Savory, nutty homemade Jerusalem bagels and a side of decadent, condensed burnt honey creamed cheese–it’s a baking recipe that I know everyone will love.
I am super ecstatic about this post and sharing a recipe that I will be adding to my list of rotating go-tos. As someone who constantly cooks, I can state with confidence, on behalf of all of the home cooks out there, it is rare that you find a recipe that is both easy and a show stopper.
The recipe makes Jerusalem bagels, which are different from a normal bagel due to the lack of boiling. Even though the bagels are not boiled, the flavor is still amazing. They taste reminiscent of a bagel/pretzel hybrid. By forgoing the step of boiling, you are saving on time and work, hence making the process a lot easier.
I recommend you eat these warm out of the oven or warm them up if you are eating them at a later time. They go with just about anything, hummus, cream cheese, cheese, etc.
I wanted something sweet yet unique, so spruced up some cream cheese by making burnt honey. The process of “burning” honey is simply caramelizing it a bit, to give it a deeper more condensed flavor. A quick warning–once you eat honey like this you will never go back.
As for the topping, I glazed them with honey to add a bit of sweetness and keep with the honey theme and a sprinkling of sesame seeds to add nuttiness. The recipe is extremely versatile, serving as a great base for any topping or mix-in. In the future, I will be posting many more versions of Jerusalem Bagels.
Jerusalem Bagels with Burnt Honey Cream Cheese
- Bagel Ingredients:
- 1 Tablespoon of Quick Acting Yeast
- 1 1/2 Cups of Milk, warm but not higher than 100 degrees Fahrenheit
- 4 1/2 Cups of All Purpose Flour
- 2 Teaspoons of Sugar
- 2 Teaspoons of Salt
- 1 Teaspoon of Baking Powder
- Olive Oil
- 4 Tablespoons of Honey
- Sesame Seeds for Topping
- Burnt Honey Cream Cheese Ingredients:
- 1 Block of Creamed Cheese, softened
- 1/2 Cup of Honey
- First make your burnt honey creamed cheese. Pour your honey into a small saucepan and heat over medium heat.
- Cook the honey for about 10 minutes, until it turns a light amber color and thickens slightly. The honey will foam as it cooks, that is okay.
- Once reduced, set aside to let the honey cool completely.
- In a small mixing bowl, combine your burnt honey and creamed cheese. Stir to desired combination, swirled or fully mixed.
- Place mixture in a sealable container and place in the fridge until ready to serve.
- Begin making your bagels by blooming your yeast in the warm milk, allowing to sit for about 5 minutes.
- In a stand mixer or large mixing bowl, mix together your flour, baking powders, sugar.
- Pour in your bloomed yeast and milk, then mix until combined. Lastly mix in your salt as to not kill the yeast.
- Add your dough hook to your stand mixer, and kneed the mixture on medium for five minutes. A soft pliable dough should form. If the dough looks dry, add more milk as needed.
- After the dough has been kneaded, remove the dough from the mixer and rub on a light amount of olive oil.
- Place coated dough in a large oiled bowl, cover tightly. Allow to rise for at least one hour, or until it has doubled in size.
- Once the dough has risen, preheat your oven to 450 degrees Fahrenheit. Prepare two sheet pans by lining them with slip mats or greased parchment paper.
- Gently remove the dough from the bowl, and section the dough into six even pieces.
- On a lightly floured surface, roll each section of dough into a log that is about 12 inches long. Attach the ends together to create an oblong circle. Gently place on the prepared sheet pan.
- After the bagels are prepared, allow them to rest for 15 minutes.
- Before baking, slather each bagel with honey and a sprinkling of sesame seeds.
- Bake for 10 - 15 minutes, or until a golden color and cooked through.
- Serve with burnt honey creamed cheese.
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