Turkish bagels (Simity)

Category: Yeast bread
Kitchen: turkish
Turkish bagels (Simity)

Ingredients

Wheat flour of the highest grade 500 g
Fresh pressed yeast 20 g
Salt 1 tsp
Sugar 0.5 tbsp. l.
Margarine 100 g
Warm water, t = + 38 ° С 125 ml
Whole milk 125 ml
Egg in dough 1 PC.
Lubricating egg 1 PC.
Sesame seeds for sprinkling arbitrarily

Cooking method

  • Dissolve sugar in warm water, add yeast and a little flour from the total amount according to the recipe.
  • Stir vigorously for a while (until the lumps disappear) and leave alone for 10 - 15 minutes.
  • Add the foamed emulsion with activated yeast, milk, softened margarine, egg and salt to the bowl of the combine with sifted flour.
  • We knead the dough with a hook at an average speed for ten minutes. The dough should be elastic, but not tight - there will be difficulties with the formation of bundles.
  • Place the finished dough in a bowl greased with vegetable oil and let stand 40 minutes at room temperature, covering the bowl with a napkin.
  • Then we proceed to molding bagels - divide the dough into 20 equal parts by weight:
  • Turkish bagels (Simity)
  • We roll a flagellum from each ball:
  • Turkish bagels (Simity)
  • By placing a couple of flagella next to
  • Turkish bagels (Simity)
  • roll up the spiral with both hands, creating the opposite direction to the movement of the arms
  • Turkish bagels (Simity) Turkish bagels (Simity)
  • Place the formed bagel on a baking sheet covered with parchment (silicone or non-stick rug):
  • Turkish bagels (Simity)
  • Lubricate with a simita brush with egg yolk (you can add one teaspoon of turmeric diluted in half a glass of warm water or milk to the yolk) and generously sprinkle sesame seeds on both sides:
  • Turkish bagels (Simity)
  • We spread them on a baking sheet at a short distance from each other,
  • Turkish bagels (Simity)
  • let stand still 20-30 minutes, after which we send it to a preheated oven to a temperature 180 ° C
  • Bake 20-25 minutes until light golden brown.
  • Cool on a wire rack:
  • Turkish bagels (Simity)
  • Turks often jokingly say that this bagel should be similar in color to the Sultan's gold coin.
  • To me, it looks more like his headdress:
  • Turkish bagels (Simity)
  • Cut plus kink:
  • Turkish bagels (Simity)
  • How good they are with black coffee!
  • Turkish bagels (Simity)
  • Turkish bagels - simits with black sesame seeds:
  • Turkish bagels (Simity)
  • Not to be confused with sedona - nigella:
  • Turkish bagels (Simity)
  • Enjoy your meal!

The dish is designed for

10 bagels

Cooking program:

oven

Note

A source:

🔗

Similar recipes


Gaby
Axiom, how good your bagels are, just a sight for sore eyes. Every time I am amazed at your professionalism in baking, molding and serving in the photo. And I'm also surprised at the presence of some components, in this baking option, like black sesame.
Axioma
Quote: Gabi


Axiom, how good your bagels are, just a sight for sore eyes. Every time I am surprised at your professionalism in baking, molding and serving in the photo. And I am also surprised that you have any components, in this baking option, like black sesame.

Gaby, good evening! Thanks for the commendable response!
I am very glad that you appreciated my bagels!

At the beginning of the topic, I tried to strictly observe the traditions of Turkish cuisine - I showed sesame (sesame) sprinkles.
Yes, I have both sedona (nigella) and black Thai sesame.
When baked, it has a rich aroma reminiscent of toasted sunflower seeds - I may be wrong in comparison...
And sedona, in my opinion, has a pungent aroma and a pronounced bitterness in the aftertaste.

As an option, I will show bagels with poppy seeds - well, the Russian soul cannot be without poppy seeds! But these are not Turkish, but Russian simits.

