Jerusalem Bagel with or without Filling

Ingredients

• 1 kg Flour (sifted)
• 1 tbsp Yeast
• 2 tbsp Olive oil
• 500 ml Lukewarm water
• 3 tbsp Sugar
• 1 tbsp Salt
• Sesame seeds / nigella seeds and any toppings you like
• For filling: Sun-dried tomatoes, garlic, olive oil, pesto, cheese, olives and more..

Preparation

Prepare the dough:

In a stand mixer with a dough hook, or by hand, mix together the flour, sugar and yeast.
Add the olive oil and the water gradually.
Once the dough comes together, add the salt and knead for about 10 more minutes.

Grease the sides of the dough with a little olive oil and let it rise
until the dough doubles in volume (about an hour).

Faster rising option:
Preheat the oven to 50 degrees, then turn it off and place the covered dough bowl inside.
Leave the oven door open or half open.

After rising, deflate the dough and divide it into balls.

For a regular bagel:
Take a ball of dough and roll it into a fairly thin snake shape
(see photos), then pinch the ends together into an oval. It's important to seal the seam well so it doesn't open while baking.
Dip in a bowl of water, then in a bowl of sesame seeds,
and place on a baking tray lined with parchment paper.
Bake at 180 degrees until nicely golden,
about 20 minutes, depending on the oven.

For a filled bagel:
Roll each round into an oval shape.
Spread the filling along the edge and along the entire length of the dough, then roll it up.
Pinch into an oval shape.
(See photos)
Place seam-side down so it doesn't open while baking.

Dip in a bowl of water, then in a bowl of sesame seeds, place on a baking tray lined with parchment paper and bake at 180 degrees until nicely golden.
About 20 minutes, depending on the oven.

Filling options:
1. Sun-dried tomatoes, a little garlic and olive oil, all blended together in a food processor.
2. Pesto with or without cheese.
3. Garlic and olive oil.
4. Olives and more..

Bon appétit ;)