Thessaloniki Bagel
Experience the warmth of homemade Thessaloniki bagels, a Greek classic with a crispy sesame crust and delightful soft interior, perfect for breakfast or any occasion.
Servings 12 pieces
Calories 150kcal
Ingredients
Dough Ingredients
- 500 g Flour (All-Purpose) Use classic all-purpose flour for the best texture.
- 7 g Dry Yeast Instant or active dry yeast works; ensure it's fresh.
- 250 ml Water (Warm) Warm water, about 105°F/40°C.
- 1 tbsp Sugar White sugar is traditional; honey is a good alternative.
- 1 tsp Salt Essential for flavor.
Topping Ingredients
- 100 g Sesame Seeds Use fresh, untoasted seeds.
Instructions
Preparation
- In a large bowl, mix the dry yeast, sugar, and warm water. Let it sit for 10 minutes until the surface becomes bubbly.
- Add flour and salt. Mix with a wooden spoon, then knead by hand or use a stand mixer for about 10 minutes until a smooth, elastic dough forms.
- Cover the dough with a towel and let it rise in a warm spot for about 1 hour until it doubles in size.
Shaping and Baking
- Divide the dough into equal pieces and roll each piece into a rope, twisting the ends together to form rings.
- Dip each ring in water and roll generously in sesame seeds until fully coated.
- Place bagel rings on a parchment-lined tray and bake in a preheated oven at 200°C/390°F for 15-20 minutes until golden.
Serving
- Serve warm, with butter, jam, or sliced and stuffed with your favorite spreads.
Notes
Store in an airtight container for up to 3 days or freeze individually, reheating as needed. For a glossier finish, add a pan of water to the oven while baking.
