Ka’ak al-Quds Recipe — Jerusalem Sesame Bread Rings

Ka’ak al-Quds — the bread of Jerusalem. If you have walked through Jaffa Gate into the Old City, you have seen them: large, oblong bread rings encrusted with sesame seeds, carried on wooden carts or stacked on the heads of vendors who call out to passersby. Ka’ak (also spelled ka’ek) is Jerusalem’s most ancient street food, a bread so deeply woven into the city’s fabric that it is impossible to imagine one without the other.

These sesame rings are larger than bagels, softer, slightly sweet, and completely covered — every surface — in toasted sesame seeds. The dough is simple: flour, water, yeast, sugar, olive oil, and salt. But the technique of coating and the long, slow proof produce a bread of remarkable character — chewy but soft, fragrant with sesame, with a golden crust that yields to reveal a tender, slightly sweet interior.

Ka’ak is traditionally eaten with za’atar mixed with olive oil (dipped or spread inside), hard-boiled eggs, or simply torn apart and eaten plain. Street vendors also fill them with falafel, hummus, or grilled cheese. It is breakfast, lunch, and snack — the bread for all hours in the city of all faiths.

For more Israeli bread traditions, see our Pita Bread and Za’atar Bread.

What Makes This Ka’ak Special

• Complete sesame coating — unlike a sesame bagel with seeds just on top, ka’ak is dipped entirely in sesame seeds. Every surface is covered, creating a nutty, toasty armor around the soft bread.
• Olive oil in the dough — adds richness while keeping the bread pareve. The Mediterranean touch that distinguishes Jerusalem bread from Eastern European traditions.
• Large, generous rings — each ka’ak is about 25–30 cm (10–12 inches) in circumference. These are meal-sized breads, not snacks.
• Slightly sweet, deeply savory — a touch of sugar in the dough balances the nuttiness of the sesame and the richness of the olive oil.

Kosher Observance & Halachic Notes

Ingredients

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, sugar, yeast, and salt in a stand mixer. Add water and olive oil. Knead on medium for 10–12 minutes until smooth, elastic, and slightly tacky.

Step 2: Bulk Fermentation

Oil the bowl, cover, and let rise 1½ hours until doubled.

Step 3: Shape the Rings

Divide dough into 6 pieces (~170 g each). Roll each piece into a rope about 45 cm (18 inches) long. Form into an oblong ring, overlapping the ends by 5 cm and pressing firmly to seal. The ring should be about 25 cm (10 inches) in circumference.

Step 4: Coat in Sesame

Spread sesame seeds on a large plate. Brush each ring lightly with water, then press both sides firmly into the sesame seeds. Every surface should be covered. Place on parchment-lined baking sheets.

Step 5: Proof

Cover and proof 30–45 minutes. Preheat oven to 220°C (425°F).

Step 6: Bake

Bake for 18–22 minutes until deep golden and sesame seeds are toasted. Cool briefly on a wire rack. Best served warm.

Storage & Reheating

• Same day: Best fresh. Store in a paper bag for up to 8 hours.
• Freezing: Wrap individually, freeze up to 1 month. Refresh in a hot oven for 5 minutes.
• Reheating: 190°C (375°F) for 5 minutes to restore warmth and crust.

Troubleshooting Guide

Frequently Asked Questions

What is the best way to eat ka’ak?

The classic Jerusalem way: tear open the ring, dip pieces in a mixture of za’atar and olive oil, and eat alongside a hard-boiled egg. In modern Israel, ka’ak is also split and filled with falafel, hummus, and salad like a sandwich.

How is ka’ak different from a bagel?

Ka’ak is not boiled (unlike bagels), is softer and slightly sweet, and is completely coated in sesame seeds. It is larger and oblong rather than round. The texture is bread-like rather than chewy. They share a ring shape and a Jewish heritage, but the similarity ends there.

Can I make mini ka’ak?

Yes. Divide the dough into 12 pieces instead of 6, and shape smaller rings. Reduce baking time to 14–16 minutes. Mini ka’ak are great for parties and buffets.