Turkish bagel
Traditional Turkish sesame seed ring bread with a crispy texture.
Ingredients
French bread flour (France)
250g
white sugar
13g
salt
4g
cheese (room temperature)
13g
egg
13g
fresh yeast (or instant dry yeast 4g)
8g
water
135ml
white sesame seeds (toasted)
to taste
oil (for greasing the bowl)
as needed
Instructions
1
Mix ingredients
In a mixing bowl, add French bread flour, white sugar, salt, and cheese. In another bowl, mix water and fresh yeast until dissolved, then add egg and mix again. Add mixture 2 into mixture 1. Stir in a circular motion with fingers.
2
Knead dough (slap)
When the dough comes together, transfer to a kneading surface. Scrape off dough stuck to your hands. Hold the dough with both hands, knead while pulling apart on the surface. Continue kneading until the dough has uniform consistency. Use a scraper to gather scattered dough and scrape off dough from hands. Insert fingers under the dough, lift and flip it over, slap onto the surface. Combine remaining dough and surface dough by folding. Knead the dough in hands with the slapped dough. Change angles and repeat kneading for 5 minutes.
3
Knead dough (press)
Scrape off dough from hands. Fold the dough towards you, then roll away. The seam gradually flips from bottom to top. Change angle and repeat. Press and knead for 10 minutes. When the dough becomes relatively smooth, check for gluten network film.
4
Fermentation
Grease a bowl with oil, place the dough inside, and let it ferment in a 28-30°C environment for about 50 minutes, keeping it moist. On the kneading surface, sprinkle flour, remove the dough and place it on the surface. Cut the dough into long strips.
