cooking in Corona days with Karni Tomer Food explorer Jerusalem Bagels - Wok 'n' Stroll

cooking in Corona days with Karni Tomer Food explorer Jerusalem Bagels

Hi, I’m Karni Tomer Food Explorer,

Food explorer and owner of a food tours company in Singapore.

I have lived in Singapore for over 10 years, and the thing I love most is eating.

And to cook, to bake and specially to indulge in food.

In Singapore, the Corona sneaked into our lives in late January at the height of the Chinese New Year celebrations.

We went through very stressful days accompanied by loss of income, fear of the unknown, psychosomatic illnesses and daily counts of patients.

Today the situation is under control but the virus has not disappeared. In the meantime, I am sad to see how the virus has spread to the world and to Israel in particular.

In my opinion, the best therapy is food.

Cooking and feeding you is the best gift I can give you.

Every day, I will publish a Western or Asian recipe that will delight your heart and inspire you to cook at home.

Hope to see you on better days,

Karni Tomer Food Explorer – Singapore

Food tours  and Cooking classes online


Jerusalem Style Bagels for Saturday Morning:

I woke up  in the morning and read an article about Jerusalem, and suddenly I missed both Israel my home country and Jerusalem our capital, So instead of baking a Challah, I decided to bake Bagels Jerusalem Style ,like those sold at the gates of the old city, topped with Zaatar and placed in a newspaper wrapping.

This is a great recipe I received online written by Avi Mizrahi and it very easy to make ,  Enjoy and let me know if you need any help.

Ingredients for 15 bagels

1 kg of flour

130 grams of sugar

8 grams of dry yeast

Flat spoon of salt – add towards the end of kneading

One egg

600 ml water

2 tablespoons oil

ingredients for coating the bagel

 200 grams of sesame seeds

one – two tablespoons of table salt

Olive oil for brushing

Preparing the Bagels:

In the bowl of the mixer with a kneading hook, mix all the dry ingredients except the salt.

Gradually add the egg and oil and water.

Knead the dough in the mixture for 12 minutes at medium speed.

Towards the end, add the


Transfer the dough and allow to rise in a slightly greased bowl.

Two hours later, divide the dough into 15 equal balls and place on slightly greased paper, to prevent the dough from sticking.

Cover the balls with a towel for 15 minutes

Preheat your oven to 250 degrees Celcius

In an elongated dish, place a generous amount of sesame and  some salt.

Take each ball  and stretch into an elongated bagel shape.

Place the bagel in the Sesame dish and coat each side proportionally. If the sesame coating does not stick to the bagel, splash a little bit of water on the bagel.

Put in the oven for 10-20 minutes until the bagels obtain a slight brown colour

Be careful not to burn the Sesame.

When the bagels are ready, brush them with a little olive oil

I hope you enjoy these tasty classic delights, and I wish you have a great weekend

Karni Tomer Food Explorer


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