Ah that bagel that has given us the real taste of having breakfast every morning for years...
It makes me very emotional that the most beautiful happiness of many people waiting in long lines at the doors of the bakeries to buy a bagel continues like this. In fact, it is very clear how much wealth we have.
Popularly known as black oven bagel, this indispensable flavor begins to be prepared in the early hours of the morning. The dough, which is prepared with the first light of the day, is made into rings by the masters and thrown into hot water with molasses. After this process is done, the dough is browned and the sesame is more tender. The sesame bagel rings are then put one by one into the wood-fired oven for cooking. 22-year-old bagel maker Salih Narin, who comes to the bakery early in the morning to prepare the dough and produces approximately 2,000 black bagels a day, tells us how the story of his profession began“
-This is a profession that came from our grandfather. It was passed down from my grandfather to my father and then to me. When I was in middle school, I used to come to my father after I got out of school. I started to love the job. I left school voluntarily and started this job. I am 22 years old now and I still continue in this job and I will continue.”
It is preferred because it does not have many additives like other pastries.” Stating that they work overtime at night for the preparation of black bagels, bagel maker Narin said, “It is a bit difficult when it is a night job, but of course, you get used to it later on, when you do your job lovingly, then it starts to go very well. We come to our workplace at around 1 am. To prepare the bagel dough. We knead the dough at first, then we start and it takes until noon to prepare and bake the simit. This black bakery bagel is preferred by our citizens as it contains flour, salt, water and yeast, as well as not many additives like other pastries. The preparation is only flour, salt, water and yeast in the dough. We mix these ingredients well with the help of the machine. Depending on the weather, we warm it with hot water after the resting phase. Then we take the dough out to the counter. We throw it at him with molasses, and after that, we leave the bagels to bake in the wood-fired oven after going through the sesame stage,” explains Simit maker Narin;.”
Therefore, they have given us this flavor since our childhood. That taste is still going on, it has become a habit and we consume it all the time” and finished his speech.
