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.
- 100g water
- 100g milk
- 50g sugar
- 9g fresh yeast or 3g dry instant yeast
- 40g oil
- 350g bread flour
- 7g salt
- 6tsp soft butter
- 1 egg yolk
- 2 tbs milk
- 2 tbs sesame seeds
- 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.
Based on 31 Review(s)
53 thoughts on “Turkish Bagels”
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
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
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.
Starter = fresh yeast.
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.
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
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
Will this work with non-dairy milk?
Yes, absolutely 👍🏼
Thank you so much for the info, these look so good!
Thank you, Barbara ❤️
Excuse me, I meant to say fresh yeast isn’t, it is crumbly, not liquid!
What temperature should the oven be ??? I’m a beginner in this.
Scroll down, towards the end of the recipe it says to preheat the oven to 375°.
Is the instructions exactly the same when using sourdough starter?
The fermentation of the dough will take longer. 4-5 hours before shaping. And then 1-2 hours after shaping
Natalya, Why don’t you dip these into molasses before you coat them with the sea sesame seeds like are are traditionally made?
Usually you have to dip simit in molasses mixture. But these are a different kind of bagels, called acma.
OK now it makes sense.
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?
Dough should be very soft to touch.
The original recipe was required even more oil. I cut it in half.
Natalya, does it matter what kind of oil? EVOO, Grapeseed, Canola? Thx
No, not at all 😉
So, if one chooses to use ripe starter ( 70 g. ). Should one subtract 35g of water and 35g. of flour from the recipe ?
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.
No, it won’t be necessary.
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.
Thank you, Barbara ❤️
When you add the oil is the dough
Supposed to be very oily?
Yes, but after couple minutes of kneading, it should make the dough very soft, not greasy at all.
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?
Let the dough rise about 40-50% then fridge.
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?
My dough was very oily after adding it. Did I use too much? My scale said 40g so that’s what I used
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.
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. (:
What a great idea. I have to play with different fillings. Thank you.
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?
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 😘😘
Thank you 🙏
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!
Thank you for sharing 🙏
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
It’s you have to be able to form a ball with it.
How long will they stay fresh?
You can keep them in airtight bag in the fridge for 7 or more days and toast them up.
These were great! Followed the recipe exactly and they came out perfect! Will definitely make again!
Thank you 🙏
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
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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?