Turkish bagels (Simity)

Maybe someone like the idea itself

Turkish bagels (Simity)

Cut + Kink:

Turkish bagels (Simity)
barbariscka
AXIOMA
Good evening!! Forgive me, but you're just a seducer ... Is it possible to put such delicious goodies at night looking ??? All bagel options are great ... and we can only believe that they are very, very good both with coffee and tea ... and by themselves.
Axioma
Quote: barbariscka

AXIOMA
Good evening!! Forgive me, but you're just a seducer ... Is it possible to put such delicious goodies at night looking ??? All bagel options are great ... and we can only believe that they are very, very good both with coffee and tea ... and by themselves.

barbariscka, good evening!

Let me put a photo of another sprinkling option, and you will consider it tomorrow morning before breakfast!

Turkish bagels (Simity)

And I'll continue the topic in the morning, okay?
Gypsy
Oh, beauty!
Medusa
Manifig!
But if we twist the dough harnesses in the opposite direction, then in the end we get ANTI-SECURITY?
Valkyr
AXIOMA ,
incomparable as always!

Simit (tour. simit, Aramaic: qeluro / qelora, koulouri (Greek κουλούρι), đevrek (Serbian ђevrek), gjevrek (Macedonian ѓevrek) or gevrek (Bulgarian gevrek)) - a round bagel with sesame seeds, common in Turkey, as well as in Greece, Serbia, Bulgaria and other parts The Balkans and the Middle East, for example in Lebanon. Simit characteristics (size, crispness, etc.) vary from region to region. In the city of Izmir, simit is known as “gevrek” (Turkish crunchy), although it is very similar to the Istanbul variety.

Simit is usually served separately, or with jelly, jam or cheese for breakfast for tea.

Simit and is often sold by street vendors who either carry it on a cart or carry it in a tray on their head.

Simit is also known as Turkish bagel in the United States.
even if you twist the dough harnesses in the opposite direction, they will still SIMITS.
barbariscka
Quote: AXIOMA


Let me put a photo of another sprinkling option, and you will consider it tomorrow morning before breakfast!

Turkish bagels (Simity)

And I'll continue the topic in the morning, okay?

You tempter, tempter ... We are waiting for the continuation, although I do not know what else we can think of ... Perhaps you can make the last option from c. in torment ... so my conscience will be calm.
Twist
AXIOMA, I never cease to admire your baked goods, this perfection of form and content!
Axioma
Valkyr, I will share my knowledge about bagels.

FROMANDmit is a Turkish bagel known since Ottoman times.

For the first time in Turkey, the simit was brought 400 years ago by Scottish navigator Scott Smith in the form of a cork tree lifebuoy that helped the sailor get ashore. Scott Smith decided to permanently settle in Istanbul, converted to Islam and got himself two wives. In honor of such a heroic, for those timesThe Turks baked a round bagel and named it "smith", which eventually transformed into "simit" and has since been named after.

In 2010, sultan simit was recognized as the most popular national dish in the country.
The popularity of baked goods with a hole is huge - it is also called Gevrek - came out on top, ahead of such vital foodstuffs of the Turks as lamb and beef.
In Istanbul alone, about a million bagels are eaten every day. Ten percent is in the chain of specialized eateries, the rest goes from the carts of street vendors - Simitch.
One of these Semitchi (a noisy street vendor sultan - simits with a tray on his head), at one time, was Recep Erdogan, the current Prime Minister of Turkey.
Such bagels are common not only in Turkey, they are found in Serbia and Macedonia, Greece and Bulgaria (gevrek, plural - gevretsi). Do not forget that there are a lot of ethnic Turks in Bulgaria, but their Gevretsi are not as tasty as in Turkey - they are softer and more plump in appearance.

You should try to bake them too!
Advice: do not feel sorry for sesame, it is very healthy - it contains a lot of calcium!
Arka
How good your twisted bagels are, Axiom!
serebro
AXIOMAI absolutely love all of your bun recipes! You've already got your hands on them.
Everyone is so neat, beautiful. It's expensive to see.
Thank you.
MariV
In silent admiration!
Axioma
Dear,
Arka,
serebro,
MariV!

