Turkish Simit (Sesame-Crusted Bread Rings) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Bake: Bake the simit rings in the preheated oven for 14 minutes or until golden brown and crisp on the outside.
- 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
