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 tender 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 rooster 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 outdoors!
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 totally different spin on it. Turkish gevrek, or simit, are twisted, whereas ours are spherical. Macedonians get pleasure from gevrek dipped in plain yogurt, whereas the Turks serve theirs with jam and tea. Any means you form or eat them, although, these are a deal with to make.
Why You’ll Love Macedonian Gevrek
- Gentle and chewy. Macedonian gevrek is softer and fewer dense than its Turkish cousin, with a chewiness just like tender pretzels and a form you may mistake for a bagel.
- Wealthy and flavorful. Gevrek has a candy, gentle taste that makes them the right gentle snack or a simple aspect at breakfast. They’re showered with sesame seeds for additional taste and texture.
- Straightforward. This recipe makes use of instantaneous dry yeast. This kind of yeast goes straight into the dough with out activating it beforehand. Tremendous helpful!
What You’ll Want
Gevrek makes use of what’s often known as lean dough, that means it’s much less fatty than the wealthy dough I take advantage of for fluffy, tender Macedonian dinner rolls. Much less fats = crustier, chewier dough. You want only a few easy substances to make these do-it-yourself bagels. Scroll right down to the recipe card for a printable listing with the complete 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. Test the dates in your yeast package deal to verify it’s not expired.
- Salt – I like to make use of sea salt or desk salt.
- Heat Water – Make certain it’s heated to about 112ºF. Water that’s too scorching will kill the yeast.
- Sesame Seeds – Plain white sesame seeds are finest. You don’t want to purchase toasted sesame seeds as they’ll toast on prime 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 an extended log. Form the log right into a circle and pinch the ends collectively, making a “bagel” form. Organize 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 Ideas
- Measure the flour accurately. An excessive amount of flour within the dough results in dense, robust bagels. Use the spoon and sweep methodology, and don’t scoop the flour straight 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 scorching, nonetheless, it might 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 possibly can knead by hand or use your mixer.
- Let the dough rise in a heat location. The dough must rise till it’s doubled in measurement. The dough rises sooner in a heat setting, so discover a great place within the kitchen away from drafts for finest outcomes.
Serving Strategies
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, then again, attain for a glass of kefir, or plain yogurt for dipping. I additionally love my sesame bagels dipped in Macedonian ajvar, our model of purple pepper relish, with a aspect of eggs or shakshuka at breakfast.
The best way to Retailer Leftovers
- At room temperature. Grevrek tastes one of the best when it’s freshly baked, however you possibly can nonetheless retailer them for later in a pinch. Hold them lined at room temperature and luxuriate in any leftover bagels inside a day or two.
- Freeze. You possibly can freeze these for later, and thaw frozen gevrek on the counter or heat them from frozen in a 350ºF oven. The feel received’t be fairly as recent, however they’ll nonetheless style good.
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Combine the dry substances. Mix the flour, sugar, yeast, and salt in a big bowl and whisk it collectively till utterly integrated.
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Add water. Regularly add within the water whereas mixing with a spatula; proceed to combine till every thing is effectively mixed.
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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.
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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 measurement.
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Preheat the oven. Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper, grease them calmly with cooking spray, and put aside.
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Form the dough. As soon as the dough is doubled, divide it into equal components. 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.
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Prime with sesame seeds. Place the sesame seeds on a plate or a wider bowl. Brush the tops of the bagels with water, then prime with the sesame seeds.
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Bake. Bake within the preheated oven for 15 to twenty minutes or till golden brown.
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Serve. Take away the sesame bagels from the oven and allow them to relaxation for a couple of minutes earlier than serving.
- Gevrek tastes finest 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 offered as courtesy. Values might differ in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
