Jerusalem Bagels with Za’atar Recipe

I consider myself somewhat of a bagel aficionado, chuckle chuckle. Not just because I grew up in the bagel mecca— Montreal—but also because I love exploring bagels around the world and their interesting heritage and stories. The Jerusalem bagel comes from the Middle East, unlike its Eastern European cousin, the bagelach. This Jerusalem bagel is very similar to other bagel-like breads such as simit in Turkey or ka'ak in Arabic countries. It is sesame laden, long, oval and skinny. You will find these bagels staked high on the street corners of Jerusalem; if you get a chance, it is something you must buy on your way through the Jaffa Gate of the Old City of Jerusalem. I could go on, but let’s get baking! This recipe was inspired by two recipes I love—one from Israeli baker Uri Scheft and one from Palestinian chef Sami Tamimi. 1. In a small bowl, whisk together 120 ml (½ cup) of the lukewarm water, the yeast and the sugar. Let it sit for 5 minutes and while you carry on with Step 2. 2. In the bowl of your stand mixer (you will need the dough hook to knead the dough) or in a large bowl if you are working by hand, mix together (do this with a whisk or fingers) both flours, milk powder, baking powder and fine sea salt. 3. Once the yeast mixture has come alive (it will foam a little), add it to the flour mixture along with the 3 tablespoons of sunflower oil and the remaining 150 ml (½ cup plus 2 tablespoons) of the lukewarm water. Set the speed on the stand mixer to medium (3 or 4), and mix and knead the dough (using the dough hook) for 5 minutes; the dough will come together and form a smooth ball. If you are kneading by hand, knead for 10 minutes. 4. Remove the dough from the mixer bowl and knead it on the counter a little. Then (whether you used a mixer or kneaded by hand) lightly oil the bowl and the dough and place the dough back in the bowl. Now you have two choices: a) Cover the bowl with plastic wrap and let the dough rise in the fridge overnight. The next morning, remove the dough from the fridge, let it sit at room temperature for 30 minutes and carry on with step 5. OR, b) Cover the bowl with a towel and let it rise at room temperature or in a proofer (some ovens have this setting) for one hour or until the dough has doubled in size. 5. Punch the dough down and turn it out onto a very lightly floured work surface. Cut it into 6 even pieces (about 140 g each) and gently roll each piece into a ball. Cover with a towel and let it sit for 20 minutes or so. Working with one ball at a time, roll each ball out into a rope (even in diameter) about 45-50 cm / 16-17 inches long. The dough may be stubborn and may not roll out as long as you want it; if that is the case, let the rope rest, carry on with the other ropes and then return to the stubborn rope for a second (or third) rolling out. Squeeze the two ends of the rope together and gently roll the seam on the counter to seal it. Then gently stretch out the bagel a little, making it into a long oval, and set it on a parchment-lined cookie sheet. Repeat with the remaining 5 ropes. Put 3 bagels on a single cookie sheet. Cover with a towel and set it aside for an hour or so until the bagels have risen and are puffy to the touch. 6. Make the egg wash: Beat together the egg, water or milk and salt. Preheat the oven to 325°F CONVECTION and set 2 oven racks evenly spaced in the oven.