Gevrek is Macedonia’s model of sesame bagels! They’re crisp and chewy, showered with sesame seeds, and golden-baked, with a texture like a comfortable pretzel. It’s completely irresistible.
I like sharing the Macedonian recipes I grew up consuming, from chewy gevrek dipped in yogurt at breakfast to grilled hen skewers and kebapi (kebabs) with taratur for dinner!
Let’s discuss gevrek. Gevrek (pronounced “gev-wreck”) are golden-baked Macedonian sesame bagels with a deliciously chewy texture. This recipe begins with a easy dough that I form into a hoop and sprinkle with sesame seeds earlier than baking. They arrive out so crisp and golden exterior!
I can’t declare that gevrek is solely Macedonian as a result of it’s not. Gevrek belongs to everybody within the Balkans, extra particularly the Turks. All of us have our completely different spin on it. Turkish gevrek, or simit, are twisted, whereas ours are spherical. Macedonians take pleasure in gevrek dipped in plain yogurt, whereas the Turks serve theirs with jam and tea. Any approach you form or eat them, although, these are a deal with to make.
Why You’ll Love Macedonian Gevrek
- Comfortable and chewy. Macedonian gevrek is softer and fewer dense than its Turkish cousin, with a chewiness much like comfortable pretzels and a form you may mistake for a bagel.
- Wealthy and flavorful. Gevrek has a candy, gentle taste that makes them the proper mild snack or a straightforward aspect at breakfast. They’re showered with sesame seeds for additional taste and texture.
- Simple. This recipe makes use of instantaneous dry yeast. This sort of yeast goes straight into the dough with out activating it beforehand. Tremendous helpful!
What You’ll Want
Gevrek makes use of what’s referred to as lean dough, which means it’s much less fatty than the wealthy dough I take advantage of for fluffy, comfortable Macedonian dinner rolls. Much less fats = crustier, chewier dough. You want just some easy components to make these home made bagels. Scroll all the way down to the recipe card for a printable checklist with the total quantities and particulars.
- Flour – I like to recommend all-purpose flour for essentially the most constant outcomes.
- Sugar – Granulated sugar or brown sugar.
- Yeast – You’ll want instantaneous dry yeast. Examine the dates in your yeast bundle to ensure it’s not expired.
- Salt – I like to make use of sea salt or desk salt.
- Heat Water – Be certain it’s heated to about 112ºF. Water that’s too sizzling will kill the yeast.
- Sesame Seeds – Plain white sesame seeds are greatest. You don’t want to purchase toasted sesame seeds as they’ll toast on high of the bagels whereas they bake.
Shaping the Bagels
As soon as the dough is risen, you’re able to punch it down and divide it to form your sesame bagels:
- Form the dough. Divide the dough evenly, rolling every portion into a protracted log. Form the log right into a circle and pinch the ends collectively, making a “bagel” form. Prepare the completed bagels on two greased and lined baking sheets.
- Add sesame seeds. Brush the highest of your gevrek with water, and provides them a beneficiant sprinkle with sesame seeds.
- Bake. These sesame bagels must bake for 15-20 minutes in a 400ºF oven. As soon as they’re golden brown, take them out and serve!
Recipe Suggestions
- Measure the flour accurately. An excessive amount of flour within the dough results in dense, powerful bagels. Use the spoon and sweep methodology, and don’t scoop the flour immediately from the bag to keep away from overmeasuring.
- Use heat water. The water used for the dough must be round 112ºF to activate the yeast. If it’s too sizzling, nevertheless, it will probably kill the yeast. Use a thermometer to make certain.
- When kneading, work the dough for quarter-hour or so, till it’s easy and not sticky. You may knead by hand or use your mixer.
- Let the dough rise in a heat location. The dough must rise till it’s doubled in dimension. The dough rises quicker in a heat atmosphere, so discover a great spot within the kitchen away from drafts for greatest outcomes.
Serving Solutions
If we had been in Istanbul, we’d be having fun with simit with a aspect of cheese, jam, and a cup of tea. Macedonians, however, attain for a glass of kefir, or plain yogurt for dipping. I additionally love my sesame bagels dipped in Macedonian ajvar, our model of pink pepper relish, with a aspect of eggs or shakshuka at breakfast.
Find out how to Retailer Leftovers
- At room temperature. Grevrek tastes one of the best when it’s freshly baked, however you’ll be able to nonetheless retailer them for later in a pinch. Maintain them lined at room temperature and luxuriate in any leftover bagels inside a day or two.
- Freeze. You may freeze these for later, and thaw frozen gevrek on the counter or heat them from frozen in a 350ºF oven. The feel gained’t be fairly as recent, however they’ll nonetheless style good.
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- Combine the dry components. Mix the flour, sugar, yeast, and salt in a big bowl and whisk it collectively till fully included.
- Add water. Step by step add within the water whereas mixing with a spatula; proceed to combine till every part is properly mixed.
- Knead the dough. Switch the dough to a floured work floor or countertop and knead it for quarter-hour, or till easy and not sticky.
- Rise. Place the dough in a big oiled bowl, cowl it with plastic wrap, and put aside in a heat spot for two hours, till the dough has risen and doubled in dimension.
- Preheat the oven. Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper, grease them frivolously with cooking spray, and put aside.
- Form the dough. As soon as the dough is doubled, divide it into equal elements. Roll each into an about 9-inch log, form it right into a circle, and seal the ends. Then switch the bagels to the baking sheets.
- High with sesame seeds. Place the sesame seeds on a plate or a wider bowl. Brush the tops of the bagels with water, then high with the sesame seeds.
- Bake. Bake within the preheated oven for 15 to twenty minutes or till golden brown.
- Serve. Take away the sesame bagels from the oven and allow them to relaxation for a couple of minutes earlier than serving.
- Gevrek tastes greatest recent out of the oven, however they’re nonetheless good a few days later. Retailer lined.
- We serve Gevrek with a glass of Kefir or simply plain yogurt in a bowl.
Energy: 120kcal | Carbohydrates: 25g | Protein: 3g | Fats: 0.3g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.04g | Sodium: 73mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg
Dietary information is an estimate and supplied as courtesy. Values could range in response to the components and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
