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Gluten Free Koulouri Thessalonikis – Greek Sesame Bagels

Yields5 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

The Thessaloniki bagels are a classic value for a perfect breakfast or snack! Make your own fresh, crunchy gluten-free sesame bagels.

 500 g gluten-free flour
 25 g potato flakes
 10 g dry yeast
 1 tbsp sugar
 1 tbsp lukewarm water
 1 tsp salt
 1 egg (at room temperature)
 200 g yogurt (I put with 2%fat) at room temperature
 250 ml milk at room temperature
 125 ml extra virgin olive oil
για τη διακόσμηση
 1 tbsp honey
 2 tbsp lukewarm water
 sesame
1

Place the salt, the potato flakes in a bowl.

2

Sift the flour on top.

3

Make a small pit in the middle and add the yeast, sugar and 2 tbsp. lukewarm water.

4

Leave it aside until the yeast activates / rises for about 30 minutes. If this is difficult for you, then mix the yeast, sugar and water in a bowl and set aside for the yeast to rise.

5

In another bowl, mix all the remaining (liquid) ingredients.

6

While you are waiting for the yeast to rise, mix the honey with the water, so that the honey dissolves and the mix to be ready when you need it for the decoration.

7

As soon as the yeast is ready, mix it with the flour the rest of the flour.

8

Then pour the mixture of the liquid ingredients and mix well, until the ingredients are combined.

9

Cover with cling film and let the mixture rise for about 30 minutes. I usually put it in the oven at 50°C/120°F for about 20 minutes.

10

Divide the dough into 5 parts. Shape into a stick and join the ends into a bun. My friend Eleni D. does something easier. She makes a ball and then makes a hole in the middle with her fingers. Since this dough is not very firm, try whichever is easier for you.

11

We pass our bun through the water/honey first and then through the sesame.

12

Line with a greaseproof paper a baking pan and place the bagels with a distance between them because the dough will inflate.

13

Leave them for another 20 minutes at 50°C/120°F in the oven to rise again.

14

If we want, before baking them, we open the hole at the bagels which will logically have shrunk after they inflate.

15

Bake at 200°C / 400°F for about 30 minutes. (-12)

Nutrition Facts

Servings 0