@ov3rlaayy.exe: Tekir & Seda Sayan - Yıkamazlar Beni tt şarkı overlay #tekir #sedasayan #overlaylyrics #keşfet #CapCut

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Tuesday 16 June 2026 19:33:00 GMT
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sadecebussy
bussy :
seda sayan versiyonunun daha iyi olmasi
2026-06-17 09:05:15
905
denizizimq
Deniz`☆ :
aşkı harcamanın 80 yolu pls
2026-06-16 19:35:42
94
s.karasuu26
. :
Aşkı harcamanın 80 yolu Gelsinn
2026-06-16 19:42:40
10
the_larein4
★ :
tekirin sesi cok iyi degil mi cildiriyorum
2026-06-18 20:50:56
14
derinveharibo
ekımdegıleylul :
OF COK GIZEL EDİT YAPICAM
2026-06-17 22:36:52
7
leyyagvibess
leyyağvibessy :
teşekkürler
2026-06-17 17:02:20
1
velyx63
𝘔𝘦𝘹𝘰𝘳𝘢 𝘈𝘭𝘪𝘴𝘢 :
MUUQQEEEMMMEEELELLLRL
2026-06-24 10:37:10
1
user348220612
𝙩𝙖𝙣𝙚𝙢’ :
tekir vers daha iyi seda sayanin sesi uymamis bence🙏🏻
2026-06-19 09:26:10
10
gunsss_berraa
Berra :
ilkk
2026-06-16 19:34:26
2
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Rosemary Sea Salt Bagel Recipe 🌿🥯 If you’ve been following my bagel journey, you know I swear by the @Ooni Halo Pro for low-hydration bagel dough. Ooni kindly sent me the new Halo Core to try, and I’ve been having a lot of fun putting it through its paces. It delivers that same spiral mixing performance in a more compact size, making it perfect for recipe testing and smaller batches. See full recipe below with instructions on how I mix bagel dough in the Ooni Hall Core! 📌 Save and follow so you never miss a new bagel recipe! Rosemary Sea Salt Bagels (makes 12) 1000 g high-gluten flour 550 g water 40 g barley malt syrup 25 g salt 5 g instant yeast (about 1.5 tsp) 17 g fresh rosemary @Maldon Salt flakey sea salt Methodology 1. Prep 🌿 Coarsely chop the rosemary and set aside. 2. Mix 💪 Add all ingredients except the rosemary to your mixer. If using the Ooni Halo Core, mix at 10% speed until all of the flour is hydrated and a shaggy dough forms. Increase to 40% speed and mix for 10 minutes. Add the coarsely chopped rosemary, then continue mixing for an additional 2 minutes. The finished dough should be smooth, strong, and have a final dough temperature of 72°F-75°F. 3. Roll 🌀 Divide the dough into 130–135 g pieces. Pre-shape each piece into a short log, then wrap the dough around your hand and roll the seam closed against your work surface. 4. Proof ⏱️ Proof at room temperature for 1–1.5 hours, or until the float test barely passes. Then transfer to the fridge and cold proof for 24–36 hours. 5. Boil 💦 Boil each bagel for 15–20 seconds per side. This sets the crust and creates that classic chewy bagel texture. 6. Top 🧂 Let the bagels drain on a wire rack for about 1 minute, just until the surface becomes slightly tacky. Then top with flaky sea salt. 7. Bake 🔥 Bake at 520°F for about 13 minutes, or until deeply golden brown. Option to use bagel boards for the first few minutes. Every oven is different, so adjust your bake time as needed. #bagel #bagelrecipe #beyondplain
Rosemary Sea Salt Bagel Recipe 🌿🥯 If you’ve been following my bagel journey, you know I swear by the @Ooni Halo Pro for low-hydration bagel dough. Ooni kindly sent me the new Halo Core to try, and I’ve been having a lot of fun putting it through its paces. It delivers that same spiral mixing performance in a more compact size, making it perfect for recipe testing and smaller batches. See full recipe below with instructions on how I mix bagel dough in the Ooni Hall Core! 📌 Save and follow so you never miss a new bagel recipe! Rosemary Sea Salt Bagels (makes 12) 1000 g high-gluten flour 550 g water 40 g barley malt syrup 25 g salt 5 g instant yeast (about 1.5 tsp) 17 g fresh rosemary @Maldon Salt flakey sea salt Methodology 1. Prep 🌿 Coarsely chop the rosemary and set aside. 2. Mix 💪 Add all ingredients except the rosemary to your mixer. If using the Ooni Halo Core, mix at 10% speed until all of the flour is hydrated and a shaggy dough forms. Increase to 40% speed and mix for 10 minutes. Add the coarsely chopped rosemary, then continue mixing for an additional 2 minutes. The finished dough should be smooth, strong, and have a final dough temperature of 72°F-75°F. 3. Roll 🌀 Divide the dough into 130–135 g pieces. Pre-shape each piece into a short log, then wrap the dough around your hand and roll the seam closed against your work surface. 4. Proof ⏱️ Proof at room temperature for 1–1.5 hours, or until the float test barely passes. Then transfer to the fridge and cold proof for 24–36 hours. 5. Boil 💦 Boil each bagel for 15–20 seconds per side. This sets the crust and creates that classic chewy bagel texture. 6. Top 🧂 Let the bagels drain on a wire rack for about 1 minute, just until the surface becomes slightly tacky. Then top with flaky sea salt. 7. Bake 🔥 Bake at 520°F for about 13 minutes, or until deeply golden brown. Option to use bagel boards for the first few minutes. Every oven is different, so adjust your bake time as needed. #bagel #bagelrecipe #beyondplain

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