Jerusalem Bagels

A common sight, especialy in the Old City. Best enjoyed still warm and dipped in olive oil and za'atar.

• 1 cup  water
• 1 cup whole milk
• 4 Tablespoons butter
• 1/4 cup honey
• 2 teaspoons salt
• 6-7 cups bread flour
• 1 tablespoon SAF yeast
• 1 egg white mixed with 1 Tablespoon water 
• sesame seeds
• za'atar  and olive oil for dipping.
  

1. preheat oven to 350. Place an empty heavy cookie sheet in the bottom of the oven so you can create steam when you bake your bagels.
2. mix water, milk, butter, salt and honey together and bring just to a simmer. remove from heat and let cool to room temperature.
3. Add 5 sups of flour  and yeast and kneed with a dough hook or by hand, adding flour until you have a smooth , elastic dough. (about 8 minutes)
4. place dough ball on the counter and cover with a damp cloth. Allow the dough to rise until double in size.
5. Gently deflate dough and divide it up into six. Roll each portion into a ball and let rest, covered with a damp towel for 10 minutes.  

6. To make each bagel, push your finger through the center of the ball and gently start to pull and roll  until you have a ring about 9 inches across.
7. Place the finished bagels, two to a pan, on a parchment-lined cookie sheet, stretching them into an oval shape.
8. Brush each bagel with the egg white water wash and then sprinkle on sesame seeds. Cover with a damp towel and allow to rise until doubled in size.   
9. place pan in oven and pour a 1/2 cup of water into empty pan. Close oven door immedietly and bake at 350 for about 25 minutes until they are a golden brown color