These bread treats from my Turkish heritage are commonly eaten for breakfast. They are not boiled as regular bagels are but dipped in molasses and sesame seeds, which gives them a chewy texture similar to that of the bagels we know and love. —Trisha Kruse, Eagle, Idaho
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
3-3/4 to 4-1/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3/4 cup 2% milk
1/4 cup unsalted butter, cubed
1/4 cup olive oil
1 large egg, room temperature
3 tablespoons warm water (110° to 115°)
3 tablespoons molasses
1/2 cup sesame seeds, toasted
In a large bowl, mix 2 cups flour, yeast and salt. In a small saucepan, heat milk, butter and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Punch down dough. Divide and shape into 8 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 15 minutes.
In a shallow bowl, whisk warm water and molasses. Place sesame seeds in a separate shallow bowl. Dip bagels in molasses mixture, then roll in seeds to coat.
Place 2 in. apart on parchment-lined baking sheets. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.