Authentic Turkish Simit (Sesame Crusted Bread Rings)
Turkish Simit
Crunchy sesame-crusted bread rings with a soft, chewy interior. A classic Turkish street food favorite.
Nutrition (per serving)
There is nothing quite like the smell of fresh Simit wafting through the streets of Istanbul in the morning. Often called a 'Turkish bagel,' these circular breads are much more than that; they are a cultural icon. Encased in a thick crust of toasted sesame seeds and dipped in a sweet molasses glaze before baking, they offer a delightful contrast between a crunchy exterior and a soft, pillowy crumb inside.
Making these at home is a labor of love that is surprisingly achievable for any home baker. The secret lies in the double-dip: first into a mixture of grape molasses and water, then into a mountain of toasted sesame seeds. Whether you’re serving them for a traditional Turkish breakfast with feta cheese, olives, and tomatoes, or just snacking on one warm from the oven with a glass of black tea, these golden rings will transport your kitchen straight to the Bosphorus.
Ingredients
- All-purpose flour:3.5 cups
- Warm water:1 cup
- Active dry yeast:2.25 tsp
- Granulated sugar:1 tsp
- Salt:1 tsp
- Olive oil:2 tbsp
- Grape molasses (Pekmez) or honey:1/3 cup
- Water (for the glaze):1/4 cup
- Toasted sesame seeds:1.5 cups
Instructions
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In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
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Add the olive oil, salt, and half of the flour to the yeast mixture. Stir to combine, then gradually add the remaining flour until a dough forms.
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Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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Punch down the risen dough and divide it into 12 equal-sized pieces. Roll each piece into a long rope about 10-12 inches long.
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Take two ropes and twist them together. Connect the ends to form a ring, pinching them firmly to seal the circle. Repeat with the remaining pieces to make 6 rings.
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In a shallow bowl, whisk together the molasses and 1/4 cup of water. Place the sesame seeds in another shallow bowl.
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Dip each dough ring first into the molasses mixture, ensuring it is fully coated, then immediately dredge it through the sesame seeds until completely covered.
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Place the rings on the prepared baking sheet. Let them rest for another 15 minutes.
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Bake for 18-22 minutes, or until the Simits are a deep golden brown and sound hollow when tapped on the bottom.
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Transfer to a wire rack to cool slightly. Serve warm for the best texture.
Tips & Notes
- If you can't find grape molasses (Pekmez), honey or maple syrup works as a great substitute for the glaze.
- Make sure your sesame seeds are toasted before coating; if they are raw, the flavor won't be as nutty and deep.
- To get a really crunchy crust, you can spray the oven with a little water just as you put the tray in to create steam.
