Nevsehir Bagel Description and Distinguishing Features of the Product: Nevşehir Bagel is a bakery product synonymous with the local name. It has gained fame in the region through its unique production method and appearance.Unlike the typical shape of bagels produced in other Turkish provinces, Nevşehir Bagel is made with rounded edges close to a rectangle. Additionally, the natural daily chickpea yeast prepared by the experts of Nevşehir province is used in the fermentation of the dough. No sugar or salt is added. Nevşehir Bagel can maintain its freshness for seven to ten days without becoming stale. Production Method: The production of Nevşehir Bagel consists of the preparation of chickpea yeast and the preparation of the bagel. For the yeast preparation, chickpeas grown within a specific geographical boundary are crushed and placed in a wide-bottomed bottle with a narrow mouth. Hot water, equal to the volume of chickpeas, is added to it. The bottle is sealed, and it is left on top of the bagel oven, known as the "oven roof," at a temperature between 30°C and 40°C for 8-9 hours. The formation of yeast is indicated by the foam that accumulates on top. This yeast is transferred to a bowl and kneaded with approximately 200g of flour to obtain dough. The dough is covered and left to ferment at room temperature on top of the bagel oven for about two hours. When the dough surface becomes bubbly, it is used as yeast, and 25kg of flour and 7 liters of water are added to it, kneading until it reaches a smooth consistency. The kneaded second dough is also covered and left to ferment for about two hours. This dough, which has become bubbly, is used as yeast for 50kg of flour; it is kneaded with approximately 50kg of flour and 15 liters of water. It is allowed to ferment for about one and a half hours. As salt and sugar would alter the characteristics of chickpea yeast, they are not added to the dough. The kneaded dough is cut into pieces weighing between 110-120g, shaped into a cylindrical form on a marble surface by hand. The prepared bagels are arranged side by side on a tray, often in rows of ten. To prevent excessive swelling of the bagels, an oval ring is shaped on the top of each bagel. Bagel Glaze (Soup): Mix approximately 20 to 30g of flour, water as needed, and 1 egg or 1 tablespoon of grape molasses. Boil the mixture to cook it like a soup. Then, dilute it by adding water. This mixture is brushed onto the bagels. Nevşehir Bagel is baked in an oven heated to 180-200°C and with wood fire for about 10 minutes. The bagels are then turned and baked for an additional 10 minutes. Once both the top and bottom are evenly baked, the bagels are taken out of the oven, rested, and then served.It is essential to bake the product where it is produced during the Nevşehir Bagel preparation stage, as sending the dough through a cold chain or freezing it and baking it elsewhere would compromise the distinctive features of the product.