Turkish Bagels

ByNatalya Syanova
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This recipe is a great alternative to regular bagels but super soft and light. Turkish bagels are very fast and easy to make. They can be made with sourdough starter or commercial yeast.

Ingredients 

Topping

Directions 

  • 8 am mix water, milk, yeast, sugar, salt add flour and knead by hand until no dry lumps remained, cover, let rest 30 min for autolyse (during the autolyse stage the flour absorbs the water, becoming fully hydrated. This will activate gluten development).
  • 8.30 am  add oil, and knead by hand or In mixer, until well incorporated and dough will become elastic.  Round the dough, cover and let proof for 1.5-2 hours until almost doubled in size.
  • 10.30 am divide the dough on 6 equal pieces, round each piece as a ball.
  • Cut the butter on 1 tsp squares.
  • Spread some oil on work surface. Take one dough piece. With palms of your hands start to flatten the dough into a circle with diameter about 7-8 inches/20cm.
  • Spread 1 tsp of soft butter all over the dough’s circle. Then roll into a tight roll.
  • Repeat with leftover dough balls.
  • Take the dough roll, start rolling the dough back and forth, slowly extending your hands towards the ends of the dough, elongating it and thinning the ends. ends of the dough, elongating it and thinning the ends. Repeat rolling until the rope is an even thickness from one end to the other and reaches the desired length. Overlap the ends, twisting them together. Put your hand through the hole in the center. Then use your palm to roll the dough back and forth where the ends overlap to seal them.
  • Place Turkish bagels on a tray, covered with parchment paper.
  • Let bagels proof for 30 min to 1 hour, until they will get bigger.
  • Preheat the oven to 375F.
  • Meanwhile prepare the egg wash by mixing egg yolk and milk.
  • Spread egg wash all over the top of each bagel, and sprinkle with sesame seeds.
  • Bake for 20-25 min until top will become golden brown.

Enjoy!

Turkish Bagel

Turkish Açma Bagels

395kcal
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Prep 45 minutes
Cook 25 minutes
Rise & Rest Time 3 hours
Total 4 hours 10 minutes
An extraordinary alternative to standard dense bagels, these traditional Turkish bagels (known as Açma) are incredibly soft, light, and flaky. Featuring a beautiful laminated interior texture created by rolling layers of soft butter into a rich, yeast-leavened dough, they are twisted into elegant rings and finished with a classic golden egg wash and toasted sesame seeds.
Servings 6 Large Bagels
Cuisine Turkish

Ingredients

The Main Dough
The Lamination Layer
  • 6 tsp Unsalted butter (softened completely to room temperature, divided into 1 tsp portions)
The Authentic Topping
  • 1 Egg yolk
  • 2 tbsp Milk
  • 2 tbsp Sesame seeds

Equipment

Method

Autolyse and Enriched Dough Kneading
  1. 8:00 AM: In your stand mixer bowl (or a large mixing bowl), combine the 100g of water, 100g of milk, 3g of dry instant yeast, 50g of sugar, and 7g of salt. Whisk briefly by hand until dissolved, then add the 350g of bread flour.
  2. Knead the mixture by hand or with a spatula just until all the dry flour pockets vanish and a shaggy mass forms. Cover the bowl and let it rest undisturbed for 30 minutes for the autolyse phase, allowing the flour to fully absorb the liquids and jumpstart gluten development.
  3. 8:30 AM: Pour the 40g of neutral vegetable oil directly over the rested dough. Knead by hand vigorously or turn your stand mixer to medium-low speed. The dough will look very wet and split apart in the oil initially—continue kneading patiently for 5 to 7 minutes until the oil is completely absorbed and the dough transforms into a smooth, elastic, and extraordinarily soft ball.
  4. Shape the dough into a smooth round, cover tightly, and let it proof at warm room temperature for 1.5 to 2 hours until it has cleanly doubled in size.
Lamination, Twisting, and Hand-Sealing
  1. 10:30 AM: Lightly grease your countertop with a thin film of oil (do not use flour). Turn out the puffy dough and use a bench scraper to divide it into 6 equal pieces. Round each piece into a tight ball.
  2. Take one dough ball and press down with the palms of your hands, flattening it evenly into a broad circle roughly 7 to 8 inches (20 cm) in diameter.
  3. Spread exactly 1 teaspoon of the softened room-temperature butter evenly across the top surface of the dough circle.
  4. Starting from the bottom edge, roll the dough up tightly and evenly into a dense cylinder. Repeat this rolling and buttering process for the remaining 5 dough balls.
  5. Take your first buttered cylinder log and roll it back and forth against the counter under your palms, gently sliding your hands outward toward the ends to stretch, elongate, and thin the tips until you have a long, even rope.
  6. Overlap the two outer ends of the rope, twisting them over each other twice to form a classic coiled circle. Slide your hand through the center hole, and use your palm to roll the overlapping ends back and forth firmly against the counter to fuse and seal the joint seamlessly. Arrange the finished bagel onto a tray lined with parchment paper.
Final Tray Proof and Baking
  1. 11. Let the shaped Turkish bagels proof uncovered at room temperature for 30 minutes to 1 hour until they look noticeably plumper and wider.
  2. 12. While they proof, preheat your oven to 375°F (190°C). Prepare your bakery wash by thoroughly whisking together the single egg yolk and 2 tablespoons of milk in a small dish.
  3. 13. Using a pastry brush, gently coat the top and sides of each puffed bagel with the egg wash mixture, then sprinkle the 2 tablespoons of sesame seeds evenly across the surfaces.
  4. 14. Bake at 375°F (190°C) for 20 to 25 minutes until the exterior crust turns a rich, deep golden brown. Transfer to a wire rack to cool down slightly before slicing and serving.

