Simit (also known as Turkish sesame bread) is a staple baked good and popular Turkish street food. Also sometimes referred to as Turkish Bagels, they are delicious, comforting, crispy on the outside and chewy on the inside. This recipe includes detailed instructions on how to get the perfect twisted shape. Make sure to also watch the step-by-step video.
Enjoy your homemade simit as a snack or for breakfast with fresh cheese, my Turkish Eggs recipe, and hot tea on the side.
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What is Simit?
Simit is a circular Turkish bread coated with sesame seeds. This iconic treat is a staple of Turkish breakfasts and street food culture. Its history dates back to the Ottoman Empire, where it was sold by street vendors carrying trays on their heads.
While simit is often compared to bagels due to its shape (some people even call it a Turkish Bagel), the two differ significantly in texture and preparation. Unlike bagels, simit is not boiled before baking.
It is similar to Jerusalem Sesame Bread (Ka’ak al Quds). If you are looking for a more traditional sesame bagel, check out my Montreal style bagels or New York Style Bagels recipes. Also, try my Homemade Soft Pretzel recipe.
Its distinctive flavor comes from being dipped in a grape molasses-water mixture before being coated in sesame seeds and baked to golden perfection.
Without getting into a geopolitical discussion, Turkish simit is very similar to Greek koulouri. Afterall, both modern nations have a long and intertwined history. For me, Simit should be rolled and twisted whereas koulouri has a more round shape and appearance.
Ingredients
This is actually a pretty straightforward recipe with standard pantry ingredients. The only tricky ingredient is Grape Molasses. Here’s what you’ll need to make simit at home:
- Flour: I recommend using All-purpose flour. But if you want to use whole wheat flour, I would recommend that you only sub about ¼ of the amount. If you are a fan of whole wheat flour, check out some of my other recipes: whole wheat focaccia and whole wheat no knead bread.
- Yeast: You can use Instant Yeast or Dry Active Yeast in this recipe. Instant yeast can be mixed right into the flour and doesn’t need to be activated in water first like dry active.
- Grape Molasses (üzüm pekmezi): Essential for that signature simit flavor. You can find it at your local Turkish store or online. It’s not always easy to find, so you can definitely use pomegranate molasses or honey can be used as alternatives. I use honey in my Jerusalem Sesame Bread recipe which I think you should also try.
- Sesame seeds: Coats the simit and adds a nutty, toasted flavor. White sesame seeds are traditional, but black sesame or a mix can also be used. I would use untoasted sesame seeds as they will toast when baking. If you were to use pre-toasted sesame seeds, they may burn during the bake.
Refer to the recipe card at the bottom of this post for the full list of ingredients and quantities.
How to Make this Turkish Simit Recipe
This recipe may seem complicated, but it's actually really straightforward. I recommend you read through all the steps to get your bearings.
Step 1. Prepare the Dough. In the bowl of a stand mixer, add the water, sugar and yeast. Mix and let stand until frothy, about 5-10 minutes (Image 1). Add the flour and salt. Knead on medium-low speed with the dough hook attachment for 6-8 minutes until a dough ball forms (Image 2). You can also use a large bowl to make the dough by hand and knead it on the counter.
Step 2. Cover and Rise. Lightly oil the dough ball and place it in a bowl to rise. You can let it rise in the same mixing bowl. Cover the dough with a damp cloth or plastic bag (Image 3). Let it rise for 1 hour or until it doubles in size (Image 4).
Step 3. Portion and Shape. At this point preheat your oven to 425F (220C). Line a large baking sheet with parchment paper. Divide the dough into 8 equal portions. Take one piece and roll it out into a long rope about 24 inches long. Fold the rope in half and start to twist. Join both ends of the twisted rope together to form a twisted ring (Image 5).
Step 4. Repeat the Process. Repeat with the remaining dough portions (Image 6).
Step 5. Dress. In a shallow bowl, combine the molasses with ¼ cup of water to loosen it up. In another shallow bowl, add your sesame seeds. Dip each ring into the molasses mixture and coat evenly then dip into the sesame seeds. Press gently so the seeds stick. Transfer the dressed simit rings to the parchment paper-lined baking tray (Images 7-8).
Step 6. Bake. Bake for 20-25 minutes in the preheated oven or until golden brown and crisp (Image 9).
Simit Video Tutorial
Serving Suggestions
Traditionally, simit is paired with feta cheese, olives, tomatoes, cucumbers, and a cup of Turkish tea. It’s also delicious with jams or spreads like tahini.
I like to serve it for breakfast with my Turkish Eggs recipe or some of my Mediterranean breakfast recipes like Homemade Labneh, Labneh Balls, Ful Medames (strewed fava beans), or Musabaha (warm chickpeas with tahini).
Simit can also be split open just like a bagel and slathered with cream cheese and other toppings. Or enjoyed with some sunny side eggs.
Expert Tips
- Dough Consistency: If your dough feels too sticky, add a tablespoon of flour at a time until it’s pliable and soft. If it’s too dry, add a teaspoon of water and continue to knead.
- Even Coating: Make sure to coat both sides of the dough rings in sesame seeds!
- Twisting Technique: The twist in the dough isn’t just decorative; it helps the simit bake evenly. Practice makes perfect so don’t worry too much if you don’t get it right the first time. Make sure to watch the video.
- Use a pizza stone: For an extra-crispy crust, bake the simit on a preheated pizza stone. This somewhat replicates the traditional ovens simits are baked in.
- Want a smaller hole? If you want to shape Simit more like a traditional bagel, don't roll out the dough ropes as long. Shorter dough ropes will yield a more compact simit.
- Eat them warm! