Turkish Bagel with Sesame Seeds
337.5gr of plain Flour
½ teaspoon of Salt
1 tablespoon of Extra Virgin Olive Oil
60ml of lukewarm Water plus 180ml
7gr dried instant Yeast
1 tablespoon of Sugar
To decorate: Bowl of water and a bowl of sesame seeds
How to prepare
This recipe will make 6 servings.
Pre-heat the oven to 230˚C for at least 20 minutes before baking.
Mix the yeast, sugar and 60ml lukewarm water and stir well until the yeast has dissolved.
Let it stand for 15 minutes until it starts to bubble.
Meanwhile place the flour, salt and olive oil in a bowl then add the yeast mixture and 180ml of lukewarm water and knead slowly until a dough forms.
Place the dough on the counter and knead for 15 minutes until very smooth (do not put flour on the counter).
Oil the inside of a bowl place the dough inside and cover with cling film.
Let it stand at room temperature for 1 hour until it has doubled in size.
Place the dough on the counter and punch it to remove any air bubbles.
Form the dough into a baton bread shape and use a knife to cut it into 6 pieces and form each piece into a ball shape.
Re-cover with cling film and let them stand for 20 minutes.
Roll the balls into 40cm long strips and join the ends together to form a ring shape.
Dip the rings into the bowl of water then into the sesame seeds.
Place them on oven trays lined with parchment paper, 3 rings on each tray and let them rest for a further 45 minutes to rise (if you prefer them smaller shorten the resting time).
Spray cold water on the rings and place the trays on the middle shelf of the oven, side by side.
After 7 or 8 minutes reduce the heat to 220˚C and bake for 18-20 minutes (this will make the outer part crunchy and keep the inside soft). Do not open the oven during the baking process.
These are best served while still warm.
They will keep in the freezer for 3-4 weeks, to reheat cover in tinfoil and bake in the oven for a few minutes.
The Turkish name for this recipe is Simit
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