Nutrition

Calories395kcalCarbohydrates53gProtein10gFat16gSaturated Fat5gPolyunsaturated Fat6gMonounsaturated Fat4gTrans Fat0.2gCholesterol48mgSodium96mgPotassium140mgFiber2gSugar10gVitamin A209IUVitamin C0.3mgCalcium50mgIron1mg

Notes

  • Managing the Heavy Oil Incorporation Step: Home bakers often worry when they pour the 40g of neutral oil over the dough mass and find it swimming in grease. Do not panic or add extra raw flour to dry it out! Keep your stand mixer running continuously or continue working it manually by hand; within a few minutes of friction, the flour’s gluten network will completely lock in the oil, leaving you with a dough that is incredibly silky, supple, and entirely non-greasy to the touch.
  • Sourdough Conversion Adaptations: This yeast-based recipe can be easily adapted into a traditional sourdough version if you prefer a deeper flavor profile. Omit the 3g of dry instant yeast entirely and add exactly 70g of active, mature sourdough starter into the liquid mix right at the start of day two before the autolyse phase. Because wild yeast moves slower, extend your primary bulk fermentation rise time to 4 or 5 hours, and stretch your final post-shaping tray proof out to 1.5 to 2 hours before baking.
  • Why Flourless Counter Shaping is Key: When flattening, buttering, and twisting the açma dough, keep all raw wheat flour far away from your work surface. Dusting flour onto the table will dry out the high-fat dough and prevent the layers from sliding together correctly. Instead, lightly grease your countertop with a few drops of neutral oil to create an absolute non-stick surface that allows the buttered dough ropes to roll and stretch smoothly.
  • Açma vs. Simit Presentation Styles: It is helpful to understand that this recipe creates a distinct style of Turkish pastry bagel known as Açma, which is distinct from the crispy, ring-shaped Simit sold by street vendors. While simit dough is lean and dunked in a dark molasses-and-water bath before being baked to a crunchy snap, açma dough is heavily enriched with oil and rolled with interior butter, yielding an incredibly soft, tender, and melt-in-your-mouth breakfast bun texture.

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63 Comments

  1. In what step I can add the stater? I can do de autolyse adding the stater, right? And how much of the stater for this recipe? Thanks

    Reply

    1. Hi!
      Yes, you can add starter with all the ingredients, before autolyse. And you’ll need about 70g of starter for this recipe.
      Fermentation of the dough will take longer. 4-5 hours before shaping. And then 1-2 hours after shaping

      Reply

  2. I’m with Fabiana, since you mention starter in the post, I thought the amounts of liquid and starter would be mentioned. Please give us the ratios.

    Reply

      1. Starter is liquid, dry yeast isn’t. If I am told I can use a starter, instead of yeast, then please give me the ratios.

      2. No, fresh yeast is the crumbly one.
        If you are looking for starter opportunities, you’ll need 70g of starter. And The fermentation of the dough will take longer. 4-5 hours before shaping. And then 1-2 hours after shaping

    2. Hi!
      You will need 70g starter and The fermentation of the dough will take longer. 4-5 hours before shaping. And then 1-2 hours after shaping

      Reply

    1. Hi!
      The fermentation of the dough will take longer. 4-5 hours before shaping. And then 1-2 hours after shaping

      Reply

  6. Natalya, Why don’t you dip these into molasses before you coat them with the sea sesame seeds like are are traditionally made?

    Reply

    1. Hi!
      Usually you have to dip simit in molasses mixture. But these are a different kind of bagels, called acma.

      Reply

      2. I’m on my 2nd batch. The amount of oil seems to be more than the dough can possibly work in. Is it supposed to be very oily even after mixing?

      3. Dough should be very soft to touch.
        The original recipe was required even more oil. I cut it in half.

  7. So, if one chooses to use ripe starter ( 70 g. ). Should one subtract 35g of water and 35g. of flour from the recipe ?

    Reply

    1. I haven’t made the recipe yet, but when I put it in my recipe book, I deducted 30g of both the milk and water, because the flour is part of the starter. Plan to make this recipe tomorrow, have to get my starter fed today.

