Ankara Bagel Product Description and Distinctive Features: The Ankara Bagel is a unique type of bagel from our country, characterized by its smaller size, thinner shape, denser coating of molasses, and darker color compared to bagels from other regions. It is usually enjoyed while still warm. The dark color of the Ankara Bagel is not the result of burning; rather, it comes from the skillful application of molasses during production, which gives the dough a rich brown tint. The renowned reputation of the Ankara Bagel is due to the careful process involved in its creation. This includes the preparation of grape molasses used in the dough, roasting of sesame seeds, the kneading of the dough, the molassing technique, and baking with precisely roasted sesame seeds, all of which require significant expertise. The dough of the Ankara Bagel is free of fat and has a firm texture. It is first dipped into concentrated grape molasses with a Brix value of 50-60, then coated with sesame seeds using a precise technique before being baked in a stone oven fueled by wood fire. The result is a dark-colored bagel with a crunchy texture. The crispiness of the Ankara Bagel is highly influenced by the baking method and the perfect moisture content. It is typically baked in standard ovens at temperatures ranging from 250-270°C with a humidity level of 50-52%, and generous use of sesame seeds. While the molassing process is typically done "cold" in other regions, in Ankara, it is done "warm." For this, the grape molasses is mixed with water to adjust the Brix value to 50-60, then heated to 45-50°C. The bagel is then dipped into this warm molasses, ensuring that the entire surface of the bagel is thoroughly covered, giving it its signature brown color. Making Ankara Bagel: The dough is made by kneading wheat flour, drinking water, and table salt (1.50%) for about 12 minutes. The kneading process is performed using a machine. The dough is kneaded for approximately 12 minutes to achieve a water content of 50-52%. The amount of yeast used is 1.74%, and the salt content is 1.50%. After kneading, the dough is divided into pieces weighing 100-120 grams, which are then rolled into a straight shape on a marble surface. Next, the two ends of the dough are held together in the palm, stuck together, and the dough is shaped into a circle. Before dipping the bagel dough into molasses, the molasses is diluted to a 50-60 Brix concentration. This step helps prevent excess molasses from sticking to the dough and ensures the sesame seeds adhere properly. The bagel doughs, once prepared, are placed on a stainless steel or beechwood stick. The surfaces of the bagels are repeatedly dipped into grape molasses with a 50-60 Brix concentration for 1 to 3 minutes until they develop a light brown color. Afterward, they are dropped into a tray of roasted sesame seeds, with each bagel being covered by an average of 10 grams of sesame seeds. The dough, now in the shape of a circle, is placed on a baking peel and molded into a smooth round shape before being baked in a stone oven fueled by wood fire at 250-270°C for 10-12 minutes. After the first 5 minutes, the bagels are taken off the oven peel, flipped over, and placed closer to the wood fire. Once removed from the oven and allowed to rest, the bagels are ready to be served, typically enjoyed while still warm. If packaged in paper that complies with the Turkish Food Codex Food Contact Materials and Articles Regulation, the taste of the product remains unchanged when sold outside its geographical area. Using paper packaging that adheres to the Turkish Food Codex Food Contact Materials and Articles Regulation helps prevent moisture loss or softening of the bagel due to its inherent moisture. As sending the dough via cold chain or freezing would alter its unique characteristics, the bagels must be baked at the place of production. The final weight of an Ankara Bagel is 60 grams, and since they can be sold without packaging, a -3% weight tolerance is allowed to avoid the product being underweight.