Jerusalem Bagels
Jerusalem bagels have much in common with regular bagels. Both have a hole in the middle, and both are often covered in sesame seeds, but that’s where the similarities end. Unlike the common bagel, Jerusalem bagels are not boiled before baking, so they are tender and fluffy where regular bagels are dense and chewy. Their ingredient list often includes milk or milk powder and sugar, making them slightly sweet as well. This is a super-simple and rewarding bread to make at home. And since we’re in Philly, home of the soft pretzel, we’ve taken Jerusalem bagels one step further by “pretzel-izing” them. Pretzels get their unique flavor and texture from a dip in a lye solution prior to baking. But lye is a hazardous, slightly scary chemical that’s not readily available. Fortunately, baking soda is similarly alkaline, so now you can “pretzel-ize” worry-free in your own kitchen.
