Simits (Turkish bagels)

To prepare Turkish bagels, we will need the following ingredients: wheat flour, water, sesame seeds, olive oil, natural honey, granulated sugar, salt and yeast.

In a suitable dish, we sift 150 grams of wheat flour. It is better to take a bowl or a larger pan, since the dough in the process of fermentation will increase in volume.

Add 1 tablespoon of sugar to flour, a quarter of a teaspoon of salt and 1 teaspoon (without a slide, that is, under a knife) of high -speed yeast. How to work with pressed and dry yeast I wrote above.

Mix very thoroughly so that all dry ingredients are evenly distributed along the mixture. We make a hole in the center and pour 120 milliliters of slightly warm water into it.

Mix flour with water to a state of soft and homogeneous dough. After that, we begin to enter olive oil (2 tablespoons) into the dough in parts. Pour a little oil and interfere with the dough, then another portion and interfere again …

When 2 tablespoons of fragrant olive oil will be in yeast test, it is time to add the remaining wheat flour (100 grams) in parts.

We knead the dough with your hands (it is most convenient to do it on the work surface, and not in a bowl) for 10 minutes or with the help of the dough for about 6-7 minutes. The dough should turn out to be quite soft, not sticky, while quite dense and elastic. We round the dough into the ball and put it in a bowl, which we lubricate with a small amount (literally a teaspoon) of olive oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 30 minutes. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no Turkish bagel.

While the yeast dough wanders, you need to fry the seeds of white sesame seeds (100 grams). In a dry pan with constant stirring, hold the sesame seeds over medium heat until it is slightly browned and is not particularly fragrant. After that, let the seeds cool.

In a separate bowl, we connect 100 milliliters of drinking water (you can warm, then it cools) with a tablespoon of natural honey. In the original, instead of honey, Pekmes is used, but we do not have it. By the way, you can even sweeten the water with sugar — nothing bad will happen, do not worry.

In half an hour, yeast dough for bagels is well suited, noticeably round and increase in the amount of times about two times.

Divide the dough into 4 equal parts (cut it with a knife) by the number of blanks.

We roll each piece into the ball, put the seam down.

We roll each ball with your palm, the shape of the cylinder. We cover the workpieces with cling film or a wet towel made of light fabric. We leave at room temperature for 15 minutes.

During this time, the dough will increase in volume. We lubricate each cylinder with olive oil (we have a teaspoon remained), cover again from the nagging and let stand on the tola for another 15 minutes.

During this time, the billets from the dough are even more swollen — it is time to move on to the molding of future Simits.

Since we smeared the dough with olive oil, the flour for the heading is not needed. We take one piece of dough and roll it with palms into a thin tourniquet about a meter long. This dough is rolled out very easily, it is supple and plastic.

We fold the tourniquet in half and weave each other, as in the photo.

Clean the edges of the dough tightly, giving the workpiece the type of bagel.

Then we bathe the blanks in a sweet bath …

… and generously collapse in sesame seeds. Similarly, we act with the rest of the three billets of the dough.

We transfer future Turkish bagels to a baking sheet covered with baking paper. I like to use a Teflon rug. We cover the blanks with a towel or cling film and leave the distance for 40 minutes. The time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we smear the oven (250 degrees).

When the blanks increase by one and a half to two times, we put the simits in a hot oven.

We bake Turkish bagels at 250 degrees for 10-15 minutes or are not yet browned. I have a gas oven of Hephaestus, lower heating, without convection. I baked on the lower heating for 10 minutes, after which I additionally browned the simits under the upper-toe for a couple more minutes.

Here is such a delicate, soft, fluffy and fibrous crumbs hid under a ruddy and crispy crust.

The Turkish bagels of the Simits are good in fresh form, since on the second day they become crumbs and the same in structure (which is crust, that the crumb). Irochka, thank you very much for this delicious order. Prepare for health and pleasant to you appetite, friends!