THANKS for your flattering review to me! I'm flattered!

Imagine how these simits smell on the morning streets !!! They have different shapes in different cities.
I will try to show with a photo how I tried to shape them before baking.

Turkish bagels (Simity) Turkish bagels (Simity) Turkish bagels (Simity) Turkish bagels (Simity) Turkish bagels (Simity)

Not verbose, but clear!
MariV
Oh, tempter!
Axioma
Quote: MariV

Oh, tempter!

MariV! Help yourself - they're still warm!

Turkish bagels (Simity)
MariV
Yeah ... and so today in the bath they said that I was ... kind of slightly ... in breadth ...
This is the beginning of bread again, only rye!, Mind you, bake and eat hot! Yes, and salted bacon .... Oh, harmful site!
Axioma
I did not like this method of twisting the bundles, despite the fact that I increased the weight of the TK: it is not very convenient to roll it up - there is not enough space for the length.

Turkish bagels (Simity) Turkish bagels (Simity) Turkish bagels (Simity)

This is how a similar blank with sesame seeds looks like before baking:

Turkish bagels (Simity)

After baking:
Turkish bagels (Simity)
Axioma
Quote: MariV

Yeah ... and so today in the bath they said that I was ... kind of slightly ... in breadth ...
This is the beginning of bread again, only rye!, Mind you, bake and eat hot! Yes, and salted bacon .... Oh, harmful site!

MariV! It is not the site or the bread that is to blame,
AND HIS QUANTITY!
Especially after plum or another liqueur ...
Inevitably, you will go to the bathhouse - sauna.
Vitalinka
Axioma, I sit admiring your bagels. Well, very beautiful! I'm sure they are very tasty. All your pastries are wonderful. But you really want the bagels and you laid out the recipe so well, maybe tomorrow I will risk trying to wind it up. Thank you for sharing your skill with us!
Axioma
Quote: Vitalinka

Axioma, I sit admiring your bagels. Well, very beautiful! I'm sure they are very tasty. All your pastries are wonderful. But you really want the bagels and you laid out the recipe so well, maybe tomorrow I will risk trying to wind it up. Thank you for sharing your skill with us!

Vitalinka!
I assure you, there are absolutely no difficulties here!
Interesting information only for you.
Want to bake BEAUTIFUL with sesame seeds chocolate colors of the sultan - simita?
Then follow my advice.
It will be nice sesame seeds beforehand wet in such solutionBy ditching the traditional yolk lubricant:

Mix warm water, turmeric and molasses (Turks use pecmez - grape molasses, but where can you get it from us?)
They, Turks, have a 1: 1 ratio of water to molasses, but who knows what the viscosity of grape molasses is.
I watched video clips on You Tube on this topic, then I noticed that the consistency of the lubricant solution is close to sunflower oil.
Decide for yourself how much molasses (honey) you need.
garifimovna
How beautiful they are, I think they will be delicious. One of these days I will conduct tests. Thanks for the recipe!
Vitalinka
AXIOMA, thank you for the recipe! They are really easy and quick to do. Unfortunately, I turned out to be not as beautiful as yours, but this did not affect the taste. Maybe I should have let the dough come up a little more and probably the flagella should be rolled thicker, next time I'll try.

Turkish bagels (Simity)
Teen_tinka
Oh, and these SIMITS are delicious !!!!! I was really too lazy and did everything in hp ... (kneading, proofing). But for dinner, such delicious things came out !!!! I baked for a little longer than 40 minutes .. my convection probably tried something ...
Axioma
Quote: Vitalinka

AXIOMA, thank you for the recipe! They are really easy and quick to do. Unfortunately, I turned out to be not as beautiful as yours, but this did not affect the taste. Maybe I should have let the dough come up more and probably the flagella need to be rolled thicker, next time I'll try.

