These sesame-covered bread rings have become a Jerusalem icon. You’ll find them just outside the Old City walls — soft, slightly sweet, sprinkled generously with sesame seeds, and often served with za’atar, a fragrant Middle Eastern spice blend. Unlike classic bagels, these are baked without boiling, and have a softer crust and fluffier interior.
- 500 g all-purpose flour
- 1 tbsp dry yeast
- 3 tbsp sugar
- ½ tbsp salt
- 3 tbsp canola oil (or olive oil)
- 1 ½ cups warm milk
- 1 egg (for brushing)
- Sesame seeds
- Pinch of salt
Mix all dough ingredients until smooth and elastic. Cover and let rise for about 30 minutes. Knead again, divide the dough into small balls, and shape them into long oval rings — the traditional beigaleh shape. Brush with beaten egg, sprinkle with sesame seeds and a touch of salt. Let them rise again for 30 minutes.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, until lightly golden. Best served warm with a drizzle of olive oil and a pinch of za’atar.
Mix all dough ingredients until smooth and elastic. Cover and let rise for about 30 minutes. Knead again, divide the dough into small balls, and shape them into long oval rings — the traditional beigaleh shape. Brush with beaten egg, sprinkle with sesame seeds and a touch of salt. Let them rise again for 30 minutes.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, until lightly golden. Best served warm with a drizzle of olive oil and a pinch of za’atar.
