These bread treats from my Turkish heritage are commonly eaten for breakfast. They are not boiled as regular bagels are but dipped in molasses and sesame seeds, which gives them a chewy texture similar to that of the bagels we know and love. —Trisha Kruse, Eagle, Idaho
Ingredients
- 3-3/4 to 4-1/4 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 3/4 cup 2% milk
- 1/4 cup unsalted butter, cubed
- 1/4 cup olive oil
- 1 large egg, room temperature
- 3 tablespoons warm water (110° to 115°)
- 3 tablespoons molasses
- 1/2 cup sesame seeds, toasted
Directions
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1In a large bowl, mix 2 cups flour, yeast and salt. In a small saucepan, heat milk, butter and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough.
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2Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3Preheat oven to 350°. Punch down dough. Divide and shape into 8 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 15 minutes.
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4In a shallow bowl, whisk warm water and molasses. Place sesame seeds in a separate shallow bowl. Dip dough rings in molasses mixture, then roll in seeds to coat.
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5Place 2 in. apart on parchment-lined baking sheets. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
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