Dear Vitalinka! You should not be complex about the form - they are just closer in form to the Turkish sultan - simits than those that I showed in this thread !!!
Commendable! Bagels are SUPER!
There is no limit to my delight!

Quote: Tinka_tinka

Oh, and these SIMITS are delicious !!!!! I really I was too lazy and did everything in HP... (kneading, proofing). But for dinner, such delicious things came out !!!! I baked for a little longer than 40 minutes .. my convection probably tried something ...

Teen_tinka!

Laziness is the engine of Progress!

Teen_tinka
Laziness or not, but the bagels are amazingly delicious this morning! While waiting for the result of the deeds last night, I did not think that they would like it so much. Many thanks again !!!!
Axioma
Teen_tinka , and I really like these bagels! It is pleasant to cook and they are extremely aromatic and unique in taste!

Turkish bagels (Simity)

I put the bagel TK in a molasses solution (1: 1), and then applied sesame seeds on top, saved - the white sesame was running out:

Turkish bagels (Simity)

I wanted to illustrate what a Turkish Gevrek looks like with white sesame seeds soaked in water.
The process of swelling of seeds in the ratio of boiling water and sesame seeds 1: 1 lasted more than two hours.

IMPORTANT!
If earlier the seeds were sprinkled from the surface of the bagels (they say that this is its charm!), Then in this case they cannot be torn off !!!
Arka
Quote: AXIOMA

and then put sesame seeds on top, saved
and why the savings are not visible ?! everything is in sesame, no bagel is visible
izumka
Quote: AXIOMA


The process of swelling of seeds in the ratio of boiling water and sesame seeds 1: 1 lasted more than two hours

AXIOMA, please specify, should the water be boiling only at the beginning, or should it boil for 2 hours?
Axioma
Quote: Arka

and why the savings are not visible ?! everything is in sesame, no bagel is visible

Arka, well, don't tell me! This time I did not dip TK into a plate with sesame seeds, but applied sesame seeds with a wet brush on the surface of the donut - it just so happened.

Quote: izumka

AXIOMA, please specify, should the water be boiling only at the beginning, or should it boil for 2 hours?

izumka, I specify. In fact, you need to boil the water and pour over the sesame, cover and wait 2 hours until the seeds have absorbed all the water.
It was my stylistic mistake - I admit!
izumkaYou are just a wonderful person! You notice everything.
izumka
Svetla
The bread is good and very good. Like People ... There is no other!
But Turkish bagels do not fit into any of these categories.
Turkish simits are unrivaled bread products!
Dizzying aroma, unique taste and, what is great, they do not stale for a LONG time !!!

Turkish bagels (Simity)
Prepare very easily

Turkish bagels (Simity)
Turkish bagels (Simity)

I added 50 g of rye flour to the dough - the result exceeded all expectations!

Turkish bagels (Simity)
Turkish bagels (Simity)

laxy
everything is so beautiful and deliciously described. Resolved - I will bake
serebro
And how delicious these Turkish bagels with Russian condensed milk are !!!!

Turkish bagels (Simity)

Turkish bagels (Simity)

Thank you!
Admin


Bake for health, it's delicious!
tatn-m
They look very appetizing. I wonder how it will turn out in hb dough?
serebro
I made the dough in a bread maker, added one tablespoon of flour, mixed great, rose also.
So feel free to try.
laxy
I did simmits too. True, the yeast probably shook - the dough did not rise well, this was reflected in the bagels.
The truth is, all the same, they killed everyone. Only my relatives were still sprinkled with icing sugar, they were not sweet

Here they are mine
Turkish bagels (Simity)
Axioma
Quote: SVETLA

The bread is good and very good. Like People ... There is no other!
But Turkish bagels do not fit into any of these categories.
Turkish simits are unsurpassed bread products!
Dizzying aroma, unique taste and, what is wonderful, they do not stale for a LONG time !!!

