Jerusalem Bagel Baguettes

The perfect easy recipe for Jerusalem Bagel Baguettes produces a soft and fluffy baguette using just minimal ingredients. Roll in sesame for a crunchy finish!

Cover shot by @shoshisirkis styled by Anat Lobel @teimonet 

I make this recipe at least once a week for our family of 6..

We eat these bagels baguettes fresh from the oven smeared with butter, dipped in olive oil and balsamic vinegar, or stuffed with crispy schnitzel.

They are a great alternative to the weekly white sandwich bread that we use for the kids lunches, and they freeze great! Double the recipe from the start, and enjoy fresh bread all week long.

What you need:

• sifted flour
• instant yeast (you can use active yeast as well but make sure to proof it first in warm water!)
• sugar
• water
• salt
• olive oil
• sesame seeds

How to Make Them:

1. First mix together the yeast, sugar, water, flour, and salt in the bowl of a stand mixer(or by hand, just be prepared to knead a bit! I’ve had my Kitchen Aid mixer for about 9 years and i love it).
2. With the mixer on low, slowly drizzle in the oil and let it mix for 10 minutes.
3. Cover the dough and let it rise for an hour. I like to put it in a warm spot in the kitchen
4. Divide the dough depending on the size you want. i usually make 10 baguettes but you can make them a bit bigger/longer and make less. Say, if you’re making adult size sandwiches and want a larger bread size.
5. Let the balls rest while you mix together the topping- sesame seeds salt and sugar.
6. Roll each ball out into a flat disc and then roll it up into a stick/ baguette shape.
7. Whet a clean kitchen towel and roll each baguette onto it and then into the sesame seeds. The water will help the seeds stick.
8. Let rest while you preheat the oven and bae for 20 minutes.

hope you love them!

Jerusalem Bagel Baguettes

Estee

Print Recipe Pin Recipe

Ingredients

  

• 4 ¾ cup flour
• 1 Tbs yeast
• 2 Tbs sugar
• 1 ½ cup water
• 2 tsp salt
• 3 Tbs olive oil
• ⅔ cup sesame seeds
• 2 tsp coarse salt
• 2 tsp sugar

Instructions

 

• To the bowl of a stand mixer fitted with the dough hook, or to a bowl, add flour, yeast, sugar, water, and salt. Mix to combine. Add the olive oil and mix on medium speed for 10 minutes.
• Cover the dough and let rise for 1 hour.
• Divide the dough into 10 (if you want to be precise each ball will weigh around 100 gram each). Roll each piece into a ball and let rest 10 minutes.
• Press or roll each ball out into a disc, and roll the disc up tightly into a stick shape.
• To finish: whet a paper towel with water and wring it out, then lay flat- or use a clean dish towel spritzed with water to make it very damp.
• To a baking pan, add the sesame seeds, salt and sugar and mix well.
• Roll each bagel stick onto the wet towel so it is fully whetted, and then roll in the seed mixture. The moisture will make the topping stick well.
• Place finished baguettes on a baking tray fitted with parchment paper. Let rest for a final 15 minutes.
• Preheat the oven to 390f/200c.
• Bake 20 minutes, till golden.
• To freeze- freeze while still warm in a ziplock bag and place a paper towel inside to collect any excess moisture. Get out as much air as possible. I like to freeze any baguettes i won’t be eating the same day and take them out of the freezer as i need during the week to maintain freshness.

Notes

Great served with shakshuka, butter, or feta cheese and zaatar.

Pictured served with: assorted olives, olive oil, feta, zaatar, and grated tomato seasoned with salt and oil.