Sesame Bagels From The Turkish Cookbook Recipes

SIMIT - TURKISH SESAME "BAGELS"

Steps:

• In the bowl of a stand mixer, whisk together the flour, yeast, sugar, and sea salt.
• Add the 350 grams of warm water and mix with a wooden spoon or dough whisk.
• Knead the dough with the dough hook for about seven minutes.
• Form the dough into a ball and place it in an oiled bowl, cover with plastic wrap, and let rise until doubled, about an hour.
• Mix the molasses with the 1/4 cup of additional water and place it into a shallow bowl. Place the sesame seeds in another shallow bowl.
• Heat the oven to 425 degrees F. and line two half sheet pans with parchment paper.
• Punch down the dough and divide it into 12 equal pieces. Cover with oiled plastic wrap or a damp towel.
• Roll each piece of dough into a 24 inch long strand. Fold each strand in half and then twist to form a "rope."
• Join the ends together and seal.
• Dip the rings into the molasses mixture on both sides. Next, dip into the sesame seeds to coat both sides.
• Place the shaped simit onto the parchment lined baking sheet and cover with oiled plastic wrap.
• Once you have six simits on a baking sheet, let the breads rise for 20 to 30 minutes. while you continue to shape the rest of the dough for the second baking sheet.
• See note two regarding using a baking stone and setting up a steam oven.
• Bake the first baking sheet for about 18 minutes. Repeat with the second baking sheet.
• Transfer the simit to a wire rack to cool.

HOW TO MAKE SIMIT (TURKISH BAGEL)

Steps:

• Combine the yeast with lukewarm water, mix well, and set aside for several minutes to allow the yeast to activate.
• Meanwhile prepare a large dish of sesame seeds, for dipping. In a separate bowl (big enough to lay the simit in), combine the grape molasses, water, and (optionally) flour and mix well until there are no lumps.
• Combine the flour, salt, and yeast mixture and mix well with a spoon into a crumbly dough.
• Knead the dough for around 10 minutes, until you have a smooth elastic dough. You could also do this process in a stand mixer for a few minutes less.
• Place the dough back in a bowl (lightly oil it if preferred), cover with a kitchen towel, and set aside in a warm area to rise for an hour until it doubles in size.
• Remove the dough from the bowl, knock some air out of it and then divide the mixture into 14 equal pieces. To get these fully accurate, weigh them. Mine were 55g (~2 ounces) per piece.
• Roll each piece into equal long logs around 30 inches/80 cm in length.
• For each simit, you'll need two of the dough ropes. Gently press them to attach them at one end then simply twist them (like braiding) into a twisted rope. Then connect the twisted rope into a loop/ring, pressing the two ends together to seal.
• Cover any prepared simit with a kitchen towel as you prepare the rest.
• Dip each simit into the molasses mixture and then the dish of sesame seeds, making sure to coat them thoroughly (don't be stingy if you want traditional simit!).
• Transfer the prepared simit to parchment-lined baking tray/s and bake in a pre-heated oven at 475ºF/240ºC for 20-25 minutes, until golden brown.
• You can, optionally, allow them to rest for a further 20-30 minutes (under a kitchen towel) before baking, to rise a little bit more for fluffier, thicker simit.
• To Make Ahead: you can prepare the simit dough in advance and store it for up to 2 days, tightly wrapped in the refrigerator. Before using it, remove it from the refrigerator and allow it to come to room temperature and rise.To Store: like most fresh bread, homemade simit is best eaten within 2-3 days (at room temp) or 3-5 days (in the refrigerator). To store the simit bread, store in an airtight bag or container.To Freeze: you can freeze the simit, wrapped well, for up to 2 months.To Reheat: place the simit back in a preheated oven at 400ºF/200ºC for a few minutes until warmed. If it's beginning to become a bit too hard, then sprinkle with water before adding to the oven. You can also bake it from frozen for between 10-15 minutes.

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/.

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! (:.

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.