Ankara Bagel

Dark, thin and crisp bagels made by rolling yeast dough into rings, dipping them in hot mulberry or grape molasses sherbet, then coating them with plenty of sesame seeds and baking them directly in a stone-based oven at high temperatures.

History: A centuries-old bakery heritage that is the symbol of the streets of the capital and distinguishes itself from other bagels with its thinner, darker color and crispier texture.

Production Method: The molasses process is done in a boiling molasses boiler and the sesame is ensured to fully adhere to the dough; It is cooked with wood fire in a stone-based black oven.