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 gentle 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 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 totally 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 gentle pretzels and a form you would possibly mistake for a bagel.
- Wealthy and flavorful. Gevrek has a candy, delicate taste that makes them the proper gentle snack or a straightforward facet at breakfast. They’re showered with sesame seeds for further taste and texture.
- Straightforward. This recipe makes use of on the spot dry yeast. One of these yeast goes straight into the dough with out activating it beforehand. Tremendous useful!
What You’ll Want
Gevrek makes use of what’s generally known as lean dough, which means it’s much less fatty than the wealthy dough I take advantage of for fluffy, gentle Macedonian dinner rolls. Much less fats = crustier, chewier dough. You want just some easy substances to make these selfmade bagels. Scroll all the way down to the recipe card for a printable record with the total quantities and particulars.
- Flour – I like to recommend all-purpose flour for probably the most constant outcomes.
- Sugar – Granulated sugar or brown sugar.
- Yeast – You’ll want on the spot dry yeast. Verify the dates in your yeast bundle 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 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 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, powerful bagels. Use the spoon and sweep technique, 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 sizzling, nevertheless, it might kill the yeast. Use a thermometer to make sure.
- When kneading, work the dough for a great quarter-hour or so, till it’s clean 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 measurement. The dough rises sooner in a heat atmosphere, so discover a great place within the kitchen away from drafts for greatest outcomes.
Serving Strategies
If we had been in Istanbul, we’d be having fun with simit with a facet 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 facet of eggs or shakshuka at breakfast.
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. Preserve 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 substances. Mix the flour, sugar, yeast, and salt in a big bowl and whisk it collectively till fully included.
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Add water. Step by step add within the water whereas mixing with a spatula; proceed to combine till every thing is nicely 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 clean 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 elements. Roll every one 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 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 data is an estimate and offered as courtesy. Values could range in keeping with the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
