Cloud-Soft Turkish Butter Açma Bagels Tips, FAQ & printable recipe

Tips for success

For the softest açma, handle the dough gently and avoid over-flouring. The dough should be soft and slightly tacky, which is key to a tender crumb. When shaping, roll the ropes evenly and twist them loosely so the bread can expand in the oven.

Brushing with egg wash twice—once before the final rise and once just before baking—will give an extra shiny crust. If you prefer a deeper color, use an egg yolk beaten with a teaspoon of milk instead of water.

To keep the açma fresh, store them in an airtight container at room temperature for up to 2 days. They are best eaten warm, so reheat them in a 300°F (150°C) oven for 5-10 minutes to revive their softness.

You can also freeze the baked açma for up to 3 months; thaw at room temperature and reheat before serving. For a make-ahead option, prepare the dough through shaping, cover, and refrigerate overnight. The next morning, let them come to room temperature and rise before baking.

Variations

• Sweet Cinnamon: Add 1 teaspoon ground cinnamon to the flour and increase the sugar to 4 tablespoons. After brushing with egg wash, sprinkle with a cinnamon-sugar mixture instead of nigella seeds. Serve with a drizzle of honey for extra sweetness.
• Savory Cheese: Fold 1 cup of crumbled feta cheese into the dough after the first rise. The salty, tangy cheese pairs beautifully with the buttery bread. Reduce the sugar to 2 tablespoons to balance the flavors.
• Herb and Garlic: Add 2 tablespoons of finely chopped fresh herbs, such as parsley, dill, or chives, and 1 teaspoon of garlic powder to the dough. Brush with egg wash and top with nigella seeds or sesame seeds for a savory, aromatic version.
• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more substantial texture. You may need to add a little extra water, as whole wheat flour absorbs more liquid. The result is a heartier, still-soft açma.

Storage and make-ahead

Fridge

Store baked açma in an airtight container at room temperature for up to 2 days.

Freezer

Freeze baked açma in a freezer bag for up to 3 months. Reheat from frozen in a 300°F (150°C) oven for 10-12 minutes.

Reheat

Reheat açma in a 300°F (150°C) oven for 5-10 minutes until warm and soft. Avoid microwaving, as it can make them tough.

Store the baked açma in an airtight container or a resealable plastic bag at room temperature for up to 2 days. They will lose some of their softness as they sit, so reheat them in a low oven to restore their cloud-like texture.

For longer storage, wrap them tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature and warm in a 300°F (150°C) oven for 5-10 minutes before serving.

The dough can be prepared up to the shaping step and refrigerated overnight. After shaping, place the twisted bagels on a baking sheet, cover loosely with plastic wrap, and refrigerate for up to 12 hours. In the morning, let them come to room temperature and rise until puffy, about 1 hour, before brushing with egg wash and baking. This makes them perfect for a leisurely weekend breakfast or a special brunch without the morning rush.

Serving ideas

Serve the açma warm, fresh from the oven, when they are at their softest and most fragrant. They are wonderful on their own, but even better with a spread of butter, jam, or honey. The tender strands are perfect for pulling apart and dipping into a soft-boiled egg or a bowl of Turkish tea. For a savory twist, serve them alongside feta cheese, olives, and fresh tomatoes for a complete breakfast spread.

Açma also make a great accompaniment to soups and stews, as their soft texture soaks up broths beautifully. They can be served at room temperature for a picnic or packed in a lunchbox, though they are best enjoyed within a few hours of baking.

For a festive presentation, arrange them on a large platter with a dusting of powdered sugar or a drizzle of honey. However you serve them, these buttery, cloud-soft bagels are sure to be a hit.

Frequently asked questions

Recipe card

Cloud-Soft Turkish Butter Açma Bagels

Prep 25 minCook 20 minRest 1 hTotal 1 h 45 minServes 8

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1 cup vegetable oil
• 2 egg whites
• 3 tbsp granulated sugar
• 1 packet active dry yeast
• 4-5 cups all-purpose flour
• 1 egg yolk, beaten
• 1 tbsp black nigella seeds

Instructions

1. In a large bowl, whisk together the warm milk, warm water, oil, egg whites, sugar, and yeast. Let the mixture sit for 5 minutes until the yeast is foamy. Gradually add the flour, 1 cup at a time, stirring with a wooden spoon until a soft, pillowy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
2. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a ball, then let them rest for 5 minutes. This relaxes the gluten and makes shaping easier.
3. Roll each dough ball into a rope about 12 inches long. Fold the rope in half and twist the two strands around each other. Bring the ends together to form a circle and pinch them to seal. Place the shaped açma on a parchment-lined baking sheet, leaving about 2 inches between each. Cover with a towel and let rise for 30 minutes until puffy.
4. While the shaped açma are rising, preheat the oven to 390°F (200°C). Position a rack in the center of the oven. Make the egg wash by beating the egg yolk with a splash of water in a small bowl.
5. Gently brush the risen açma with the egg wash, making sure to cover the entire surface. Sprinkle generously with black nigella seeds. The egg wash gives the bread its glossy, mahogany-golden finish.
6. Place the baking sheet in the preheated oven and bake for 20 minutes, or until the açma are puffed tall and deep mahogany golden. The internal temperature of the bread should register 190°F (88°C) on an instant-read thermometer. If the tops brown too quickly, loosely tent with foil.
7. Remove the açma from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm, pulling apart the tender strands. The bread should be cloud-soft and spring back when squeezed.

Contains: gluten, milk, eggs, sesame

Estimated nutrition per serving

Calories

380

Protein

8 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.