These bagels are heaven (without exaggerating), if you´ve ever been to Turkey and had these bagels you know what I´m talking about! These bagels have a crispy crust, light, soft and fluffy inside and a bit chewy! The best is when they´re fresh out of the oven and still warm and you have a bite! They´re easy to make and totally worth it
Simit is usually eaten for breakfast with feta cheese, sliced up cucumber, tomatoes, olives etc. whatever you like! and a cup of tea of course. You can eat it though with soup, just the simple bagel as it is or with a dip.
It´s most common to dip the bagels in white sesame seeds but you can use black as well, or a mix. You can use sunflower seeds or whatever kind of seeds you like.
Table of Contents
THE MOST DELICIOUS TURKISH BAGELS SIMIT
- 1 full tablespoon dry yeast
- 1 tablespoon sugar
- about one teaspoon salt (optional amount)
- 3 tablespoon canola oil (to add while you´re making the dough)
- 2.95 cups of water
- about 2.05 lb flour (932 gram vetemjöl)
- About 3.38 cups of roasted sesame seeds (if you can´t find roasted you can just roast them yourself easily on a skillet) (8 dl)
- about 1.69 cups of water (to blend with the molasses)
- about 4 tablespoons of molasses (if you can´t find molasses you can just replace it with a mix of light syrup and date syrup)
- Measure up your flour and put a little extra in the bowl in case you might need more.
- Add the dry yeast, lukewarm water, sugar and salt in the dough mixer and put the speed on low just so that the yeast, sugar and salt dissolves in the water. Add the oil. If you don´t have a dough mixer you can just put it in a large bowl and use your hand but do the kneading properly so that the gluten activates and you get a nice, light and fluffy texture to your bread. Add the flour as the dough is kneading in the mixer, the speed should be on low/medium. The doug should be soft yet firm, and a bit shiny, not dry and covered in flour. Grease canola oil in a large bowl that the dough is going to ferment in. Cover the bowl with a cloth or plastic foil. The dough is ready when it doubles in size, about 30-40 minutes.
- If you don´t have roasted sesame seeds just put them on a skillet and stirr them until they´re light golden. the heat should be on low/medium.
- Blend the water, molasses (or syrup) together until it dissolves in the water and put it in a soup/deep plate. Place a small strainer with the same size over the plate to make it easier when you have to dip the bagels later.
- Place the dough on a counter and grease oil if needed to the counter, if you need to use flour try to use as little as possible you don´t want the bagels to be dry, you want the texture to be shiny and soft. Grease your hands with oil so the dough doesn´t stuck to your hands. To make medium sized simit bagels just cut the dough into 15 pieces and shape them into balls. Cover with a cloth and let the dough ferment again for about 10-15 minutes.
- Form a dough ball into a long rope by using your hands. Grab the rope in the middle and hold it in the air, grab one end with your hand and twirl it around the other end. Put the rope on the counter and twirl it against the counter to make it thinner. Join the two ends to form a circle, press the ends firmly to seal.
- Dip the bagel in the molasses water and let it be for a few seconds, bring it up with the strainer and put it on the plate with the sesame seeds. Cover the bagel properly on both sides with the sesame seeds. Place the bagel on a oven pan. Repeat the same procedure until finished. Cover the pans with a cloth. Let the bagels ferment for about 15-20 minutes. Preheat oven to 400°F.
- Don´t put more than 5 bagels in each oven pan because after they ferment you will open them up slightly to get a nicer shape. Put your hand in the middle of the bagel and stretch it out carefully to make a bigger whole in the middle. Bake the simit on the middle rack in the oven for about 15 minutes. When the surface is crispy and golden they´re done!
- Let them cool down for a few minutes before you enjoy them.