Thessaloniki Bagel
A simple homemade recipe to create the iconic Thessaloniki bagel, or 'koulouri', filled with Mediterranean warmth and flavor.
Servings 8 servings
Calories 200kcal
Ingredients
Dough Ingredients
- 4 cups all-purpose flour (You can use half whole wheat for extra fiber.)
- 2 1/4 teaspoons dry yeast (Instant or active; ensure it's not expired.)
- 1 teaspoon sugar (To help the yeast activate.)
- 1 1/2 cups lukewarm water (Warm bath temperature for the yeast.)
- 1 teaspoon salt (Essential for flavor.)
Topping Ingredients
- Sesame seeds generous amount (Try toasting them for extra depth.)
- 1/2 cup water For dipping.
- 1 tablespoon honey (Maple syrup can be used for vegan option.)
Instructions
Preparation
- Bloom the yeast by dissolving it with sugar in lukewarm water. Let it sit for about 10 minutes until foamy.
- Mix the dough by adding in the flour and salt, then knead by hand or with a mixer until you form a smooth dough, around 8-10 minutes.
- Cover the dough with a towel and let it rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and divide it into 8 even balls. Shape each into a rope and join the ends to create a ring.
- Prepare the honey-water dip by stirring 1/2 cup water with 1 tablespoon honey. Dip each bagel in the mixture and then roll in sesame seeds to coat.
- Place the coated bagels on a baking sheet and let them rest for 15 minutes.
- Preheat the oven to 200°C (400°F) and bake the bagels for 20-22 minutes until golden brown.
Notes
For best results, proof the yeast separately and ensure moist dough for softer bagels. Customize with whole wheat flour or add toppings like poppy seeds for variation.
