Turkish Simit (Sesame-Crusted Bread Rings) Recipe

Introduction

Turkish Simit are delicious, chewy sesame-coated bread rings that make a perfect breakfast or snack. Crisp on the outside and soft inside, these traditional breads bring a delightful crunch with every bite and pair wonderfully with cheese, tea, or jam.

Ingredients

• 4 cups all-purpose flour (sifted)
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 tsp kosher salt
• 1 1/2 cups warm water (plus 1-2 tbsp more if needed)
• 1/4 cup vegetable oil
• 1/4 cup grape molasses
• 1/4 cup water
• 2 cups toasted sesame seeds

Instructions

1. Step 1: In the bowl of a stand mixer, sift the flour, then add sugar, yeast, and salt. Make a small well in the center and add the warm water and vegetable oil.
2. Step 2: Using a dough hook, mix until the dough comes together. If it’s too dry, add a tablespoon of water; if too wet, add a tablespoon of flour.
3. Step 3: Knead with the dough hook for about 8 minutes until the dough is no longer sticky and cleans the sides of the bowl.
4. Step 4: Cover with a linen towel and let the dough rise for 1 hour until it doubles in size.
5. Step 5: Place sesame seeds in a large shallow dish. Whisk together the grape molasses and 1/4 cup water in a separate bowl and set both aside.
6. Step 6: Punch down the risen dough and divide into 16 pieces. Roll out 2 pieces into 20-inch tubes by stretching and rolling with your fingers.
7. Step 7: Lay the tubes parallel, pinch the ends together, twist in opposite directions to form a spiral, then bring ends together and pinch to form a ring. Place on a parchment-lined baking sheet. Repeat with remaining dough to make 8 rings total.
8. Step 8: Dip each ring into the molasses mixture, turning to coat well, then dip into sesame seeds to cover completely. Place back on baking sheet.
9. Step 9: Cover loosely with a linen towel and let rise another 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
10. Step 10: Bake for 14 minutes until golden brown. Let cool slightly before serving or cool completely for storing.

Tips & Variations

• For a richer flavor, try brushing the simit with melted butter after baking.
• If grape molasses is unavailable, pomegranate molasses or a mild honey can be used as substitutes.
• Adding a teaspoon of ground mahleb or anise seeds to the dough will give a more authentic, aromatic flavor.

Storage

Store cooled simit in an airtight container or sealed bag at room temperature for up to 2 days. To refresh the crust, warm briefly in a toaster or oven. For longer storage, freeze for up to 1 month, thaw at room temperature, and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make simit without a stand mixer?

Yes, you can knead the dough by hand on a clean surface for about 10-12 minutes until smooth and elastic. It may take a bit more effort, but the results are just as good.

What if I don’t have grape molasses?

Pomegranate molasses or even a mild honey can be used as a substitute for the grape molasses to coat the rings before dipping in sesame seeds. This will add a slightly different but still delicious flavor.

Turkish Simit (Sesame-Crusted Bread Rings) Recipe

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Traditional Turkish Simit are sesame-coated bread rings that are crispy on the outside and soft inside. Made with a simple yeast dough, lightly sweetened with sugar and coated with a grape molasses glaze before being generously rolled in toasted sesame seeds, these delicious golden rings are perfect for breakfast or a snack.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 34 minutes
• Yield: 8 large simit rings 1x
• Category: Bread
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour (sifted)
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 tsp kosher salt
• 1 1/2 cups warm water (plus 1–2 tbsp more if needed)
• 1/4 cup vegetable oil

Coating Ingredients

• 1/4 cup grape molasses
• 1/4 cup water
• 2 cups toasted sesame seeds

Instructions

1. Prepare the dough: In the bowl of a stand mixer, sift in the flour then add sugar, instant yeast, and kosher salt. Make a small well in the center and add the warm water and vegetable oil. Mix using a dough hook until the dough starts to come together.
2. Knead the dough: Continue kneading with the dough hook for about 8 minutes until the dough is no longer sticky and cleans the sides of the bowl. Adjust by adding a tablespoon of water if too dry, or a tablespoon of flour if too wet.
3. First rise: Cover the dough with a linen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4. Prepare coating: While the dough rises, place the toasted sesame seeds in a large shallow dish. In a separate bowl, whisk together the grape molasses and water and set both aside.
5. Shape dough rings: After the first rise, punch down the dough and divide it into 16 equal pieces. Take two pieces at a time and roll each into approximately 20-inch long tubes. Lay the two pieces parallel, pinch the ends together, twist each piece in opposite directions to create a spiral twist, then bring the ends together and pinch to form a ring. Place each ring onto a parchment-lined baking sheet. Repeat until all dough is shaped.
6. Coat the rings: Using one hand, dip each ring into the molasses-water mixture, turning to coat thoroughly, then immediately dip into the sesame seeds, ensuring complete coverage. Place the coated rings back on the baking sheet.
7. Second rise: Cover loosely with a linen towel and let the rings rise for an additional 20 minutes while preheating the oven to 400°F (200°C).
8. Bake: Bake the simit rings in the preheated oven for 14 minutes or until golden brown and crisp on the outside.
9. Cool and serve: Allow the simit to cool slightly before serving for best texture. Store any leftovers in an airtight container or sealed bag once completely cooled.

Notes

• Note 1: Grape molasses can typically be found in Middle Eastern or Mediterranean specialty stores, but you can substitute with pomegranate molasses or a mixture of honey and molasses in a pinch.
• Note 2: Toast the sesame seeds lightly in a dry skillet over medium heat until they turn a light golden color to enhance the flavor and crunch.
• For achieving the traditional look and texture of simit, ensure that the dough is well-kneaded and that the rings are evenly coated with molasses and sesame seeds.
• Simit is best enjoyed fresh but can be reheated briefly in the oven to restore crispness.

Keywords: Simit, Turkish bread, sesame rings, sesame bread rings, grape molasses bread, Middle Eastern bread, yeast bread, breakfast bread