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Black Sesame Covered Chewy Turmeric Bagels

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Hey, guys!

Guess what, it’s the first time we’re making bread together. A shocker!! Ok, we’ve made some flatbread, but not bread like this.

Bread making is definitely one of my biggest cooking/baking passion. Digging in the dough and getting your hands all sticky and messy is the best part of making bread at home. And if you think it’s hard, it’s actually not. Sometimes it requires a little time, but it’s mostly just waiting and admiring your beautiful work. How’s that for a change of perspective.

If you’re kneading the dough by hand it’s also a great exercise. Win-win 😀

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

I’ve just recently discovered the art of cooking the bread before it goes to the oven and that’s so lame, right? How could I be ignorant for so long! Cooking the dough before putting it in the oven makes for a nicely browned crust and a chewy middle. Like all bread, I like bagels best when they’re hot. I was always told that eating warm bread would hurt my stomach, but I’ve been doing that for all my life and my stomach is just fine. For now 😀 What can I do, it simply tastes better and its so soft. Who’s with me?

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The awesomest chewy turmeric bagels

Okay, enough of my babbling…

We’re making bagels today. Not the typical New York style bagels, but similar – chewy turmeric bagels with some amazing black sesame seeds on top. I’ve added a bunch of turmeric in the dough, which gives it such a beautiful vivid golden color and a nice aroma along with a hint of bitterness. And the black sesame is just awesome. It has a stronger taste than the lightly colored sesame and it contains a whole bunch of necessary minerals.

I was eager to try it for a while, but it’s not that easy get in Slovenia. And if you do get it it’s very expensive. Finnaly I got my hand on a big bag of it and tried it in this recipe. A-M-A-Z-I-N-G! Besides the obvious, that they look great, they are now even tastier and healthier 🙂

One thing that makes bagels different from normal bread is that we’re using less yeast, which gives it some extra flavor and dense texure inside. We don’t want the bagels to be bready, but rather chewy and moist. Cooking them in water infused with baking soda will make the crust seal and prevent it from rising more in the oven, which will also help create the dense middle and will give the crust a nice darker color. Actually in this case, because we’ve added turmeric to the dough it will become sort of orange or red in some places, so don’t get scared, nothing’s wrong 😛 It’s just more fun!

I like to serve bagels with cream cheese or some creamy beet dip with smoked salmon and some leafy greens like spinach or arugula.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Yum, yum…let’s go bake!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

BLACK SESAME COVERED CHEWY TURMERIC BAGELS

Course Appetizer, Breakfast, Side Dish
Keyword bagels, bread
Total Time 4 hours
Servings 14 bagels

Ingredients

CHEWY TURMERIC BAGELS

  • 6 cups all-purpose flour (900g)
  • 1 TBSP active dry yeast
  • 2 1/2 cups lukewarm water
  • 1 TBSP turmeric
  • 1 TBSP salt

COOKING

  • 1/2 TBSP baking soda per 2 litres of water

TOPPINGS

  • black sesame seeds
  • cornmeal Optional. I like to use it, because it prevents the dough to stick on the paper and it gives the bagel a nice crunch

Instructions

  1. In a bowl of your stand mixer combine 3 cups of flour, all the water and yeast using a whisk. Cover with a cloth and let rise for 30 minutes.
  2. After 30 minutes you will see bubbles on the surface of the dough mixture. Add the remaining flour, turmeric and salt and using a kneading attachment start kneading the dough. Knead for about 10 minutes, then cover the dough with plastic foil and leave to rise in a warm place for about 1 hour and 30 minutes or until it has doubled in size.
  3. Punch the dough and give it a couple of kneads. Divide the dough into 90-110 g chunks. Flatten each piece with hands fold in the sides and roll so you get a cylinder (like a spring roll). Using the palms of your hands roll out the cylinder to about 20 cm long, then overlap one end over the other, pinch hard and use your palm to roll these two ends together.
  4. Let rise covered with a cloth for an hour.
  5. Bring water with baking soda to a boil in a wide skillet. Let it gently simmer while you cook the bagels 60-90 seconds each side. Drain and dip one side of the bagel while still a little wet in black sesame seeds and the other in cornmeal.
  6. Place on a tray lined with baking paper and bake for 20-25 minutes at 220°C until you get a nice golden and red color.

