Ankara Bagel Product Description and Distinctive Features: Ankara Bagel is a type of bagel produced in our country, which is thinner, smaller, denser in molasses, and darker in color compared to bagels produced in other regions. It is typically consumed while warm. The dark color of Ankara Bagel is not due to burning but arises from the expertise in the molassing process, where molasses is skillfully applied to the dough, creating a brownish hue. The fame of Ankara Bagel is attributed to the meticulous stages of production, including the preparation of the grape molasses used in production, roasting of sesame seeds, dough preparation, molassing of the dough, and baking with appropriately roasted sesame seeds, each requiring great mastery. The dough of Ankara Bagel, which contains no fat, has a firm texture. It is dipped into concentrated grape molasses with a Brix value of 50-60, then coated with sesame seeds using the appropriate technique and baked in a stone oven with wood fire. It has a dark color and a crunchy texture. The crispiness of Ankara Bagel is greatly influenced by the baking method and the optimal moisture level. It is baked in average ovens at 250-270°C, with a humidity level of 50-52%, and abundant use of sesame. While molassing is done "cold" in some places, in Ankara, it is done "warm." For the molassing process preparation, grape molasses is mixed with water to adjust the Brix value to 50-60, heated up to 45-50°C, and the bagel is dipped into this warm grape molasses. Ensuring the entire surface of the bagel is covered with grape molasses results in a brown color. Making Ankara Bagel: The dough is prepared by kneading wheat flour, drinking water, and table salt (1.50%) for 12 minutes. The kneading process is done by machine. The dough is kneaded for approximately 12 minutes to contain 50-52% water. The yeast quantity is 1.74%, and the salt quantity is 1.50%. The kneaded dough is cut into pieces weighing 100-120 grams and initially rolled out in a straight shape on a marble surface. Then, the two ends of the rolled-out dough are taken in the palm, both stuck together and the circle is expanded. Before dipping the bagel dough, molasses is diluted to around 50-60 Brix. This step is taken to prevent excessive molasses from sticking to the dough and to ensure that sesame seeds adhere easily to the dough. The bagel doughs prepared in this state are lined up on a stainless steel and/or beechwood stick. The surfaces of the bagels are dipped into and lifted from grape molasses at 50-60 Brix several times for 1 to 3 minutes until they turn a light brown color. They are then dropped into a tray of roasted sesame seeds. Each bagel dough in a circular shape is thus covered with an average of 10 grams of sesame seeds. The dough-like bagels are placed on a baking peel and shaped into a smooth round shape. They are then baked in a stone oven with wood fire at 250-270°C for 10-12 minutes. After the first 5 minutes, the bagels are removed from the oven peel, turned, and brought closer to the wood fire. Once out of the oven and rested, the bagels are served. Bagels are typically consumed while still warm. If packaged in paper packaging compliant with the Turkish Food Codex Food Contact Materials and Articles Regulation, there will be no change in the taste of the product when sold outside the geographical boundaries. The use of paper packaging compliant with the Turkish Food Codex Food Contact Materials and Articles Regulation during packaging prevents moisture loss or softening of the bagel due to its own moisture. Since sending the dough in the cold chain or freezing it and sending it elsewhere will alter the distinctive feature of the product, it must be baked where it is produced. The final weight of Ankara Bagel is 60 grams. Since Ankara Bagel is a product that can be sold without packaging, a weight tolerance of -3% is allowed to prevent underweight.