jerusalem bagel (ka'ak)
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Jerusalem bagel (ka’ak)

Recipe by Vered GuttmanCourse: bread, sidesCuisine: Palestinian, IsraeliDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Resting time

1

hour 

20

minutes
Total time

2

hours 

5

minutes

Jerusalem bagel, or ka’ak Al-Quds, is an elongated ring shaped bread, coated in sesame, that’s sold on the streets on the old city of Jerusalem.
Serve it with a side of za’atar spice mix, olive oil, and labneh.

Note: I highly recommend using SAF Instant yeast (it’s available online and can keep for months in the fridge.)
When using instant yeast, you should skip the process of proofing the yeast.
If you’re using active dry yeast, start the recipe by proofing the yeast and continue as usual.

INGREDIENTS

  • 1 lb. bread flour or all purpose flour

  • 2 teaspoon instant yeast yeast (see note above)

  • ¼ cup sugar

  • 1⅓ warm water

  • 3 tablespoons olive oil

  • 1½ teaspoon kosher salt

  • 1½ cup sesame seed, preferably toasted

  • To serve

  • Zaatar spice mix

  • Olive oil for dipping

DIRECTIONS

  • If you’re using DRY ACTIVE YEAST, skip to instruction number 4.
  • If you’re using INSTANT YEAST, make the dough using a stand mixer with the dough hook. Put flour and yeast in the mixer’s bowl and mix with a fork. Add sugar, then turn mixer on medium-low speed and mix for a minute. Add water and continue to mix for about 2 minutes, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. With mixer on medium-low, slowly add oil and then salt. Knead for 8 minutes. Stop the mixer to scrape the sides as needed.
  • Skip to instruction number 5.
  • If you’re using DRY ACTIVE YEAST you need to proof it first. Put ⅓ cup of water, yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
    Put flour in the bowl and make a well in the center. To the well add yeast mixture and the rest of the sugar and water and mix for about 3 minutes on medium-low speed, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. Add oil and salt. Turn speed to medium-low and mix for 8 minutes. Stop the mixer to scrape the sides as needed.
  • Remove bowl from stand mixer. Using a spatula, transfer dough into a lightly greased large bowl (I use PAM spray,) cover in plastic wrap and let stand at room temperature, preferably in a warm space (near the oven, for example) until dough almost doubles its size, about 1 hour.
  • Line 2 baking sheets with parchment paper.
  • Transfer dough to a working surface and divide to 6 pieces. Roll each piece to a ball and then use your fingers to make a ring shape bagel, and stretch it to an oval shape. Put the bagel on the baking sheet and continue with the rest of the dough. Cover with kitchen towel and let stand for 20 minutes.
  • Oven to 425 F degrees.
  • Fill a rimmed pan with 1 inch of water and another rimmed pan with sesame seed, to dip the bagels in.
  • Use your hands to stretch bagels even more to a longer oval shape. Quickly dip in water and then in sesame seed and put back in the baking sheet. Continue with the rest of the bagels.
  • Bake for 14-16 minutes, flipping between the trays after 10 minutes, or until fully baked. Transfer to a cooling rack.
  • Serve warm with a side of zaatar and olive oil.
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