Moderate
Gevrek / Balkan Bagel
Gevrek, a beloved bread from the Balkans, is celebrated for its crunchy exterior and soft, chewy interior. This bagel-like treat is often coated with sesame seeds, adding a nutty flavor that enhances its delightful texture. In the Balkans, Gevrek is commonly enjoyed with spreadable cheeses like Zdenka, which perfectly complement its rich flavor. 🧀
Traditionally, Gevrek is boiled in a sweetened water solution before baking, which imparts a distinctive chewiness inside and a glossy, crispy crust outside. This process also helps the bread stay fresh longer. On the other hand, non-boiled Gevrek, while softer and less shiny, offers a more straightforward taste and is best enjoyed fresh. The choice between boiled and non-boiled Gevrek often comes down to personal preference for texture and flavor. 🥯
In the Balkans, Gevrek holds a special place in the hearts of many, often evoking nostalgic memories of street vendors. Picture a familiar scene: a local man pushing a cart brimming with warm, golden Gevreks, calling out, “Ajmo, topli gevretci!” or "Come on, hot bagels!" or "Let's go, hot bagels! His voice would ring through the streets, inviting passersby to enjoy these delightful bagel-like breads. This simple yet cherished tradition turns Gevrek into more than just a treat; it becomes a warm reminder of community and shared moments. The crispy, sesame-coated crust and soft, chewy interior of Gevrek, enjoyed fresh and warm, continue to be a beloved part of Balkan culture and daily life. 🥯
⛰️
Challenging
⏱️
1 hour - 2 hours
🥘
Boiling, Baking
👽
6
Moderate
Gevrek / Balkan Bagel
Gevrek, a beloved bread from the Balkans, is celebrated for its crunchy exterior and soft, chewy interior. This bagel-like treat is often coated with sesame seeds, adding a nutty flavor that enhances its delightful texture. In the Balkans, Gevrek is commonly enjoyed with spreadable cheeses like Zdenka, which perfectly complement its rich flavor. 🧀
Traditionally, Gevrek is boiled in a sweetened water solution before baking, which imparts a distinctive chewiness inside and a glossy, crispy crust outside. This process also helps the bread stay fresh longer. On the other hand, non-boiled Gevrek, while softer and less shiny, offers a more straightforward taste and is best enjoyed fresh. The choice between boiled and non-boiled Gevrek often comes down to personal preference for texture and flavor. 🥯
In the Balkans, Gevrek holds a special place in the hearts of many, often evoking nostalgic memories of street vendors. Picture a familiar scene: a local man pushing a cart brimming with warm, golden Gevreks, calling out, “Ajmo, topli gevretci!” or "Come on, hot bagels!" or "Let's go, hot bagels! His voice would ring through the streets, inviting passersby to enjoy these delightful bagel-like breads. This simple yet cherished tradition turns Gevrek into more than just a treat; it becomes a warm reminder of community and shared moments. The crispy, sesame-coated crust and soft, chewy interior of Gevrek, enjoyed fresh and warm, continue to be a beloved part of Balkan culture and daily life. 🥯
⛰️
Challenging
⏱️
1 hour - 2 hours
🥘
Boiling, Baking
👽
6
Moderate
Gevrek / Balkan Bagel
Gevrek, a beloved bread from the Balkans, is celebrated for its crunchy exterior and soft, chewy interior. This bagel-like treat is often coated with sesame seeds, adding a nutty flavor that enhances its delightful texture. In the Balkans, Gevrek is commonly enjoyed with spreadable cheeses like Zdenka, which perfectly complement its rich flavor. 🧀
Traditionally, Gevrek is boiled in a sweetened water solution before baking, which imparts a distinctive chewiness inside and a glossy, crispy crust outside. This process also helps the bread stay fresh longer. On the other hand, non-boiled Gevrek, while softer and less shiny, offers a more straightforward taste and is best enjoyed fresh. The choice between boiled and non-boiled Gevrek often comes down to personal preference for texture and flavor. 🥯
In the Balkans, Gevrek holds a special place in the hearts of many, often evoking nostalgic memories of street vendors. Picture a familiar scene: a local man pushing a cart brimming with warm, golden Gevreks, calling out, “Ajmo, topli gevretci!” or "Come on, hot bagels!" or "Let's go, hot bagels! His voice would ring through the streets, inviting passersby to enjoy these delightful bagel-like breads. This simple yet cherished tradition turns Gevrek into more than just a treat; it becomes a warm reminder of community and shared moments. The crispy, sesame-coated crust and soft, chewy interior of Gevrek, enjoyed fresh and warm, continue to be a beloved part of Balkan culture and daily life. 🥯
⛰️
Challenging
⏱️
1 hour - 2 hours
🥘
Boiling, Baking
👽
6
🧺
INGREDIENTS
- Sweet solution
🔪
KITCHEN EQUIPMENT
OPTIONAL
👩🏻🍳
Preparation
Activate the Yeast: In a small bowl, mix 200 ml of the 500 ml lukewarm water with sugar and dry yeast. Let it sit for about 10 minutes until it forms a foam.
