Turkish Simit (Sesame-Crusted Bread Rings)
Chewy, golden Turkish street-bread rings with a thin crisp crust, coated in a toasted sesame blanket after a quick dip in sweet-tangy grape molasses. Perfect with tea, cheese, and olives.
- Prep
- 55 min
- Cook
- 20 min
- Wait
- 1 hr 45 min
- Total
- 3 hr
- Makes
- 8 simit (about 5-inch / 13 cm rings)
Steps
Before you start
- Read the timing: about 3 hours total, including a 1-hour rise, a 10-minute rest, and a 20-minute final proof.
- Use grape molasses (pekmez) if you can; it is less bitter than cane molasses and gives simit its classic color and flavor.
- Position two oven racks in the upper and lower thirds, and line two large baking sheets with parchment paper.
- Weigh the flour on a scale if possible. The dough should be firm and slightly tacky, not sticky.
Mix the dough
- In a large bowl or stand mixer bowl, whisk together the bread flour, instant yeast, sugar, and salt.
- Add the warm water and olive oil.
- Stir with a wooden spoon (or mix on low with the dough hook) for 2 to 3 minutes until no dry flour remains and a shaggy dough forms.
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Ready when: A shaggy dough with no dry flour left in the bowl.
Tip: Keep the salt and yeast on opposite sides of the bowl when adding the flour if you are not whisking; direct contact can slow the yeast.
Knead until smooth
- Knead on a lightly floured surface for 8 to 10 minutes by hand, or 6 to 7 minutes on medium-low with the dough hook.
- The dough will be firm and slightly tacky.
- Add flour 1 tablespoon at a time only if it sticks stubbornly to your hands.
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Ready when: Dough is smooth and elastic, and springs back slowly when poked with a finger.
Tip: Simit dough is stiffer than most bread dough. This is what keeps the rings from spreading when baked.
First rise
- Form the dough into a ball and place it in a large bowl lightly greased with olive oil, turning once to coat.
- Cover with a towel or plastic wrap and let rise in a warm spot (75–80°F / 24–27°C) for about 1 hour.
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Ready when: Dough has nearly doubled in size and a floured fingertip pressed in leaves a dent that slowly fills back.
Prepare the coatings
- Toast the sesame seeds in a dry skillet over medium-low heat for 3 to 4 minutes, stirring constantly, until pale golden and fragrant.
- Pour into a wide shallow dish and cool completely.
- In a second wide shallow dish, whisk the grape molasses with the water until smooth and uniform.
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Ready when: Sesame seeds are pale golden and smell nutty; the molasses dip looks like thin, evenly brown syrup.
Tip: Sesame burns in seconds. Pour it out of the hot pan right away, and do not toast it until deep brown since it will bake further in the oven.
Divide and rest
- Turn the risen dough onto a clean, unfloured counter and press out the large bubbles.
- Divide into 8 equal pieces of about 105 g (3.7 oz) each.
- Roll each piece into a tight ball, cover with a towel, and rest for 10 minutes so the gluten relaxes.
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Ready when: Balls feel soft and no longer spring back when you start to stretch them.
Shape the rings
- Working with one ball at a time on an unfloured counter, roll it into a rope about 24 inches (60 cm) long, with even thickness.
- Fold the rope in half and twist the two strands around each other 6 to 8 times.
- Bring the ends together to form a ring, pinch the ends firmly together, and press the seam flat for a tight seal.
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Ready when: Each ring is about 5 inches (13 cm) across with a securely pinched seam.
Tip: If the rope keeps shrinking back, let it rest for 2 minutes under a towel, then keep rolling. A bare counter gives better grip than a floured one.
Dip and coat
- Dip each ring fully into the molasses mixture, flipping once, then lift and let the excess drip off for a few seconds.
- Lay it in the sesame seeds, turn to coat both sides generously, and press lightly so the seeds stick.
- Place on a parchment-lined baking sheet, 4 rings per sheet, spaced at least 2 inches (5 cm) apart.
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Ready when: Rings are fully coated in a thick, even layer of sesame with no bare patches.
Tip: Let the molasses drip well first. Too much dip makes the seeds slide off and the crust burn.
Final proof and preheatOven 450°F / 230°C
- Position racks in the upper and lower thirds of the oven and preheat to 450°F (230°C).
- Let the shaped rings rest uncovered at room temperature for 20 minutes while the oven heats.
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Ready when: Rings look slightly puffy and the center hole has narrowed a bit, but they have not doubled.
Tip: Do not over-proof. A short rest keeps the crumb chewy and the rings neat.
Bake the simitOven 450°F / 230°C
- Bake both sheets at 450°F (230°C) for 18 to 22 minutes, swapping and rotating the pans halfway through, until deeply golden brown.
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Ready when: Deep golden brown crust, sesame toasty and fragrant, bottoms sound hollow when tapped, and internal temperature reaches 200°F (93°C).
Tip: If the sesame is browning faster than the bread, tent loosely with foil for the last 5 minutes.
Cool briefly
- Transfer the simit to a wire rack and cool for at least 15 minutes.
- The crust is crispest when warm, and the crumb finishes setting as it cools.
- Serve warm or at room temperature.
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Ready when: Rings are just warm to the touch and the crust feels crisp.
Good to know
Tips
- Roll the ropes evenly thick; thin spots burn and thick spots stay doughy.
- Pinch and flatten the seam firmly, or the rings will unravel in the oven.
- A very hot oven (450°F / 230°C) gives the signature thin crisp crust and chewy interior.
- Serve split with white cheese, tomato, cucumber, and olives, or simply with hot tea.
Make ahead
"Shape and coat the rings, then cover and refrigerate on the baking sheets for up to 12 hours. Let stand at room temperature for 30 minutes before baking, and add 1–2 minutes to the bake time if needed."
Storage & reheating
"Room temperature: up to 1 day in a paper bag (a sealed plastic bag softens the crust). Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped well. Reheat from fridge or frozen in a 350°F (175°C) oven for 5–10 minutes until warm and crisp."
Substitutions
- grape molasses (pekmez) → Date syrup, or 6 tbsp light molasses plus 2 tbsp water... or simply use 1/2 cup honey thinned with the 1/2 cup water. Date syrup is the closest in flavor; honey gives a sweeter, lighter color.
- bread flour → All-purpose flour. Use the same weight; the simit will be slightly less chewy.
- instant yeast → Active dry yeast, 2 3/4 tsp (8.5 g). Dissolve in the warm water with the sugar for 5–10 minutes until foamy before mixing.
- hulled white sesame seeds → Unhulled sesame seeds. They give a darker, nuttier crust; toast for slightly less time.