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. I wanted to update the photos while I was ready.
These bagels are patisserie bagels. One of the ones that were sold in neighborhood bakeries in the childhood of people my age. If you want to make crispy bagels, crispy ankara bagel or izmir crispy recipe will be more suitable for you. The specialty of the patisserie bagel is that it is soft inside and out. Although the crust is a bit crispy when it first comes out of the oven, it softens as it sits. Also, when a crispy bagel goes stale, it becomes hard and rubbery, and as a pastry bagel gets stale, it crumbles. Patisserie bagel is a kind of pastry dough in the shape of a bagel.
While a trace amount of yeast is used in crispy bagels, a lot of yeast is used in patisserie bagels, such as pastry. This is what makes it so fluffy and soft.
Another feature of the patisserie bagel is that it is covered with unroasted sesame. One of the things that makes crispy bagels dark in color is the use of roasted sesame seeds as well as being cooked at high temperatures. The patisserie bagel is not baked at high temperature, it is given time to rise.
You can use milk or yogurt for a patisserie bagel. If you use yogurt, make sure it is at room temperature and has a watery consistency. If the consistency is thick, you can mix it with some warm water.
Enjoy the recipe...
- 100g of butter,
- 1/2 cup of vegetable oil,
- 1 cup of luke warm milk or 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.