Simple, Gluten-free Turkish-Style Sesame Bagels

I asked the AI to write a blog post for me and this is what it wrote: These gluten-free Turkish sesame bagels, also known as simit, are a delicious and satisfying treat. Made with a combination of brown rice, sorghum, and tapioca flours, these bagels are free of gluten but still have a satisfying texture and flavor. Coated in yogurt and sesame seeds, these bagels are then baked until the sesame seeds are golden and crispy.

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 and is similar to the New-York-style bagel, but isn’t chewy. These gluten-free Turkish sesame bagels are sure to become a new favorite!

Not bad, right? Honestly, when I google a recipe and find a recipe with 218 five stars reviews, I click on it and jump straight to the recipe. I don’t bother to read the post unless it’s a blogger that I love. Feel free to do the same here. I won’t take it personally.

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.
Prep Time10 mins
Cook Time45 mins
Total Time1 hr 55 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Healthy, Plant-based
Diet: Gluten Free
Keyword: Bread
Servings: 4 bagels
Author: Shelly

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. 

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