Sesame Bagels From The Turkish Cookbook Recipes

SESAME SEED BAGELS

Steps:

• Put the yeast, sugar, syrup, and warm water in a small bowl and stir until dissolved. Leave in a warm place for ten minutes or so, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume.
• Put 2 cups of the flour in a large bowl and mix with the wheat gluten. Make a well in the center and add the yeast mixture and the salt. Stir with a wooden spoon, adding flour as necessary to make a firm dough. Turn out onto a floured work surface and knead for 10-12 minutes, or until smooth and stiff. Add more flour if necessary, to make the dough quite stiff then into eight portions and roll them into smooth balls. Cover with plastic wrap or a clean dish towel and leave for 5 minutes.
• Roll each ball under palms to form a rope about 11 inches long. Dampen the ends slight, overlap by 1 1/2 inches and pinch firmly together. Place over at a time around the base of your fingers and, with the overlap under your palm, roll the rope several times. Apply firm pressure to seal the seam. Place the balls on dusted baking sheets, voer with plastic wrap, and refrigerate for 12 hours.
• Preheat the oven to 475° F (240°C/Gas 8). Line two baking trays with parchment paper. Remove the bagels from the fridge twenty minutes before baking. Bring a saucepan of water to the boil and drop the bagels, in batches of two to three, into the water for 30 seconds. Remove and drain, base-down, on a wire rack.
• Take the olive oil, and using a pastry brush, generously brush the top of each bagel. Cover the tops with sesame seeds to taste, and gently press them down. Place the bagels on the baking trays and bake for 15-20 minutes, or until deep golden brown and crisp. Cool on a wire rack.
• Enjoy! (:.

SESAME BAGELS FROM THE TURKISH COOKBOOK

Steps:

• To make the dough:.
• Combine the flour and salt in a bowl. Make a well and add the yeast and 175 ml (3/4 cup/6 fl oz) water. Combine until a coarse dough forms. Knead the dough on a lightly floured surface for 10 minutes. Cover with a damp dish towel and rest for 15 minutes. Divide the dough into 4 equal pieces, cover with a damp cloth and rest for another 15 minutes.
• Preheat oven to 200°C/400°F/Gas Mark 6 and line a baking sheet with baking (parchment) paper. Roll each piece of dough into a 70-cm (27 1/2-inch) rope. Fold in two, stick the ends together, twist the dough and then form into rings.
• Whisk the clotted cream and milk in a bowl for 3 minutes. Put the sesame seeds in a separate bowl nearby. Dip the dough rings into the cream mixture, then into the sesame.
• seeds, turning to coat the rings thoroughly. Arrange on the lined baking sheet, cover with a damp dish towel and let rest for 15 minutes. Bake in the hot oven for 20 minutes.
• Buy the book:.
• https://www.amazon.com/Turkish-Cookbook-Musa-Dagdeviren/dp/0714878154/.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

ACMA (SOFT TURKISH BAGELS)

Steps:

• Mix the yeast with warm water in a large bowl. Stir well so the yeast dissolves, then add the sugar, milk and sunflower oil. Stir until the sugar dissolves.
• Add flour and salt slowly and knead. Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to double its size.
• Take a small sized ball from the dough and make it longer by rolling between your palms. Then close up the ends to make a ring shape. Brush egg whites and sprinkle sesame seeds on top.
• Preheat the oven to 400°F Place parchment paper on an oven tray and arrange the Acma on it. Bake for 10 minutes, then turn the heat to down 375 F then bake 15 more minutes until the tops take a golden colour.