Jerusalem Bagels and Hummus Recipe from Scratch
INGREDIENTS
Bagels (6-8 units):
- 500 grams white flour
- 1 tablespoon dry yeast
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 1/2 cups water
Hummus:
- 2 16 oz cans chickpeas, drained and washed
- 1 cup raw tahini
- 3/4 cup very cold water
- 4 garlic cloves
- 4 tablespoons olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin
INSTRUCTIONS
Bagels:
- Mix all the ingredients to form a soft dough and let it rise for about 40 minutes.
- Divide the dough into equal balls (120 grams each), let them rest for 15 minutes.
- Dip each ball in water and shape into bagels. Dip each bagel again in water, then immediately coat with sesame seeds. Let the bagels rise for 30 minutes.
- Preheat the oven to 180°C (350°F) and bake the bagels for about 20 minutes until golden.
Hummus:
- In a food processor, combine the chickpeas (reserve 2 tablespoons for garnish), garlic, spices, tahini, olive oil, and lemon juice. Process the mixture, gradually adding the water in a thin stream until reaching the desired consistency.
- Arrange the hummus on a plate, garnish with reserved chickpeas, paprika, olive oil, a boiled egg, and parsley. Serve cold or warm.
MY NOTES
FAQ
Can I use whole wheat flour for the Jerusalem bagels?
Yes, you can use whole wheat flour instead of white flour for the bagels. Whole wheat flour will make the bagels denser and give them a nuttier flavor. When substituting, you might need to adjust the water content slightly, as whole wheat flour absorbs more moisture. Start by adding an extra tablespoon of water at a time until the dough reaches the right consistency. The rising time might also be a bit longer. Overall, using whole wheat flour will result in a healthier, fiber-rich bagel, though the texture will be different from traditional white flour bagels.
How do I know when the dough has risen enough?
Knowing when the dough has risen enough is key for perfect bagels. Generally, the dough should double in size, which usually takes about 40 minutes in a warm, draft-free area. You can test it by gently pressing your finger into the dough; if the indentation remains and doesn’t spring back, it’s ready. Additionally, the dough should feel light and puffy. Overproofing can cause the dough to collapse, so keep an eye on it. If the environment is cooler, it may take longer to rise. Ensuring the dough has risen properly helps achieve the desired texture and structure of the bagels.
Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast instead of dry yeast in your bagel recipe. Generally, you need about three times the amount of fresh yeast as dry yeast. For instance, if the recipe calls for 1 tablespoon of dry yeast, you would use approximately 25 grams of fresh yeast. Fresh yeast should be dissolved in a bit of lukewarm water before mixing it with the other ingredients. This substitution works well and helps the dough rise effectively.
What’s the best way to shape the Jerusalem bagels?
To shape bagels, first let the dough rest after dividing it into equal portions. Then, poke a hole in the center of each dough ball with your finger and gently stretch it to form a ring. Alternatively, roll each ball into a rope and join the ends to create a circle. Ensure the hole is slightly larger than desired, as it will shrink during baking. This method helps achieve uniform, well-shaped bagels with the characteristic hole in the center.
How do I ensure the bagels have a chewy texture?
To ensure bagels have a chewy texture, dip the shaped dough in cold water before baking. This step helps form a crust that becomes chewy when baked. Additionally, using high-gluten flour or adding vital wheat gluten to the dough can enhance chewiness. Proper kneading is crucial to develop the gluten network, which contributes to the chewy texture. Finally, baking the bagels at a high temperature, around 180°C (350°F), helps achieve the desired crust and chewiness.
Can I freeze the bagels?
Yes, you can freeze bagels. After baking and cooling them completely, place the bagels in an airtight container or freezer bag to prevent freezer burn. They can be frozen for up to three months. To enjoy later, thaw the bagels at room temperature or reheat them directly from the freezer. For a crisp exterior, you can briefly toast or bake them. Freezing bagels is a great way to keep them fresh and enjoy them at your convenience.
How can I make the hummus smoother?
To make hummus smoother, start by peeling the chickpeas, as this removes the outer skins and results in a creamier texture. Blend the tahini and lemon juice first until creamy, then add the chickpeas, garlic, salt, cumin, and olive oil. Process until smooth, gradually adding very cold water to achieve the desired consistency. Using a high-quality food processor and blending for several minutes can also improve smoothness. Adjusting the ratio of tahini to chickpeas can further enhance the creaminess.
How long does homemade hummus last?
Homemade hummus typically lasts up to a week when stored in an airtight container in the refrigerator. To maintain freshness, keep it sealed and avoid cross-contamination by using clean utensils when serving. Over time, the hummus may thicken, so you can stir in a little cold water or olive oil to restore its creamy texture. If you notice any off smell, taste, or mold, discard it. Proper storage ensures your homemade hummus remains delicious and safe to eat.
Can I adjust the seasonings in this hummus recipe from scratch?
Yes, you can adjust the seasonings in this hummus recipe from scratch to suit your taste. Start with the basic ingredients: chickpeas, tahini, garlic, lemon juice, salt, and cumin. Taste as you blend, adding more garlic for a stronger flavor, lemon juice for extra tang, or salt to enhance the taste. You can also experiment with additional spices like paprika, cayenne pepper, or smoked paprika for a unique twist. Adjusting the seasonings allows you to customize the hummus recipe from scratch to your preference.