Prepare Ingredients: While waiting for the yeast, leave the butter or margarine at room temperature to soften. Transfer the sesame seeds to a large dish and set aside.
Make the Dough: Once the yeast is activated, add the remaining water to the mixture. Gradually incorporate the flour, salt, and softened butter or margarine. Mix with a dough mixer or knead by hand on a floured surface until you get a soft, non-sticky dough.
Let the Dough Rise: Cover the dough with a cloth or plastic wrap and let it rest in a warm place for about 30 minutes. The dough is ready when a dent pressed into it stays.
Shape the Dough: Divide the dough into 12 equal parts and shape each into a ball. Allow them to rest for another 30 minutes, covered with a kitchen towel.
Prepare the Sweet Solution: In a large pot, melt 180 g of sugar over medium heat, being careful not to burn it. Gradually add 300 ml of water to the hot sugar, stirring until dissolved. Turn off the heat.
Shape the Gevrek: Roll each dough ball into a 30-inch (80 cm) rope. For a simple Gevrek, form a ring by connecting the ends of the rope and pressing to seal. For a twisted version, use two ropes, twist them together, and then form a ring, pressing to seal.
Boil the Gevrek: Preheat your oven to 425°F (220°C). For the boiling method, bring the sweet solution to a boil again, then reduce to low heat. Simmer each Gevrek for 3 minutes on each side. For the non-boiling method, dip both sides of the Gevrek in the sweet solution, then sprinkle or dip the top in sesame seeds.
Bake: Place the Gevrek on a baking sheet lined with parchment paper, leaving space between each. If using the boiling method, coat the Gevrek with sesame seeds. Bake for 15-20 minutes, or until golden brown and crispy.
Cool and Serve: Remove from the oven and let the Gevrek cool on a wire rack for a few minutes. Serve warm with cheese wedges, fresh vegetables, and a glass of fresh juice or fermented milk. For a sweet treat, enjoy it with Nutella or fruit jam. 🤤🍓🥯🧀
Activate the Yeast: In a small bowl, mix 200 ml of the 500 ml lukewarm water with sugar and dry yeast. Let it sit for about 10 minutes until it forms a foam.
Prepare Ingredients: While waiting for the yeast, leave the butter or margarine at room temperature to soften. Transfer the sesame seeds to a large dish and set aside.
Make the Dough: Once the yeast is activated, add the remaining water to the mixture. Gradually incorporate the flour, salt, and softened butter or margarine. Mix with a dough mixer or knead by hand on a floured surface until you get a soft, non-sticky dough.
Let the Dough Rise: Cover the dough with a cloth or plastic wrap and let it rest in a warm place for about 30 minutes. The dough is ready when a dent pressed into it stays.
