Turkish Simit: Sesame-Crusted Ring

Simit, a quintessential Turkish street food, often likened to a sesame-crusted bagel, stands as a testament to Turkey’s rich culinary heritage. These delightful bread rings, traditionally braided, are first dipped in a diluted molasses syrup (often grape molasses or pekmez) and then generously coated with toasted sesame seeds before baking. The result is a uniquely satisfying texture: a wonderfully crunchy, golden-brown exterior that gives way to a light, airy, and fluffy interior, infused with a distinct nutty aroma and flavor from the sesame.

Across Turkey, the sight and smell of simit are ubiquitous, with vendors pushing mobile carts laden with these warm, inviting rings. It’s a staple enjoyed from bustling city streets to quiet village cafes. Much like in Egypt, where simit also holds a cherished place, Turks often pair their simit with a variety of savory accompaniments. Common pairings include slices of creamy white cheese, briny olives, cool cucumber, and ripe tomatoes, creating a refreshing breakfast or light lunch. However, simit’s versatility extends to sweet pairings as well; a generous slather of chocolate spread, butter, various jams, or golden honey transforms it into a delightful treat. Regardless of the topping, simit is highly appreciated as a comforting snack, especially when accompanied by a steaming cup of traditional Turkish tea, making it a perfect moment of culinary bliss.

Contents

Toggle

Simit Bread: A Journey Through Taste and Memory

---

For many, simit isn’t just a food; it’s a cherished memory, a comforting presence that spans generations. My own journey with simit stretches back as far as I can recall. In Egypt, it’s more than a classic street food; it’s an everyday luxury. I was incredibly fortunate to experience the very best of it daily during my elementary school years. My school was perfectly situated on the same vibrant street as the city’s most renowned simit spot, right at the bustling gates of the zoo. The aroma of freshly baked simit, warm and inviting, became an indelible part of my childhood, a simple pleasure that marked the start of countless days. This early connection fostered a deep appreciation for this humble yet extraordinary bread, inspiring me to recreate its magic in my own kitchen and share that joy with others.

Featured Comment ⭐⭐⭐⭐⭐

“These turned out perfectly. I used black and white sesame seeds, which added a beautiful contrast. I made some red lentil hummus to go with them, and it was a divine combination. Absolutely recommend!” – Ellie

Pro Tip: Make-Ahead Magic for Your Simit Dough

One of the best ways to streamline your baking process is to prepare the simit dough in advance. You can tightly wrap the dough and store it in the refrigerator for up to 3 days. This method not only saves time on baking day but can also enhance the flavor development of the dough. When you’re ready to bake, simply remove the dough from the fridge, allow it to come to room temperature, and let it rise appropriately until doubled in size before shaping and baking. This flexibility makes fresh, homemade simit more accessible even on busy days.

Simit (Turkish Bagel)

Crispy on the outside and wonderfully soft inside, Turkish Simit is a beloved sesame-topped bread ring, treasured for its rich aroma and deeply satisfying texture. This iconic Turkish “bagel” makes a delightful addition to your breakfast or lunch table, or serves as a perfect companion for an afternoon cup of tea.

4.95 from 17 votes

Print Recipe
Pin Recipe

Course:
Bread, Breakfast, Snack

Cuisine:
Mediterranean, Middle East, Turkish

Diet:
Halal

Prep Time:
30 minutes

Cook Time:
30 minutes

Rising Time:
1 hour 15 minutes

Total Time:
2 hours 15 minutes

Servings:
4

Calories:

416kcal

Author:
Amira

Ingredients

• 2 cups (260g) all-purpose flour
• ⅔ cup (150ml) warm water, adjusting as needed based on flour absorption
• 1 teaspoon active dry yeast
• 1 teaspoon salt

For dipping:

• 2 Tablespoons molasses
• 4 Tablespoons water
• 1 Tablespoon all-purpose flour
• 100g toasted sesame seeds

Instructions

Making the Dough:

1. In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
2. Gradually add the warm water to the dry mixture, mixing until a cohesive dough begins to form. Continue to knead the dough for 6-8 minutes, either by hand or using a stand mixer with a dough hook, until it becomes smooth, pliable, and elastic. The dough should spring back slightly when gently poked.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until it has doubled in size. This process typically takes around 1 hour, but the exact time can vary depending on your kitchen’s ambient temperature.

Preparing the Dipping Mixture:

1. In a separate shallow bowl, combine the molasses, water, and flour. Whisk vigorously until all the ingredients are thoroughly dissolved and you have a smooth, thin liquid. This mixture will give the simit its characteristic color and help the sesame seeds adhere.