Notes

NOTES
Don’t overcrowd the bagels in water, because they will rise a bit and they may change the shape if they touch other bagels.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich. Click to find the whole recipe or pin and save for later!

Kiwi Yogurt with Mini Simit Grissini

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

It’s official, you guys!

My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.

Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.

What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them. 

They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!

So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.

Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!

The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀

Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.

KIWI YOGURT WITH MINI SIMIT GRISSINI

Course Appetizer, Breakfast, Snack
Keyword grissini, kiwi, simit, yogurt cake
Prep Time 30 minutes
Cook Time 12 minutes
Resting time 1 hour
Total Time 1 hour 42 minutes
Servings 4

Ingredients

MINI SIMIT GRISSINI

  • 1 cup all-purpose flour (130 g)
  • 1 tsp dry active yeast
  • 1/3 cup warm water
  • 2 TBSP olive oil
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground carraway seeds
  • 1/2 tsp salt
  • 1 egg + 1 TBSP water for eggwash
  • sesame for sprinkling

KIWI YOGURT

  • 8 small or 6 big kiwis
  • 3 cups Greek style yogurt
  • 4 TBSP honey

Instructions

Mini Simit Grissini:

  1. Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.

  2. Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
  3. Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
  4. Preheat the oven to 200°C.
  5. After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn’t open while baking.
  6. In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
  7. Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
  8. Place on a wire rack to cool.

Kiwi Yogurt

  1. Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.

  2. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
  3. Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
  4. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.

[yumprint-recipe id=’57’]

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!

Creamy Beet Dip with Herbed Buckwheat Flatbread

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there’s a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Happy 1st December 😀

You guys, I made the best beet dip in the world! A bold statement, I know…

It’s a dip we’ve been making for a while now. The idea was actually my husband’s. He ate a beet and corn spread in a sandwich once, so we thought to make our own version. Yes, there’s corn 🙂 and honey. Ok, you’re thinking it’s sweet, but no… It’s spicy, savory and of course sweet as well.

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

I’m like obsessed with beetroot lately. How can I not be, because I have like tons of it. My grandpa grows it every year, but can’t really eat all of it, so we get the rest.

Not complaining!

I’ve been using it in soooo many ways, some recipes are about to come. Can’t wait to share them with you 🙂

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

We all know it’s nice to have something awesome to dip into a creamy dip like this, so I made some herbed flatbreads, but since I LOVE buckwheat, I made them with buckwheat flour mixed with all-purpose flour.

It’s actually an awesome recipe for summer too, when there are many many fresh herbs in the garden. Now, we only have rosemary, oregano and thyme, but basil would also be nice. You can pick whatever you like or have at hand. I love recipes like these!

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Let’s just dip into it!


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

CREAMY BEET DIP WITH HERBED BUCKWHEAT FLATBREAD

Course Appetizer, Breakfast
Keyword dip, flatbread, yeasted bread
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3

Ingredients

CREAMY BEET DIP

  • 150 g cooked beets cut into chunks
  • 115 g cooked corn or tinned corn
  • 1/4 cup mayonnaise
  • 1 tsp honey
  • black pepper
  • cayenne pepper
  • salt

HERBED BUCKWHEAT FLATBREAD

  • 1 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 cup natural yoghurt
  • 1 tsp baking powder
  • 1/4 cup chopped herbes rosemary, oregano, thyme, basil or any other
  • 3 cloves garlic
  • 3/4 tsp salt
  • pinch of pepper

Instructions

Creamy Beet Dip

  1. Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary.

Herbed Buckwheat Flatbread

  1. Mix all ingredients by hand or in a food processor until it comes together. The dough should be soft, but not sticky. Add more flour if necessary.

  2. Divide the dough into 6 balls and roll them out to about 2-3 mm thick.

  3. Heat a grill pan until it is very hot. No need for oiling it. Grill each rolled fladbread for about 1-2 minute on each side. You should see g bubbles form. If one big bubble over the entire flatbread forms, press it down to release air.

  4. Serve hot or cold.

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.