Jerusalem Bagel

CHEWY, SESAME-SMOTHERED, AND IRRESISTIBLE

WHY YOU’LL LOVE THEM

Sesame. Sesame. Sesame.
Not a sesame topping but a complete sesame bath. Savory richness in every bite.

Gloriously Tender
The crumb is dense yet super light and easy to chew.

Great For Dipping
Perfect for soaking up olive oil or dragging through your favorite dip.

Toaster Friendly
Toasts beautifully without driyng out. The sesame seeds turn golden and intensely nutty.

THE STORY

We make two kinds of bagels at Razava: The classic New York-style bagel, with its familiar round profile; and the Jerusalem bagel, which looks nothing like most of the bagels found in North America.  

The Jerusalem is elongated and oval. And it’s completely coated in sesame seeds, not merely sprinkled. Think of the sesame seeds as part of the crust, rather than a topping. 

The name comes from where they're commonly sold: piled high and hung from strings on carts in Jerusalem's Old City. But it’s bigger than that, too: Bread like this has been made for generations across the Middle East, where variations of it might also go by the name ka’ak or simit.

WHY WE MAKE THEM

Our Jerusalem bagels are inspired by memories of a round-the-clock bakery in Haifa. 

After concerts let out, after the bars closed, after everything else in the city had gone dark, people would line up for fresh bagels outside of Hershko’s Bakery. 

They made two kinds only: sesame (like ours) and salt (a light "kiss" on one side). 

You'd eat them before anyone could say save some for tomorrow.

We try to capture the feeling and flavor of those 2am bites in each of our Jerusalem bagels, we just prefer to serve them during more welcoming hours.

FLAVOR PROFILE & CRAFT

The dough is cold fermented for up to 24 hours, shaped into elongated ovals, then submerged in sesame seeds before a warm final proof, and then baked in high heat.

When they come out of the oven, we brush them lightly with olive oil, adding richness and shine.

The result: a bagel that's substantial but not dense, indulgent but not overwhelming, and with a soft, airy crumb. The increased hydration and long fermentation lead to longer shelf life and better digestion, as with all our sourdough breads. 

And did we mention sesame? 

The flavor is nutty, toasty, almost creamy, and it permeates every bite. Throw one in the toaster, and those sesame seeds go from good to transcendent—even deeper, richer, and more complex.

HOW TO EAT THEM

It’s hard not to devour them fresh, but don’t be shy about toasting; pair with creamy, salty, and bright flavors that let the sesame lead.

• Olive Oil + Za’atar: Tear one open, dip it in good olive oil mixed with za'atar. (Better yet, have a seat at Razava and we’ll make it for you.)

• Bagel Toast: Load it with cheese, press it in a panini press or hot skillet until the cheese melts and the sesame seeds turn golden and intensely nutty.

• Pizza Bagels: More surface area than a New York bagel = more room for sauce, cheese, and your favorite toppings.

• Lox + Schmear: Just like you would with your favorite bagel.

HOW TO STORE THEM

These Jerusalem bagels stay soft and chewy for up to three days when stored in a sealed container such as a bread box or plastic bag.

Freeze for longer periods. They can be reheated whole at room temperature, or popped into the toaster.

WHERE TO BUY THEM

You can find Jerusalem Bagels daily at our bakery at 685 Grand Avenue in St. Paul; on DoorDash; or at one of our neighborhood pickup locations.