Easy Jerusalem Bagels (Kaak Al Quds Recipe)

Mix. In the bowl of a freestanding mixer fitted with the dough hook attachment, or in a large bowl if mixing by hand, combine 4 cups All Purpose Flour, 2 tbsp Sugar, 2 tsp Kosher salt, 1 tbsp Instant Yeast , 1 tsp Baking powder, and 1 ½ cups Milk (slightly warm). Mix on medium speed for about 5-6 minutes until you have a smooth pliable ball.

Rise. Rub a little olive oil over the top of the smooth dough ball, cover the bowl with a tea towel or plastic wrap, and let it rise until doubled in size, about 1 hour (2 hours if your kitchen is cold).

Topping. In a shallow baking dish or baking sheet, mix ½ cup Sesame seeds, 2 tbsp Honey, and 1 tbsp Hot water until the seeds are damp and sticky, but not clumpy.

Shape. After the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece into a 12" (30cm) log. If the dough is too stiff, you will need to let it relax for 5 minutes while you stretch. This will help relax the gluten. Attach the ends together to form a ring.

Dress. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Dip the top and bottom of each bagel into the sesame mixture, making sure to press down gently so that the sesame seeds adhere, then place them on the prepared baking sheet.

Bake. Bake the bagels in the preheated oven, rotating the baking sheets halfway through baking, until they're deep golden brown, about 15 to 18 minutes. Remove the bagels from the oven and let them cool for a bit before enjoying.