SVETLA, good health and spring mood to you!
You cannot read your post indifferently! Proto NOT!
About staleness.
Turks don't eat their simits even the next day! Throw it out! Although I didn't see it ...
It is considered harmful to use yesterday's bread.
For me, these breads - bakery products are now my favorite, favorites, if I may say so.
They do not even have time to cool down properly, let alone become stale.

Life is good when you eat slowly !!!
Axioma
Quote: serebro


And how delicious these Turkish bagels with Russian condensed milk are !!!! ...
Thank you!

serebro! Great idea!
I can imagine how delicious it is !!!

Quote: laxy

I did simmits too. True, the yeast probably pumped up - the dough did not rise very well, this was reflected in the bagels.
True, all the same, everyone was cured. Only my relatives were still sprinkled with icing sugar, they were not sweet ...

laxy! Pay attention next time your yeast ("Answer #14 11 March 2012, 09:07 ") and the bagels will undoubtedly please you and your relatives much more!
And give your relatives advice immediately after baking to try simits with Ukrainian condensed milk! It will not be worse!

Svetla
AXIOMAThank you for your wishes and kind words.
Turks don't eat their simits even the next day! Throw it out! Although I didn't see it ...
It is considered harmful to use yesterday's bread.
Such delicious bagels .... Turks behave unreasonably.
AXIOMA ! Thank you for your Creativity !!!
laxy
Quote: AXIOMA

[laxy! Pay attention next time your yeast ("Answer #14 11 March 2012, 09:07 ") and the bagels will undoubtedly please you and your relatives much more!
And give your relatives advice immediately after baking to try simits with Ukrainian condensed milk! It will not be worse!


certainly. I already got good yeast. I will try with condensed milk
BlackHairedGirl
Oh, how cute these simits are !!! What a pity that they are not lean. I'll try after Lent ... I took it to my bookmarks!
salanna
Quote: SVETLA

Such delicious bagels .... Turks behave unreasonably.
In Turkey, there is simply a CULT of fresh bread, and they never buy it in reserve. Bread is baked in bakeries 3-4 times a day, and it is always on sale fresh and crispy. They can even run around with every meal in the store. And if there are surpluses left, they never thrown into the trash - in this strictly the remnants of bread, even in large cities, are left next to the garbage cans (handed over to the garbage man) separately and they are sent to feed the nearest cattle
Well this is so - a cultural digression
Quote: AXIOMA

Turks use pecmez - grape molasses, but where can you get it from us?
They, Turks, have a 1: 1 ratio of water to molasses, but who knows what the viscosity of grape molasses is.
I watched video clips on You Tube on this topic, then I noticed that the consistency of the lubricant solution is close to sunflower oil.
well, yes, something like this, the pecmez itself is like very liquid honey
by the way, this is a thought - I will try to replace it with honey, but of course, there will be no necessary smell and taste
fronya40
mmmmmmmmmmm. what is it being done, some masterpieces !!! take in urgent cases !!!!
Axioma
salanna! Indisputable facts ...
Resolved! In the summer I go to rest in Turkey. Early in the morning - to a rendezvous with a scavenger, with a camera under his arm. 🔗

I will bring the confirmation in the photo report!
salanna
Of course, you can be mocking But my husband is from there and I lived there for a while in Ankara You can delete my message as a flood
Axioma
salanna!
All of you right I also say wholly I support you!
The last post I wrote without any irony! 🔗

I suggest we return to Turkish simits again.

Let's remember how people were hired in the old days?
They set the table and saw who ate how much.
If he eats a lot, then a good worker. 🔗

If this test were conducted exclusively on simits, there would be many funny mistakes.
I myself can eat half of my baked goods in one go. 🔗
Simits are just fabulously delicious, well very tasty.
Or am I just a good worker? Or is there some degree of error ...
I will never throw away my simits.

salanna
Quote: AXIOMA

salanna!
All of you right I also say wholly I support you!
The last post I wrote without any irony! 🔗
World - Friendship-Chewing gum
Yeah, simits are EVERYTHING

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