Kaak al-Quds

Begin by mixing warm water and milk in a large bowl. Sprinkle the yeast on top and whisk it together.

Add sugar, all-purpose flour, and salt to the same bowl.

Use a stand mixer with a hook attachment to mix the dough until it forms. If you don’t have a mixer, use a spatula or wooden spoon to bring the dough together and knead it by hand for about a minute.

Oil another bowl with olive oil and transfer the dough into it. Cover it with plastic wrap and a towel. Let it sit in a warm place until it doubles in size, which should take about 1 to 1.5 hours.

While the dough rises, prepare two shallow bowls. Fill one with sesame seeds and the other with half and half.

Once the dough has doubled, place it on a clean surface and flatten it into a rectangle about 1 inch thick. Cut it into 6 to 7 long strips.

Roll each strip into a log and join the two ends together to form an oval bagel shape.

Dip each bagel first into the half and half, then into the sesame seeds, and place them on a baking sheet lined with parchment paper.

Repeat this process with the rest of the dough, making sure to space the bagels apart on the baking sheet.

Cover the bagels and let them proof for another 30 to 45 minutes until they rise.

Preheat your oven to 475°F.

Once heated, bake the bagels for 10 to 15 minutes until they turn golden brown.

Remove them from the oven, let them cool for 5 minutes, and enjoy your warm Kaak al-Quds!