Turkish Bagel Simit Recipe
I've always loved simit. It doesn't matter to me for breakfast, lunch or dinner. I can eat it with a glass of tea or ayran, without needing anything else. Last night, we talked about having bagels for breakfast tomorrow. When I woke up early in the morning, I said at least I'd make the bagels myself and rolled up my sleeves. While I was ready, I wanted to update the photos of my crispy bagels.
How many come out?
It came out 10 in the size I made, neither too small nor too big. But the amount will vary depending on the shape you give and the size of the bagels. This applies to all types of cookies and pastries. If you reduce the size, the number will increase, if you increase the size, the number will decrease.
Enjoy the recipe...
- 100g of butter,
- 1/2 cup of vegetable oil,
- 1 cup of plain yogurt at room temperature,
- 2 eggs at room temperature,
- 10g of instant yeast,
- 2 tablespoons of sugar,
- 1 tsp of salt,
- 5 cups of flour.
- 1 tablespoon of any molasses,
- 1/2 cup of water.
- Melt the butter
- Whisk melted butter, oil, sugar and yeast in a bowl,
- Add yogurt and eggs and whisk,
- Add the flour little by little (add salt along with the flour) and knead until you get a soft dough that does not stick to the hand,
- Gather the dough, cover it and let it rest for 45 minutes. - Rest for 1 hour,
- When you shape it, mix the molasses and water,
- Make slightly larger balls from the dough than a tangerine and extend this ball in the form of a stick,
- Twist the rod in half and join the end,
- Dip the bagels in water with molasses, then sprinkle them with sesame seeds and
- place them on the tray,
- Bake in a preheated oven at 190 C degrees until golden brown.