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Turkish bagels with sesame
Instructions
Tip the flour into a bowl that is convenient for kneading and make a well in it. Into the well I pour water sweetened with a spoonful of the sugar and add the yeast. I wait a few minutes for the fermentation to begin.
Once a bubbly cap appears, I add the rest of the sugar and the salt. I gather the dough into a ball, then start working in the two kinds of fat.
At first the mass separates and slides, but after about 7 minutes the flour mixture takes up the oil more and more.
By the end of kneading you get a soft, velvety ball of dough. I cover it and leave it to rise in a warm place.
After an hour the dough will have swelled to about three times its size.
Using kitchen scales, I divide the dough into 8 pieces (about 127 g each) and roll them into balls.
I poke through the middle of the ball with my thumbs and start stretching its walls outward. I try to keep the thickness even all the way around. I lengthen the bagels a little. I cover them with film to proof. At the same time I turn the oven on to 200 degrees.
I make the coating by pouring boiling water over the turmeric and honey.
I brush the coating over one side of each bagel.
I dip the wet side into the sesame seeds.
I transfer the pieces to a lined baking sheet.
I bake the bagels for 15–20 minutes.To the aroma of the hot baking is added the distinctive scent of turmeric and sesame. Eating these Turkish bagels is a real pleasure, not only instead of bread but simply as a snack with tea. The fat in the dough keeps the structure tender, stopping it from going stale for several days.Do give them a try, enjoy your meal!
Tips
- 1
THE WATER MUST BE WARM – not hot. Boiling water will "kill" the yeast and the dough will not rise. The ideal temperature is 35–40 °C.
- 2
TWO KINDS OF FAT are the key to tenderness. Butter gives flavour, vegetable oil gives the dough its elasticity.
- 3
TURMERIC + HONEY are the "secret" of the sunny crust. Turmeric gives a bright golden colour, honey gives a glossy shine.
- 4
SCALES FOR DIVIDING – equal portions (127 g each) bake evenly. The same principle works for other kinds of Turkish baking.
FAQ
Which yeast should I choose? +
Instant dry yeast is ideal – it is added straight into the flour without activation. Active dry yeast needs to be soaked in warm water with sugar for 5–10 minutes. Fresh compressed yeast – use 18 g instead of 6 g of dry (a 3:1 ratio). Make sure it is within its use-by date; expired yeast will not work. To check freshness: put a pinch into warm water with sugar – after 10 minutes there should be an active foam. Once the packet is opened, store it in the fridge for up to 3 months. For a "bakery" aroma, use fresh compressed yeast.
What can replace the turmeric? +
Alternatives: saffron (premium, more expensive, but a more authentic colour), a curry blend (a more "Indian" note), sweet paprika (a reddish colour, mild aroma), egg yolk + milk (a classic of Slavic baking). Turmeric is the most budget-friendly "sunny" colouring. Do not replace it with food dyes – it looks unnatural. Without the glaze the bagels turn out "pale" but still tasty. You can use just honey + 1 egg yolk for shine.
How long do the bagels keep? +
In a paper bag at room temperature – 3–4 days. Thanks to the fat in the dough they stay soft for a long time and do not go stale. In a plastic bag they "go soft" and lose their crispness. In the freezer – up to 1 month; thaw at room temperature for 30–60 minutes. To refresh "stale" ones, spray them with water and put them in the oven for 5 minutes at 180 °C. Freshly baked, they are at their best and most fragrant on the first day. On the second day they are perfect for toast with butter and tea. Do not store them in the fridge – bread goes stale faster there.
What do you serve the bagels with? +
The Turkish classic: with Turkish coffee, black tea or ayran. With cheese (brynza, feta, mozzarella) for a "Mediterranean" serving. With olives and tomatoes for a "Turkish breakfast". With honey and olive oil to dip the crust into. With processed cheese or cream cheese as a snack. For a picnic – easy to carry and they do not crumble. With soups or stews instead of bread. You can cut them in half and make a sandwich with ham and cheese. For children – with butter and jam. For breakfast – with fried eggs and cheese. With a glass of milk for a "children's" option. A universal substitute for bread at all kinds of meals.
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