      Reply

      1. You are so right, definitely needs all the liquid, even with starter! I made them yesterday, before seeing this response and since I did what I said I was going to do, used only 70g each of water and milk, the dough was too dry. I added another 20 grams of liquid which made it a little better, but stiff. They turned out ok, but definitely do need all the liquid. Next time, I think I will sprinkle them with cinnamon sugar before rolling them up.

    2. It will appear really oily at first but it will eventually get worked in the dough and be absolutely fine. However, it needs to mixed with a stand mixer, in my opinion. It looks like it is swimming in oil but then it is worked in pretty vigorously with the mixer to a smooth dough.

      Reply

  9. Hello,
    Can I make the dough the night before and let it sit in the fridge overnight and then make them in the morning? If so, would I let the dough double in size and then place it in the fridge overnight or would I make the dough and place it directly in the fridge and then take it out and then let it double?
    Thank you

    Reply

  10. Hello,
    Can I make the dough the night before and let it sit in the fridge overnight and then make them in the morning? If so, would I let the dough double in size and then place it in the fridge overnight or would I make the dough and place it directly in the fridge and then take it out in the morning and then let it double?
    Thank you

    Reply

    1. Hi!
      It should seem oily at the beginning of kneading, but then with more kneading the dough will become smooth and soft, not oily at all.

      Reply

  12. Great minds think alike. Thank you for this recipe. I used to get these from a Turkish cafe in one of the malls I go, but unfortunately they had to close the place done. They also had them with nutella or spinach and feta. The best! I will make them tomorrow. (:

    Reply

  13. These acma are delicious! I’m on my 2nd batch. The amount of oil seems to be more than the dough can possibly work in. Is it supposed to be very oily even after mixing?

    Reply

  14. I just tried this and it’s yummyy… My son and husband love it 😘. The only thing I need to improve is on the shaping part. Still very messy because the butter inside.
    Thank you for the yummy recipe 😘😘

    Reply

  15. Thank you so much for this detailed and clear recipe that yielded absolutely delightful results!! Made a batch yesterday, followed the directions to a T but experimented with half of them by filling with some crumbly feta and a bit of oregano (after the butter but before shaping) and topped those with everything bagel seasoning instead of sesame seeds. Delicious!!! Will definitely make again!

    Reply

  16. Is the Step 1 mixture supposed to be sort of liquidy before letting it rest for 30m? Or should more flour be added if needed to thicken

    Reply

  18. These were great! Followed the recipe exactly and they came out perfect! Will definitely make again!

    Reply

  19. Dear Natasha,
    I found your recipe yesterday and I did it immediately (sourdough version). The result is fantastic, awesome! Thanks for sharing this wonderful recipe and all the hints involved.

    I doubled the recipe as I had great confidence in the recipe… Now there is only one left for a son that it’s living at home… All my children say it’s a recipe to repeat every week… Hahaha!

    It’s a pity that I cannot attach pictures of my badges. They look incredible!

    Many thanks. Have a happy Holy Week and Easter!

    Eduardo Loyola Paternina
    Madrid (Spain)

    Reply

  20. Help! It says 3g of dry yeast, am I crazy or is that a minuscule amount? can you confirm the amount of dry yeast needed?

    Reply

  22. I made these today bit added spinach and green onions to the dough and rolled up crumbled feta cheese to match the instagram video. They were really amazing and I will definitely be making them again.

    As an aside, I forgot to brush the first three with butter and could not tell the difference probably because the richness and saltiness from the feta cheese masked the butter flavor. Next time I’ll skip the butter unless I just brush the outsides after baking.

    Reply

  23. Bravo Natacha.Even in Turkish blogs i did not see such a detailed information. I think It would be add the real name of this bagel ‘Açma” to differenciate from “Simit”another kind of bagel , these two are the stars of Turkish breakfast and street food accompanied a fine traditional glass of “çay”(tea,Turkish style brewed tea)

    Reply

  24. I am getting totally confused. if you use the sourdough starter, what are the changes in terms of quantities and instructions? would it be possible to have the same recipe with that?
    also, what could be used instead of eggs? my daughter is allergic to eggs and I don’t think in this recipe they are essential
    thanks so much in advance

    Reply

  25. Hi Natalya,

    I just came across your page and website. I am in love. I am so excited to try this recipe. I am complete beginner when it comes to baking. Can you please tell me how long I should knead by hand for the first time and how long for the second knead in a mixer and speed? I use same kitchen aid mixer as you. ❤️❤️

    Reply

  27. Absolutely delicious ! I enjoyed making them , such a lot of fun, all the more so because of your excellent written instructions. Thank you so much for sharing! Xx

    Reply

  29. Can I cold proof in the fridge for 12-24hrs before shaping? If so, do I use th same amount of yeast.
    Somebody pls answer 🙏🏾

    Reply

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