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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 minutes
Cook Time45 minutes
Total Time1 hour 55 minutes
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.