Name: Homemade Turkish Simit: Sesame-Spun Bread Rings Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 54 min
Cuisine: Turkish
Ingredients: 4 cups all-purpose flour (sifted); 1 tbsp sugar; 2 tsp instant yeast; 1 tsp kosher salt; 1.5 cups warm water (plus 1-2 tbsp if needed); 1/4 cup vegetable oil; 1/4 cup grape molasses; 1/4 cup water; 2 cups toasted sesame seeds

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Introduction

Simit is a beloved Turkish bread ring, crunchy on the outside and soft inside, coated generously with sesame seeds. This homemade version lets you enjoy the iconic flavors and textures right from your kitchen.

A tall stack of sesame-covered bagels, showing six bagels in total, each with a golden brown crust densely coated with white and light brown sesame seeds, and a soft, light interior visible on the sides. The bagels are piled unevenly on a white plate, with the top bagel almost perfectly round and the others slightly tilted, creating a rustic look. The plate sits on a wooden surface with a white marbled texture in the background, giving a clean and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (sifted)
1 tbsp sugar (to enhance flavor)
2 tsp instant yeast (for quick rise)
1 tsp kosher salt (to balance flavor)
1.5 cups warm water (plus 1-2 tbsp if needed)
1/4 cup vegetable oil (to add moisture)
1/4 cup grape molasses (helps sesame seeds stick)
1/4 cup water (to mix with molasses)
2 cups toasted sesame seeds (for iconic flavor)

Instructions

Step 1: In the bowl of a stand mixer, sift the flour, then mix in sugar, instant yeast, and kosher salt. Make a small well in the center and pour in the warm water and vegetable oil.
Step 2: Using the dough hook, mix ingredients until the dough forms. Add water or flour as needed to reach a soft, non-sticky texture.
Step 3: Knead the dough with the dough hook for about 8 minutes until smooth and elastic.
Step 4: Cover the bowl with a linen towel and let the dough rise in a warm place for 1 hour, until doubled in size.
Step 5: Place toasted sesame seeds in a shallow dish. In a separate bowl, whisk together grape molasses and water for the coating.
Step 6: Punch down the risen dough and divide it into 16 equal pieces. Roll out two pieces into 20-inch-long tubes each.
Step 7: Lay the two tubes parallel, pinch the ends together, and twist in opposite directions to form a spiral. Bring the ends together and pinch to shape a ring.
Step 8: Dip each ring into the molasses mixture, turning to coat fully, then dip into the sesame seeds to cover.
Step 9: Cover the rings loosely with a linen towel and let rise for another 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
Step 10: Bake the simit rings for about 14 minutes or until golden brown and crisp on the outside.

Tips & Variations

Use grape molasses or pomegranate molasses for an authentic tangy-sweet flavor that helps sesame seeds adhere better.
For a richer dough, substitute some of the vegetable oil with melted butter.
Try sprinkling coarse sea salt on top before baking for a savory twist.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes.

Storage

Store simit in an airtight container at room temperature for up to 2 days to maintain crispness. For longer storage, freeze the baked rings in a sealed bag and thaw at room temperature. Reheat in a warm oven for a few minutes to refresh the crust before serving.

How to Serve

A tall stack of sesame-covered bagels with a golden-brown crust sits on a white plate, each bagel displaying a rough texture topped densely with toasted sesame seeds. The bagels are piled high, several layers thick, with some leaning on each other, showing their airy, light interior and glossy tops. The background features a white marbled texture that contrasts softly with the warm colors of the bagels. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make simit without grape molasses?

You can substitute grape molasses with pomegranate molasses or a mixture of honey and water, but the flavor and stickiness may vary slightly.

How do I know when simit dough has risen enough?

The dough should roughly double in size and feel puffed up. Pressing lightly with your finger should leave a slight indentation that slowly fills back in.