Traditional Turkish Butter Açma Bagels: Cloud-Soft Pull-Apart Bread Tips, FAQ & printable recipe

Tips for success

For the softest açma, use a digital scale to measure your flour—it is more accurate than cups. If you do not have a scale, spoon the flour into the measuring cup and level it off with a knife; this prevents packing.

When kneading, avoid adding too much extra flour; the dough should be soft and slightly tacky but manageable. Letting the dough rest for 10 minutes after mixing allows the flour to hydrate, making kneading easier.

The egg wash is key to that glossy, professional finish. Whisk the egg yolk with a splash of water or milk until smooth, and brush it on evenly.

For an extra shiny crust, apply a second coat after the first has dried. If you prefer a deeper color, brush with a little melted butter after baking. These small touches elevate the final look and flavor.

Variations

• Sesame Topping: Swap the nigella seeds for white sesame seeds for a classic Turkish bagel look. Toast the sesame seeds lightly before sprinkling to enhance their nutty flavor.
• Sweet Version: Increase the sugar to 1/4 cup and add a teaspoon of vanilla extract to the dough. After baking, brush with melted butter and sprinkle with cinnamon sugar.
• Herb and Cheese: Fold 1/2 cup of crumbled feta and 2 tablespoons of chopped fresh dill into the dough before the first rise. Reduce the butter filling to 1/4 cup.
• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour. Add an extra 2 tablespoons of milk if the dough feels too dry.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it makes the bread stale faster.

Freezer

Freeze cooled açma in a zip-top bag for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 5-7 minutes.

Reheat

Reheat leftover açma in a 350°F (175°C) oven for 5-7 minutes to restore their softness. Avoid microwaving, which makes them tough and chewy.

Store leftover açma in an airtight container at room temperature for up to 2 days. To keep them soft, place a slice of bread in the container—it will release moisture and prevent the açma from drying out. Avoid refrigerating, as it accelerates staling. For longer storage, freeze the açma as soon as they have cooled completely.

The dough can be prepared the night before. After the first rise, punch it down, cover the bowl tightly with plastic wrap, and refrigerate for up to 12 hours.

The next day, let the dough come to room temperature for about 30 minutes before shaping. Alternatively, shape the açma, place them on a baking sheet, cover, and refrigerate overnight. In the morning, let them rise for 30 minutes before baking.

Serving ideas

Serve the açma warm, ideally within an hour of baking. They are delicious on their own, but even better with a spread of butter, jam, or honey.

For a savory twist, pair them with feta cheese, olives, and fresh tomatoes for a Turkish-style breakfast spread. The soft, buttery strands are perfect for tearing and dipping into a bowl of olive oil or a soft-boiled egg.

Açma also make a wonderful accompaniment to tea or coffee. Their subtle sweetness and rich, buttery flavor complement both black tea and Turkish coffee. For an afternoon snack, split one open and fill it with a slice of cheese and a few fresh herbs. These bagels are versatile enough to serve at any meal, from breakfast to dinner.

Frequently asked questions

Recipe card

Traditional Turkish Butter Açma Bagels: Cloud-Soft Pull-Apart Bread

Prep 30 minCook 20 minRest 1 hTotal 1 h 50 minServes 8

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1 cup vegetable oil
• 2 egg whites
• 3 tbsp sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 4 cups all-purpose flour, plus more for dusting
• 1/2 cup unsalted butter, softened
• 1 egg yolk
• 1 tbsp nigella seeds

Instructions

1. In a large bowl, whisk together the warm milk, warm water, oil, egg whites, sugar, and yeast. Let stand for 5 minutes until the yeast is foamy. Gradually add the flour, stirring with a wooden spoon until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
2. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball. Flatten each ball and smear a dollop of the softened butter in the center. Fold the dough over the butter and pinch to seal. Roll each piece into a long rope, about 12 inches long. Twist two ropes together and pinch the ends to form a ring. Place the rings on a parchment-lined baking sheet, cover, and let rise for 20 minutes.
3. Preheat the oven to 390°F (200°C). In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush the tops of the risen açma rings with the egg wash and sprinkle generously with nigella seeds.
4. Bake the açma in the preheated oven for 20 minutes, or until puffed tall and deep golden brown. The internal temperature of the bread should reach 190°F (88°C) if measured with an instant-read thermometer. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Serve the açma warm. To enjoy the signature cloud-like softness, gently squeeze the bread—it should spring back immediately. Pull apart the twisted strands and eat with tea or coffee.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

50 g

Fat

20 g

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