Recipe: Greek sesame bagels (Koulouri Thessalonikis) - Argiro.gr

Instructions

Activate the yeast.
In a mixing bowl, combine the flour and olive oil.
Dissolve the salt in the water and add it to the flour.
Finally, add the activated yeast.
Knead with a dough hook for 2 minutes on low speed, then increase to medium-high for 5 minutes until smooth.
When the dough forms a ball and the bowl is clean, handle it with oiled hands. It should be soft and pliable.
Gather the seams underneath and place in a lightly oiled bowl.
Cover tightly and leave in a warm, draft-free spot for 1.5 hours until doubled in size.
The kneading can also be done by hand, first in a large bowl and then on the countertop for 5–7 minutes until smooth and pliable.
Once doubled, prepare the sesame in a shallow plate and mix the water with sugar in a deep dish.
Punch down the dough on a lightly floured surface and knead to remove air.
Roll the dough into a thick log and divide into 8 equal pieces.
Shape each piece into a long, thick rope, about 1.5 cm in diameter.
Form a circle and press the ends together to seal.
Roll the joint with your fingers so it stays closed.
Dip each ring first in water, then immediately in sesame seeds on both sides.
Place on a baking sheet lined with parchment paper. Repeat with the remaining dough.
Cover with a clean towel and let rest for 15 minutes away from drafts.
Preheat the oven to 200°C (400°F) (convection).
Bake for 15–20 minutes until puffed and golden all around.
Enjoy warm or at room temperature. They can also be frozen for later.