Ingredients for Acma Soft Turkish Bagels
- 1 teaspoon active dry yeast
- 1/4 cup (60 ml) warm milk
- 1/2 cup (120 ml) warm water
- 2 tablespoons sugar
- small amount olive oil (for oiling bowl)
- 2 1/2 - 3 cups (300-360 g) all-purpose flour
- 1 teaspoon salt
- 1 egg white, lightly beaten
- 1 tablespoon sesame seeds
- 2 tablespoons sunflower oil
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How to Make Acma Soft Turkish Bagels
- In a large bowl, combine 1 teaspoon of active dry yeast with 1/2 cup (120ml) of warm water.
- Stir until the yeast dissolves completely. Then add 2 tablespoons of granulated sugar, 1/4 cup (60ml) of warm milk, and 2 tablespoons of sunflower oil.
- Stir until the sugar dissolves completely.
- Gradually add 2 1/2 to 3 cups (300-360g) of all-purpose flour and 1 teaspoon of salt, kneading until a smooth and elastic dough forms. Add more flour as needed if the dough is too sticky.
- Place the dough in a lightly oiled large bowl, cover tightly with plastic wrap, and let it rise in a warm place for about 2 hours, or until doubled in size.
- Gently punch down the dough. Roll a small portion (about 1.5-2 ounces) into a long rope.
- Form the rope into a ring, pinching the ends together to seal.
- Brush the acma with 1 egg white, lightly beaten. Sprinkle generously with sesame seeds.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the acma on the prepared baking sheet.
- Bake for 10 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and bake for another 15 minutes, or until the tops are golden brown and the bagels are cooked through.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
32g
Fat
22g
Carbs
19g
