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 Bagels (Simit): (adapted from Jamie Geller)