Nevsehir Bagel Description and Distinguishing Features of the Product: Nevşehir Bagel is a traditional bakery item that is closely associated with the local culture. It has become well-known in the area due to its distinctive production technique and unique shape. Unlike the common circular bagels found in other Turkish regions, the Nevşehir Bagel features rounded corners and a form resembling a rectangle. The dough is fermented using a natural daily chickpea yeast crafted by skilled artisans from Nevşehir province. Importantly, no sugar or salt is incorporated during its preparation. The Nevşehir Bagel stays fresh for seven to ten days without losing its softness. Production Method: The process of making Nevşehir Bagel involves two main steps: preparing the chickpea yeast and making the bagel dough. For the yeast, chickpeas cultivated within a defined geographic area are crushed and placed into a wide-based bottle with a narrow neck. Hot water, equal in volume to the chickpeas, is poured in. The bottle is sealed and placed on top of the bagel oven, called the "oven roof," where it remains at a temperature between 30°C and 40°C for 8 to 9 hours. The appearance of foam on the surface signals that the yeast has developed. This yeast is then transferred to a bowl and mixed with about 200g of flour to form a dough. The dough is covered and allowed to ferment at room temperature on the oven roof for approximately two hours. When the dough's surface becomes bubbly, it is ready to be used as yeast, to which 25kg of flour and 7 liters of water are added and kneaded until smooth. The resulting second dough is covered again and left to ferment for around two hours. Once bubbly, this dough acts as yeast for a larger batch, where approximately 50kg of flour and 15 liters of water are incorporated. The mixture is kneaded and left to ferment for about an hour and a half. Since the addition of salt and sugar would negatively affect the unique properties of the chickpea yeast, they are omitted from the recipe. The final dough is divided into portions weighing between 110 and 120 grams, then hand-shaped into cylindrical forms on a marble surface. The bagels are arranged closely on trays, usually in groups of ten. To avoid excessive rising during baking, an oval ring is formed on the top of each bagel. Bagel Glaze (Soup): Combine about 20 to 30g of flour with enough water and add either 1 egg or 1 tablespoon of grape molasses. Cook the mixture by boiling it until it thickens like a soup. Afterward, thin it out by adding more water. This glaze is then applied by brushing it onto the bagels. Nevşehir Bagel is baked in a wood-fired oven preheated to 180-200°C for around 10 minutes. After the initial baking, the bagels are flipped and baked for an additional 10 minutes to ensure even cooking on both sides. Once thoroughly baked on the top and bottom, the bagels are removed from the oven, allowed to rest, and then served. It is crucial that the baking process occurs at the production site, as transporting the dough via cold storage or freezing and baking elsewhere would negatively affect the unique qualities of the bagel.