Skip to main content



Jerusalem Bagels "Simit" at Home

Since I am no longer afraid of yeast, I decided to make "Simit", a circular Middle Eastern bread also known as Jerusalem Bagels.
These are not traditional bagels, which are boiled and steamed first before going in the oven......these are just bagels in shape.   
Traditional Middle Eastern versions have molasses in the dough, this recipe uses sugar.
I saw a tutorial at 8:30 am, and by 11:30 am, I was eating these warm out of the oven.
Once you get the hang of it, they are fairly simple to make.

Eaten warm, no shmear needed (they are too thin to cut), these are heavenly.
Dipping in z'atar and good olive oil is the best way to serve them.
I used a mixture of black and white sesame seeds, along with a few shakes of 
organic "everything bagel" spice blend.
Here is the link to Jamie Geller's video and recipe, so watch it before you make them.
My dough was very sticky, and I had to keep adding flour to the board while kneading it, but eventually it came together.
Jerusalem B…

Latest Posts

Ciambella with Ricotta & Chocolate Chips

Jane Webster's Normandy Apple Cake

Ted Allen Salmon

Stuffed Cabbage, Asian style

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes

Ina's Fig Ricotta Cake...YUM

Plum Kuchen

Simple Corn Frittata