Shaping and Baking the Simit:

1. Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Shape the dough into an 8-inch (approximately 20cm) log.
2. Using a sharp knife or dough scraper, cut the log into 8 equal pieces, each about 1 inch (2.5cm) thick.
3. Take two of the dough strips and roll each one into a long, thin rope, approximately 20 inches (50cm) in length. Aim for an even thickness throughout.
4. Place the two ropes side by side. Pinch the ends together firmly. Then, twist the two ropes in opposite directions to create a beautiful braided pattern.
5. Form the twisted dough into a ring, bringing the two pinched ends together and tucking them neatly underneath to seal the ring. Repeat this process with the remaining dough strips to form all 4 simit rings.
6. Dip each dough ring first into the prepared molasses mixture, ensuring it’s fully coated.
7. Immediately after dipping, transfer the ring to a shallow dish filled with toasted sesame seeds, pressing gently to coat both sides generously with seeds.
8. Place the prepared simit rings onto a baking sheet lined with parchment paper. Allow them to rise again for an additional 15 minutes while your oven preheats.
9. Meanwhile, preheat your oven to 425°F (220°C). Bake the simit on the medium rack for 12 minutes, or until they are beautifully golden brown and fully baked, achieving that perfect crisp exterior.

Video: How to Make Simit (Turkish Bagel)

Watch this helpful video to see the simit making process in action:

Important Notes for Perfect Simit

• Kneading Assistance: This bread requires thorough kneading to develop its characteristic texture. While hand kneading is possible, a stand mixer fitted with a dough hook will make the process much easier and quicker. If kneading by hand, be prepared for a slightly longer workout to achieve the smooth, elastic dough.
• Advance Preparation: To simplify your baking schedule, you can prepare the simit dough ahead of time. After the initial rise, tightly wrap the dough and refrigerate it for up to 3 days. When ready to use, allow it to return to room temperature and complete its second rise before shaping.
• The Magic of Sesame Seeds: Do not skip the sesame seeds! They are crucial for simit’s signature crunch, irresistible nutty flavor, and appealing appearance. Use toasted sesame seeds for the best aroma and taste.
• Molasses Alternatives: While molasses is the traditional choice for the dipping syrup, if you find it difficult to source, malt syrup can be used as a suitable substitute. It will provide a similar depth of color and subtle sweetness.
• Hot Oven Baking: For the best crust development and a beautiful “oven spring” (the final burst of rising in the oven), simit should always be baked in a preheated hot oven. This ensures a crisp exterior and a light, airy interior.
• Storage and Freezing: Freshly baked simit loaves are best enjoyed on the day they are made for optimal flavor and texture. If you have leftovers or want to prepare a larger batch, simit freezes exceptionally well. Place them in freezer bags for up to 3 weeks. To serve previously frozen simit, it’s highly recommended to toast them for a few minutes to restore their delightful crispness.
• Please ensure to check our nutrition disclaimer policy for detailed information.

Nutrition Facts (per serving)

Calories: 416kcal

|

Carbohydrates: 64g

|

Protein: 12g

|

Fat: 13g

|

Saturated Fat: 2g

|

Sodium: 593mg

|

Potassium: 359mg

|

Fiber: 5g

|

Sugar: 8g

|

Calcium: 274mg

|

Iron: 7mg

Tried this Recipe? Pin it for Later!

Mention @AmirasPantry or tag #AmirasPantry when you share your delicious creations!

How to Make Authentic Turkish Simit: A Step-by-Step Guide

Crafting homemade Turkish simit is a rewarding experience that brings the flavors of Istanbul right into your kitchen. The recipe relies on a few fundamental ingredients common to most yeast bread recipes, along with the special additions of molasses and sesame seeds that give simit its distinctive character. Molasses, a key ingredient for both flavor and color, can typically be found in the baking aisle of most grocery stores, often alongside corn syrup, or sometimes near maple syrup in the breakfast section. If you can’t find it, don’t worry, malt syrup makes a good substitute.