Shape the Dough: Divide the dough into 12 equal parts and shape each into a ball. Allow them to rest for another 30 minutes, covered with a kitchen towel.
Prepare the Sweet Solution: In a large pot, melt 180 g of sugar over medium heat, being careful not to burn it. Gradually add 300 ml of water to the hot sugar, stirring until dissolved. Turn off the heat.
Shape the Gevrek: Roll each dough ball into a 30-inch (80 cm) rope. For a simple Gevrek, form a ring by connecting the ends of the rope and pressing to seal. For a twisted version, use two ropes, twist them together, and then form a ring, pressing to seal.
Boil the Gevrek: Preheat your oven to 425°F (220°C). For the boiling method, bring the sweet solution to a boil again, then reduce to low heat. Simmer each Gevrek for 3 minutes on each side. For the non-boiling method, dip both sides of the Gevrek in the sweet solution, then sprinkle or dip the top in sesame seeds.
Bake: Place the Gevrek on a baking sheet lined with parchment paper, leaving space between each. If using the boiling method, coat the Gevrek with sesame seeds. Bake for 15-20 minutes, or until golden brown and crispy.
Cool and Serve: Remove from the oven and let the Gevrek cool on a wire rack for a few minutes. Serve warm with cheese wedges, fresh vegetables, and a glass of fresh juice or fermented milk. For a sweet treat, enjoy it with Nutella or fruit jam. 🤤🍓🥯🧀
Activate the Yeast: In a small bowl, mix 200 ml of the 500 ml lukewarm water with sugar and dry yeast. Let it sit for about 10 minutes until it forms a foam.
Prepare Ingredients: While waiting for the yeast, leave the butter or margarine at room temperature to soften. Transfer the sesame seeds to a large dish and set aside.
Make the Dough: Once the yeast is activated, add the remaining water to the mixture. Gradually incorporate the flour, salt, and softened butter or margarine. Mix with a dough mixer or knead by hand on a floured surface until you get a soft, non-sticky dough.
Let the Dough Rise: Cover the dough with a cloth or plastic wrap and let it rest in a warm place for about 30 minutes. The dough is ready when a dent pressed into it stays.
Shape the Dough: Divide the dough into 12 equal parts and shape each into a ball. Allow them to rest for another 30 minutes, covered with a kitchen towel.
Prepare the Sweet Solution: In a large pot, melt 180 g of sugar over medium heat, being careful not to burn it. Gradually add 300 ml of water to the hot sugar, stirring until dissolved. Turn off the heat.
Shape the Gevrek: Roll each dough ball into a 30-inch (80 cm) rope. For a simple Gevrek, form a ring by connecting the ends of the rope and pressing to seal. For a twisted version, use two ropes, twist them together, and then form a ring, pressing to seal.
Boil the Gevrek: Preheat your oven to 425°F (220°C). For the boiling method, bring the sweet solution to a boil again, then reduce to low heat. Simmer each Gevrek for 3 minutes on each side. For the non-boiling method, dip both sides of the Gevrek in the sweet solution, then sprinkle or dip the top in sesame seeds.
Bake: Place the Gevrek on a baking sheet lined with parchment paper, leaving space between each. If using the boiling method, coat the Gevrek with sesame seeds. Bake for 15-20 minutes, or until golden brown and crispy.
