Jerusalem bagel or Jerusalem Ka'ak (in Hebrew: בייגל ירושלמי, romanized: beigel yerushalmi) (in Arabic: كعك القدس, romanized: ka'ak al-quds) is a type of bread baked in Jerusalem. It has a ring shape but is otherwise unlike a traditional boiled bagel.^[1]

Popularly known as "beigaleh," it is based on the ka'ak bread ring sold in markets throughout the Middle East.^[2] Typically, this is a yeasted, crusty bread which is shaped into an oblong ring and covered in sesame seeds.^[1] The dough has a lighter texture than a traditional bagel.^[1] It can be sliced and served with various toppings.^[3]

Jerusalem Ka'ak or Jerusalem Bagel became popular in the holy city during the visit of the Ottoman Sultan Suleiman the Magnificent's wife Roxelana to Jerusalem in 1552. She ordered the creation of a charitable kitchen known as "Khaski Sultan" (Sultan's beloved). Initially, the ka'ak was part of a complete meal consisting of rice and meat, but over time it evolved into a main dish consumed by Palestinian and Israeli residents of the city.

Over time, the shape of Jerusalem Ka'ak or Jerusalem Bagel changed from a round shape without a hole to one with a hole, and eventually to its current rectangular form. Bakeries specializing in Jerusalem Ka'ak or Jerusalem Bagel are spread throughout the alleys of the Old City of Jerusalem, with more than 20 bakeries in operation. This craft has been passed down from fathers to sons for generations. ^[4]

• Cuisine of Jerusalem
• Israeli cuisine
• Palestinian cuisine