I asked Kobi (that’s what I call it), the AI, to write a blog post about these Turkish bagels, and this is what it came up with: These gluten-free Turkish sesame bagels, also known as simit, are a delicious and satisfying treat. Simit is a popular circular bread in Turkey that is typically made with wheat flour and topped with sesame seeds. It is often eaten as a snack or as part of a meal. These Turkish sesame bagels are sure to become a new favorite
Not bad but too rigid.
To make these gluten-free I used a combination of brown rice, sorghum, and tapioca flours and coated them in vegan yogurt and sesame and poppy seeds. They have a slight resemblance to New-York-style bagels although they aren’t as chewy.
Gluten-Free Turkish Sesame Bagels (Simit)
Enjoy these bagels as a snack or as part of a meal, just like the traditional simit bread of Turkey.
Servings: 4 bagels
Equipment
- 1 medium glass bowl
- 1 baking sheet
- baking papper
Ingredients
- ¾ cup fine brown rice flour
- ¾ cup sorghum flour
- ¾ cup tapioca flour
- 1 teaspoon active dry yeast
- 1 ½ teaspoons psyllium husk
- ½ teaspoon salt
- 1 cup filtered water
- ½ cup vegan yogurt* - or quick cashew cream
- ¼ cup sesame seeds
Instructions
- In a medium bowl, whisk together the dry ingredients. Gradually add the water while stirring with a wooden spoon. Knead the dough for 1 minute in the bowl. If the dough is too sticky, add a little bit of rice flour. If it’s too dry, add 1-2 tablespoons of water. Shape the dough into a ball and put it back into the bowl. Cover with a damp, clean kitchen towel and place in a warm spot.
- Let the dough rise for about 60 minutes.
- Line a baking tray with parchment paper. Put the proofed dough on a clean counter. Divide it into 8 equal-ish pieces. Roll each piece into a 7-inch snake. Twist two snakes together and form a ring by sticking the ends.
- Preheat the oven to 400°F/200°C. Dip the bagels in the yogurt then coat in sesame or poppy seeds and put on the lined baking tray. Bake for 40 minutes or until the bagels are golden brown.
Notes
To make cashew cream: soak ½ cup raw cashews in boiled water for 20 minutes or overnight. Drain them and put in a blender. Add ½ cup filtered water, 2 tablespoons lemon juice (optional) and a good pinch of salt. Blend until smooth.
