Inspired by tradition bread from Jerusalem, try this recipe from season 2 of Paul Hollywood's City Bakes.
Place the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Add three quarters of the water and mix. Gradually add the remaining water to form a dough. Knead for 5-10 minutes until smooth and elastic. Place into a bowl and cover for 8-9 hours until doubled in size.
Tip the dough onto a lightly floured surface and divide in two. Flatten one piece of dough into a rectangle then roll towards you and keep rolling into a long sausage shape approx 60cm long. Join the ends together to make a long oval shape. Place on a lined baking tray. Repeat with the other piece of dough making two large bagels. Cover the bagels and leave to prove for 2 hours.
Heat your oven to 220c/Gas8
Just before baking brush the proved bagel with water then sprinkle with alternate rows of sesame seeds and, zatar.
Bake for 15-20 minutes until risen and golden brown. Leave to cool before eating.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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