Jerusalem bagel Calories

A Jerusalem bagel is typically larger, longer, and softer than a round New York-style bagel. It is usually baked without the boiling step used for many traditional bagels, giving it a less chewy texture.

Jerusalem bagels are commonly served with za’atar and olive oil for dipping. Hummus, labneh, olives, or fresh vegetables also make good accompaniments, while a split bagel can be filled to make a sandwich.

To make a Jerusalem bagel, shape risen yeast dough into a long oval ring, coat it with sesame seeds, and bake it until cooked through. Keeping the dough evenly thick helps the bread bake consistently.

No, Jerusalem bagels are generally baked without first being boiled. That differs from many classic bagel-making methods and helps give the Jerusalem version its softer, more bread-like crumb.

The Jerusalem bagel is associated with Jerusalem, where sesame-covered, elongated loaves are a familiar street food. It is often sold ready to eat and traditionally enjoyed with olive oil and za’atar.

Its oval shape comes from rolling the dough into a long rope and joining the ends, rather than forming a small round ring. The elongated loaf is easy to tear, share, or dip.

Keep a Jerusalem bagel in a bread box or sealed bag at room temperature to slow it from drying out. Avoid refrigerating it for short-term storage, since refrigeration can make bread stale faster.

Yes, Jerusalem bagels freeze well when cooled and sealed in an airtight bag. Thaw one at room temperature, then warm it briefly in the oven to refresh its soft interior and sesame-coated crust.

Yes, a Jerusalem bagel can be eaten for breakfast, though it is also enjoyed as a snack or street food. It is often torn into pieces and dipped in olive oil mixed with za’atar.