I’m obsessed with Turkish food—I must have some Turkish DNA. While I haven’t made it to Istanbul yet (hopefully soon, when circumstances allow), I’ve been devouring Musa Dağdeviren’s cookbook The Turkish Cookbook, where I found this recipe. I turned it gluten-free so I can enjoy it too. This month I’m taking a break from gluten.
Turkish sesame bagels, or simit in Turkish, are normally made with all-purpose flour and yogurt. But to make them gluten-free and vegan, I swapped both ingredients for gluten-free flours and vegan yogurt. It worked!
Now, let’s talk about psyllium husk (pronounced “sill-ee-um”)—the ingredient that makes this whole gluten-free magic possible. Don’t let the weird name scare you. The moment it hits water, it transforms into this gel-like wonder that gives our bagels the structure and chew that gluten usually provides. It’s basically nature’s answer to gluten-free baking struggles.
For the gluten-free flour blend, feel free to use whatever you have on hand—I went with a mix of brown rice, sorghum, and tapioca flours.
Instead of vegan yogurt, you can use homemade 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.
Now, let’s set expectations: these won’t have the dense chew of New York bagels, but they’re tender with a gorgeous crispy exterior, and they’re delicious. I recommend making a double batch and freezing them (slice them first for easy toasting).
Gluten-Free Turkish Sesame Bagels
Equipment
- 1 medium glass bowl
- 1 baking sheet
- baking paper
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 or poppy 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 connecting the ends.
- Preheat the oven to 400°F/200°C. Dip the bagels in the yogurt, then coat in sesame seeds and place on the lined baking tray. Bake for 40 minutes or until the bagels are golden brown.
Notes
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