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Gevrek is Macedonia’s version of sesame bagels! They’re crisp and chewy, showered with sesame seeds, and golden-baked, with a texture like a soft pretzel. It’s totally irresistible.
I love sharing the Macedonian recipes I grew up eating, from chewy gevrek dipped in yogurt at breakfast to grilled chicken skewers and kebapi (kebabs) with taratur for dinner!
Let’s talk gevrek. Gevrek (pronounced “gev-wreck”) are golden-baked Macedonian sesame bagels with a deliciously chewy texture. This recipe starts with a simple dough that I shape into a ring and sprinkle with sesame seeds before baking. They come out so crisp and golden outside!
I can’t claim that gevrek is solely Macedonian because it’s not. Gevrek belongs to everyone in the Balkans, more specifically the Turks. We all have our different spin on it. Turkish gevrek, or simit, are twisted, while ours are round. Macedonians enjoy gevrek dipped in plain yogurt, while the Turks serve theirs with jam and tea. Any way you shape or eat them, though, these are a treat to make.
Why You’ll Love Macedonian Gevrek
- Soft and chewy. Macedonian gevrek is softer and less dense than its Turkish cousin, with a chewiness similar to soft pretzels and a shape you might mistake for a bagel.
- Rich and flavorful. Gevrek has a sweet, mild flavor that makes them the perfect light snack or an easy side at breakfast. They’re showered with sesame seeds for extra flavor and texture.
- Easy. This recipe uses instant dry yeast. This type of yeast goes straight into the dough without activating it beforehand. Super handy!
What You’ll Need
Gevrek uses what’s known as lean dough, meaning it’s less fatty than the rich dough I use for fluffy, soft Macedonian dinner rolls. Less fat = crustier, chewier dough. You need just a few simple ingredients to make these homemade bagels. Scroll down to the recipe card for a printable list with the full amounts and details.
- Flour – I recommend all-purpose flour for the most consistent results.
- Sugar – Granulated sugar or brown sugar.
- Yeast – You’ll need instant dry yeast. Check the dates on your yeast package to make sure it’s not expired.
- Salt – I like to use sea salt or table salt.
- Warm Water – Make sure it’s heated to about 112ºF. Water that’s too hot will kill the yeast.
- Sesame Seeds – Plain white sesame seeds are best. You don’t need to buy toasted sesame seeds as they’ll toast on top of the bagels while they bake.
How to Make Gevrek
Homemade bread recipes take a bit of time. I’ve made gevrek on more than one occasion and I’m still getting the hang of the technique! But, at least they’re made with love. If yours don’t come out perfectly the first time, they’ll still taste delicious. Just follow the steps here.
- Make the dough. Start by combining the dry ingredients in a bowl. Then, gradually add warm water, while mixing, to form the dough.
- Knead and let the dough rise. Knead the dough on a floured surface until it’s smooth. Afterward, let the dough rise somewhere warm for 2 hours.
Shaping the Bagels
Once the dough is risen, you’re ready to punch it down and divide it to shape your sesame bagels:
- Shape the dough. Divide the dough evenly, rolling each portion into a long log. Shape the log into a circle and pinch the ends together, creating a “bagel” shape. Arrange the finished bagels on two greased and lined baking sheets.
- Add sesame seeds. Brush the top of your gevrek with water, and give them a generous sprinkle with sesame seeds.
- Bake. These sesame bagels need to bake for 15-20 minutes in a 400ºF oven. Once they’re golden brown, take them out and serve!
Recipe Tips
- Measure the flour correctly. Too much flour in the dough leads to dense, tough bagels. Use the spoon and sweep method, and don’t scoop the flour directly from the bag to avoid overmeasuring.
- Use warm water. The water used for the dough should be around 112ºF to activate the yeast. If it’s too hot, however, it can kill the yeast. Use a thermometer to be sure.
- When kneading, work the dough for a good 15 minutes or so, until it’s smooth and no longer sticky. You can knead by hand or use your mixer.
- Let the dough rise in a warm location. The dough needs to rise until it’s doubled in size. The dough rises faster in a warm environment, so find a good spot in the kitchen away from drafts for best results.
Serving Suggestions
If we were in Istanbul, we’d be enjoying simit with a side of cheese, jam, and a cup of tea. Macedonians, on the other hand, reach for a glass of kefir, or plain yogurt for dipping. I also love my sesame bagels dipped in Macedonian ajvar, our version of red pepper relish, with a side of eggs or shakshuka at breakfast.
How to Store Leftovers
- At room temperature. Grevrek tastes the best when it’s freshly baked, but you can still store them for later in a pinch. Keep them covered at room temperature and enjoy any leftover bagels within a day or two.
- Freeze. You can freeze these for later, and thaw frozen gevrek on the counter or warm them from frozen in a 350ºF oven. The texture won’t be quite as fresh, but they’ll still taste good.
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Gevrek (Sesame Bagels)
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon Instant dry yeast
- ½ teaspoon salt
- 2 cups lukewarm water, about 112˚F
For the Topping
- white sesame seeds, not toasted
Instructions
- Mix the dry ingredients. Combine the flour, sugar, yeast, and salt in a large bowl and whisk it together until completely incorporated.
- Add water. Gradually add in the water while mixing with a spatula; continue to mix until everything is well combined.
- Knead the dough. Transfer the dough to a floured work surface or countertop and knead it for 15 minutes, or until smooth and no longer sticky.
- Rise. Place the dough in a large oiled bowl, cover it with plastic wrap, and set aside in a warm spot for 2 hours, until the dough has risen and doubled in size.
- Preheat the oven. Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper, grease them lightly with cooking spray, and set aside.
- Shape the dough. Once the dough is doubled, divide it into equal parts. Roll each one into an about 9-inch log, shape it into a circle, and seal the ends. Then transfer the bagels to the baking sheets.
- Top with sesame seeds. Place the sesame seeds on a plate or a wider bowl. Brush the tops of the bagels with water, then top with the sesame seeds.
- Bake. Bake in the preheated oven for 15 to 20 minutes or until golden brown.
- Serve. Remove the sesame bagels from the oven and let them rest for a few minutes before serving.
Equipment
Notes
- Gevrek tastes best fresh out of the oven, but they are still good a couple of days later. Store covered.
- We serve Gevrek with a glass of Kefir or just plain yogurt in a bowl.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Hello Katerina,
Your postings on Gevrek are fascinating. I have some questions about your Gevrek for my research.
Could I email you privately?
These look amazing! Definitely making them tomorrow, thank you so much for posting a proper recipe that’s so easy to follow
Gevrek is my favorite! Hope you enjoy making them AND eating them! ๐ Have a great weekend!
Have to try this! I tried the Turkish version and loved it, but this looks just as delicious!
Homemade soft pretzels are just the best. Love this unique spin on them! It’s so great to cook different cuisines. It keeps things fresh when you’re cooking all the time.
You have me at pretzel… these are fantastic!!
I almost fell out of my chair they are that good looking. ๐ Perfect job!
Oh you’ve made me drool more than once or twice, that’s for sure! I like the idea of these – especially dipped in honey. That sounds fabulous!
Drooling…..yes, yes, yes and YES! These look divine however it all seems too time consuming for me. Perhaps one day. ๐
I’ve never heard of these before! They look so delicious and I love the cultural lesson! And I absolutely love your blogging system!