Cool and Serve: Remove from the oven and let the Gevrek cool on a wire rack for a few minutes. Serve warm with cheese wedges, fresh vegetables, and a glass of fresh juice or fermented milk. For a sweet treat, enjoy it with Nutella or fruit jam. 🤤🍓🥯🧀
⭐️
Bonus recipe
Gevrek, a beloved bread from the Balkans, is celebrated for its crunchy exterior and soft, chewy interior. This bagel-like treat is often coated with sesame seeds, adding a nutty flavor that enhances its delightful texture. In the Balkans, Gevrek is commonly enjoyed with spreadable cheeses like Zdenka, which perfectly complement its rich flavor. 🧀
Traditionally, Gevrek is boiled in a sweetened water solution before baking, which imparts a distinctive chewiness inside and a glossy, crispy crust outside. This process also helps the bread stay fresh longer. On the other hand, non-boiled Gevrek, while softer and less shiny, offers a more straightforward taste and is best enjoyed fresh. The choice between boiled and non-boiled Gevrek often comes down to personal preference for texture and flavor. 🥯
In the Balkans, Gevrek holds a special place in the hearts of many, often evoking nostalgic memories of street vendors. Picture a familiar scene: a local man pushing a cart brimming with warm, golden Gevreks, calling out, “Ajmo, topli gevretci!” or "Come on, hot bagels!" or "Let's go, hot bagels! His voice would ring through the streets, inviting passersby to enjoy these delightful bagel-like breads. This simple yet cherished tradition turns Gevrek into more than just a treat; it becomes a warm reminder of community and shared moments. The crispy, sesame-coated crust and soft, chewy interior of Gevrek, enjoyed fresh and warm, continue to be a beloved part of Balkan culture and daily life. 🥯
Gevrek, a beloved bread from the Balkans, is celebrated for its crunchy exterior and soft, chewy interior. This bagel-like treat is often coated with sesame seeds, adding a nutty flavor that enhances its delightful texture. In the Balkans, Gevrek is commonly enjoyed with spreadable cheeses like Zdenka, which perfectly complement its rich flavor. 🧀
Traditionally, Gevrek is boiled in a sweetened water solution before baking, which imparts a distinctive chewiness inside and a glossy, crispy crust outside. This process also helps the bread stay fresh longer. On the other hand, non-boiled Gevrek, while softer and less shiny, offers a more straightforward taste and is best enjoyed fresh. The choice between boiled and non-boiled Gevrek often comes down to personal preference for texture and flavor. 🥯
In the Balkans, Gevrek holds a special place in the hearts of many, often evoking nostalgic memories of street vendors. Picture a familiar scene: a local man pushing a cart brimming with warm, golden Gevreks, calling out, “Ajmo, topli gevretci!” or "Come on, hot bagels!" or "Let's go, hot bagels! His voice would ring through the streets, inviting passersby to enjoy these delightful bagel-like breads. This simple yet cherished tradition turns Gevrek into more than just a treat; it becomes a warm reminder of community and shared moments. The crispy, sesame-coated crust and soft, chewy interior of Gevrek, enjoyed fresh and warm, continue to be a beloved part of Balkan culture and daily life. 🥯
Gevrek, a beloved bread from the Balkans, is celebrated for its crunchy exterior and soft, chewy interior. This bagel-like treat is often coated with sesame seeds, adding a nutty flavor that enhances its delightful texture. In the Balkans, Gevrek is commonly enjoyed with spreadable cheeses like Zdenka, which perfectly complement its rich flavor. 🧀
Traditionally, Gevrek is boiled in a sweetened water solution before baking, which imparts a distinctive chewiness inside and a glossy, crispy crust outside. This process also helps the bread stay fresh longer. On the other hand, non-boiled Gevrek, while softer and less shiny, offers a more straightforward taste and is best enjoyed fresh. The choice between boiled and non-boiled Gevrek often comes down to personal preference for texture and flavor. 🥯
In the Balkans, Gevrek holds a special place in the hearts of many, often evoking nostalgic memories of street vendors. Picture a familiar scene: a local man pushing a cart brimming with warm, golden Gevreks, calling out, “Ajmo, topli gevretci!” or "Come on, hot bagels!" or "Let's go, hot bagels! His voice would ring through the streets, inviting passersby to enjoy these delightful bagel-like breads. This simple yet cherished tradition turns Gevrek into more than just a treat; it becomes a warm reminder of community and shared moments. The crispy, sesame-coated crust and soft, chewy interior of Gevrek, enjoyed fresh and warm, continue to be a beloved part of Balkan culture and daily life. 🥯
Go to recipe immediately! ↓