Turkish Bagel Recipe
Hello Dear Friends,
Today's recipe is the bagel with cheddar, which is often requested from me these days. I like the consistency and texture of this bagel too. homemade bagel I used the dough I prepared for it.
Since cheddar cheese is added to it, it becomes extra delicious and soft. It's legendary especially at breakfast :) The most important thing you need to pay attention to is fermentation. When your dough is fermented, it should double. If the house is a little cold, you should cover the dough with a cling film and leave it to ferment for at least 2 minutes in the oven you set to 40 degrees.
The size of a tea plate is sufficient for bagels. After you close it, you lengthen it by rolling it, and then they grow a little more when the tray is fermented. If you want, you can add a little mahlep to flavor it.
Video Description of the Recipe:
Love…
Ingredients for Cheese Bagel Recipe
- 1 glass of warm water
- 1 teaspoons of oil
- 1 tea glass of milk
- 1 fresh yeast
- 1 teaspoon of sugar
- 1 sweet spice salt
- 2 tablespoons of vinegar
- 4 glasses of flour + half a tea glass of flour
For inside:
- Cheddar cheese
For the toppings:
- 1 cup sesame
- Mixture of half a glass of molasses + half a glass of water
How to Make Cheddar Simit Recipe?
- Crush the fresh yeast in 1 glass of warm water and let it sit for 5 minutes.
- Take 3 cups of flour in a deep mixing bowl. Knead by adding yeast, milk and oil.
- Add salt, sugar, vinegar and 1 more glass of flour and continue kneading. (Add half a teaspoon of flour, if necessary)
- Gather the dough and cover it with a cloth. Let it rest for 30 minutes in a warm place (if the kitchen is cool, set the oven to 40 degrees and leave to ferment for 25 minutes.)
- Divide your fermented dough into tangerine-sized balls.
- Open the meringues slightly smaller than the tea plate on the lightly floured counter.
- Put two pieces of cheddar cheese in the middle and close it.
- Dip the bagel you prepared first in water with molasses and then sesame.
- Arrange them 3-4 cm apart on the paper-lined baking tray you prepared. Leave to ferment for another 15 minutes on the tray.
- With the help of a knife, make 1-2 scratches on the bagels that have finished fermenting in the tray.
- Bake in a preheated oven at 200 degrees until golden brown (approximately 15 minutes).
Hello,
When I looked at the recipes of the bagel with cheddar on other sites, I saw that there were also those who added eggs. I was very curious about whether the presence of eggs would change in such a recipe and how it would affect it. I would be happy if you could answer. Also, there is a confusion in the sentence in the 1st item of your recipe “… crush the fresh yeast and leave it for 5 minutes with.” I understand like crush here and wait with .. is there something missing there? Or is it just a typo? Thank you from now. I follow closely. Love…
Hello dear Nur, eggs are not used in any of the original bagel recipes. When the egg comes in, she shifts from bagel dough to pastry dough more.
There was a typo in the part with, I fixed it thanks to you :)
Yours ..
Can we also make this recipe with dry yeast, again as 10 gr?
Hello, 1 pack of fresh yeast 42 gr. If you are going to use instant yeast, 10 gr, that is, 1 package is enough. Yours sincerely
The recipe looks very good. Health to your hands. I have a few questions please, because I want to make the recipe.
How many grams is your packet yeast? It may not be the same in my country and in Turkey.
What vinegar is vinegar?
Molasses, what molasses? Grape, mulberry etc.?
What is a teaspoon equal to? Is it half a glass? (We don't have a cup of tea in Turkey either..)
Respects
Hello, package instant yeast 10 gr. I used grapes in vinegar and molasses. 1 teaspoon is half the size of a standard water glass. Love…