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How to make Cheddar Simit Recipe? There are also 6 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 50 min, homemade bagel, making bagel at home, bagel with cheese, bagel recipe with cheese, how to make bagel, recipe for bagel, tips for making bagels, Pastries

Turkish Bagel Recipe

Portion: 6 Serves Preparation: 30 min Cooking: 20 min
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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.

Tips for making simit

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.

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?

  1. Crush the fresh yeast in 1 glass of warm water and let it sit for 5 minutes.
  2. Take 3 cups of flour in a deep mixing bowl. Knead by adding yeast, milk and oil.
  3. Add salt, sugar, vinegar and 1 more glass of flour and continue kneading. (Add half a teaspoon of flour, if necessary)
  4. 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.)
  5. Divide your fermented dough into tangerine-sized balls.
  6. Open the meringues slightly smaller than the tea plate on the lightly floured counter.
  7. Put two pieces of cheddar cheese in the middle and close it.
  8. Dip the bagel you prepared first in water with molasses and then sesame.
  9. Arrange them 3-4 cm apart on the paper-lined baking tray you prepared. Leave to ferment for another 15 minutes on the tray.
  10. With the help of a knife, make 1-2 scratches on the bagels that have finished fermenting in the tray.
  11. Bake in a preheated oven at 200 degrees until golden brown (approximately 15 minutes). 
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"Homemade Bagels5 comments for ”

  • Oct. 25, 2016 at 08:06 PM
    Permalink

    Hello,
    We have a wheat intolerance, how about we try the recipe with corn or pure rye flour? In general, the consistency is not the same as with wheat flour, in pastries, with corn and rye flour. Yet how can we achieve relative softness?

    Answer
  • On November 10, 2015 at 14:24 PM
    Permalink

    Hi, can we use yogurt instead of milk?

    Answer
    • On November 10, 2015 at 15:38 PM
      Permalink

      It would be better to use yogurt. You may not be able to achieve the same flavor and consistency with milk. Yours sincerely

      Answer
  • On November 09, 2015 at 10:36 PM
    Permalink

    Thank you very much for this recipe. I've been abroad for years, I can't go to Turkey much. The things I miss the most are the bagels and the apricots we get from the patisserie. If you live in a small city in Europe, it is impossible to find the things you look for and miss in places where there are no Turkish markets. Thanks again.

    Answer
    • On November 11, 2015 at 17:48 PM
      Permalink

      I'm so glad it will help you :) I'll shoot a nice opening video as soon as possible. Yours sincerely

      Answer

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"Homemade Bagels5 comments for ”

  • Oct. 25, 2016 at 08:06 PM
    Permalink

    Hello,
    We have a wheat intolerance, how about we try the recipe with corn or pure rye flour? In general, the consistency is not the same as with wheat flour, in pastries, with corn and rye flour. Yet how can we achieve relative softness?

    Answer
  • On November 10, 2015 at 14:24 PM
    Permalink

    Hi, can we use yogurt instead of milk?

    Answer
    • On November 10, 2015 at 15:38 PM
      Permalink

      It would be better to use yogurt. You may not be able to achieve the same flavor and consistency with milk. Yours sincerely

      Answer
  • On November 09, 2015 at 10:36 PM
    Permalink

    Thank you very much for this recipe. I've been abroad for years, I can't go to Turkey much. The things I miss the most are the bagels and the apricots we get from the patisserie. If you live in a small city in Europe, it is impossible to find the things you look for and miss in places where there are no Turkish markets. Thanks again.

    Answer
    • On November 11, 2015 at 17:48 PM
      Permalink

      I'm so glad it will help you :) I'll shoot a nice opening video as soon as possible. Yours sincerely

      Answer

Write a reply

Your email address will not be published. Required fields * Required fields are marked with