Directions
A crispy and flavorful Ohrid-style bagel with sesame and majun(grape honey), quick and simple to prepare.
With just a few basic ingredients – flour, lukewarm water, yeast, salt, sugar, and a little oil – you get a perfect dough that needs only 10 minutes of kneading and rises once before baking.
This bagel is perfect for breakfast, a snack, or a light meal. For a complete traditional experience, try it as part of the “Ohrid Breakfast” – a pan-fried bagel served with butter, a fried egg, and cheese. Step-by-step shaping videos are available on Olgica Naceva Kitchen’s Instagram and Facebook profiles.
Ingredients
For the dough
- 500 g all-purpose flour (sifted)
- 1 packet dry yeast (7 g)
- 1 tsp sugar
- 1 tsp salt
- 250–270 ml lukewarm water
- 1 tbsp sunflower oil
- A little oil for brushing and shaping
For majun and sesame
- 3 tbsp majun
- 100 ml water
- Sesame seeds (for coating)
Substitutions:
If you don’t have majun, you can use honey (same ratio) or caramelized sugar, dissolved in water and briefly boiled.
Instructions
1. Prepare the dough
In a bowl, combine the flour and salt. In a separate bowl, mix lukewarm water and sugar, then add the yeast and let it activate for 10 minutes.
Add the yeast mixture and oil to the flour and knead into a firm dough. Knead for about 10 minutes until smooth.
2. Shape the bagels
Divide the dough into 6–8 pieces. Roll each piece into a 15 cm length, brush lightly with oil, and let rest for 10 minutes.
Then, roll each piece into 60–80 cm, fold in half, form a braid, and pinch the ends to seal.
3. Majun and sesame coating
Mix majun with water and briefly bring to a boil. Dip each bagel for 2–3 seconds, drain, and roll in sesame seeds.
4. Rising and baking
Place the prepared bagels on a baking tray lined with parchment paper, cover, and let rise for 30–45 minutes.
Bake in a preheated oven at 190°C (374°F) for about 18 minutes, until golden brown.
Enjoy your Ohrid-style bagels warm! 
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