Simit (Turkish Sesame Bread Rings)

About This Recipe

Simit is Turkey's most iconic street food, a ring of chewy bread coated thickly in toasted sesame seeds, sold from red glass carts by vendors calling out across cities from Istanbul to Izmir since the Ottoman era. The dough is shaped into ropes, twisted into rings, then dipped in a mixture of water and pekmez (grape molasses) before being pressed into a bed of sesame seeds — this dip is what gives simit its deep golden color and faint sweetness. Baked until the crust turns dark gold and cracklingly crisp while the interior stays soft and slightly chewy, simit is eaten plain, split and buttered, or alongside a glass of tea for a classic Turkish breakfast on the go.

Ingredients

Serves 6

• 4 cupsbread flour
• 1.5 cupswarm water
• 2 tspinstant yeast
• 1 tbspsugar
• 1.5 tspsalt
• 2 tbspolive oil
• 1/3 cuppekmez (grape molasses)
• 1 cupwater(for the pekmez dip)
• 1.5 cupssesame seeds

Instructions

1. 1

   Make the dough

   Combine flour, warm water, yeast, sugar, salt and olive oil into a smooth, elastic dough; knead 10 minutes.

2. 2

   First rise

   Cover and let rise in a warm spot for 1 hour until doubled.

3. 3

   Shape the rings

   Divide the dough into 6 pieces, roll each into a long rope about 24 inches, then fold in half and twist the two strands together before joining the ends into a ring.

4. 4

   Prepare the dip

   Whisk pekmez with water in a wide shallow bowl; spread sesame seeds in a separate wide dish.

5. 5

   Coat the rings

   Dip each ring fully in the pekmez mixture, then press both sides firmly into the sesame seeds to coat generously.

   Press hard into the sesame seeds — a thick, even coating is essential to authentic simit.

6. 6

   Second rise

   Place the coated rings on a lined tray and let rest, uncovered, 20 minutes.

7. 7

   Bake

   Bake at 220C/425F for 18-20 minutes until deep golden brown and the sesame seeds are toasted.

Variations

• •

  A sweeter version rolled with tahini and pekmez inside is sometimes called simit tatlisi, more of a dessert bread.

• •

  Some bakeries add a bit of yogurt to the dough for a softer, slightly tangier crumb.

• •

  Mini simit rings are made as bite-sized snacks for children or parties.

Storage

Best eaten the day it's baked; store leftovers in a paper bag (not plastic, which softens the crust) at room temperature for a day, or freeze and re-crisp in the oven at 180C/350F for 5-7 minutes.

Frequently Asked Questions