Follow these detailed steps to create your own batch of delicious, authentic Turkish simit:

1. Prepare the Dough: In a spacious mixing bowl, combine the measured all-purpose flour, active dry yeast, and salt. Use a whisk or spoon to thoroughly mix these dry ingredients, ensuring the yeast and salt are evenly distributed throughout the flour. This step is crucial for consistent rising and flavor.
2. Knead to Perfection: Begin adding the warm water gradually, mixing as you go, until a shaggy dough starts to form. Transfer the dough to a clean, lightly floured surface or, ideally, use a stand mixer fitted with a dough hook. Knead the simit dough vigorously for 6-8 minutes. The goal is to achieve a smooth, elastic, and non-sticky dough that springs back when gently pressed. Over-kneading will result in a tough simit, while under-kneading will lead to a dense texture. After kneading, place the dough back into a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm spot until it has visibly doubled in size. This primary rise typically takes about 1 hour, but be mindful of your room temperature.
3. Divide and Shape the Dough: Once the dough has completed its first rise, gently punch it down to release the air. Turn the dough out onto a lightly floured countertop. Using your hands, carefully shape the dough into a uniform 8-inch (approximately 20cm) log. Then, with a sharp knife or a bench scraper, divide this log into 8 equal pieces. These pieces will be the building blocks for your simit rings.
4. Form the Ropes: Take two of the 1-inch dough strips you just cut. On your lightly floured surface, roll each strip into a long, thin rope, aiming for a length of about 20 inches (50cm) and a consistent thickness. The longer and thinner you can make these ropes without breaking them, the more elegant your braided simit will appear. Place these two long ropes side-by-side. Firmly pinch the very ends of the two ropes together at one side.

5. Twist and Form Rings: With the pinched ends secured, gently twist the two ropes in opposite directions, creating a beautiful spiral or braided effect. Continue twisting along the entire length of the ropes. Once twisted, bring the other ends together to form a ring, pinching them firmly and tucking them neatly underneath to seal the simit. Repeat this braiding and shaping process for all remaining dough portions to create four distinct simit rings.
6. Prepare the Molasses Dip: In a shallow bowl, combine the molasses, water, and the additional tablespoon of flour. Whisk these ingredients together until the mixture is smooth and the flour has completely dissolved. This molasses bath is what gives simit its signature dark, shiny crust and a hint of sweet flavor.
7. Dip in Molasses and Sesame: Carefully dip each simit dough ring into the molasses mixture, ensuring both sides are thoroughly coated. Immediately after, transfer the molasses-dipped ring into a second shallow dish filled with toasted sesame seeds. Press the simit gently into the seeds to ensure an even and generous coating on both sides. The sesame seeds are crucial for simit’s texture and nutty flavor.
8. Second Rise and Bake: Place the fully coated simit rings onto a baking sheet that has been lined with parchment paper, leaving enough space between each for expansion. Allow the simit to undergo a final, shorter rise for about 15 minutes. While they are resting, preheat your oven to a hot 425°F (220°C). Bake the simit on the medium rack of your preheated oven for approximately 12 minutes, or until they are beautifully golden brown, crisp on the outside, and baked through. Keep a close eye on them to prevent over-browning.

Simit Baking Tips for Success

Achieving the perfect simit involves a few key considerations that can elevate your baking experience and the final product:

• Kneading Method: For ease and efficiency, using a stand mixer equipped with a dough hook is highly recommended for kneading simit dough. This bread requires substantial kneading to develop its elasticity and soft interior. If you’re kneading by hand, prepare for a good arm workout; it will take a bit longer but is absolutely achievable.
• Embrace the Sesame: The toasted sesame seeds are not merely a garnish; they are integral to simit’s identity. They contribute significantly to its unique crunch, delightful nutty flavor, and appealing texture. Do not be tempted to skip them, as they are a hallmark of authentic simit.
• Molasses Substitutions: While traditional Turkish simit uses grape molasses (pekmez) or a similar molasses, if you are unable to find it, malt syrup makes an excellent alternative. It offers a comparable depth of flavor and helps achieve that signature dark, glossy crust.
• High Heat Baking is Key: Simit benefits immensely from being baked in a hot oven. The high temperature promotes rapid crust development, resulting in that desirable crisp exterior, and contributes to a good “oven spring,” which helps the bread achieve its light and airy internal structure.
• Optimal Freshness: Simit is truly at its best when consumed on the day it’s baked. The crisp crust and soft interior are most pronounced shortly after coming out of the oven.
• Freezing and Reheating: If you plan to store simit, it freezes exceptionally well. Place cooled simit loaves in airtight freezer bags, and they will keep for up to 3 weeks. For optimal enjoyment after freezing, it’s best to toast them lightly before serving. This revives their crispness and warmth, making them almost as good as fresh.

Frequently Asked Questions About Simit

You’ll Also Love These Related Recipes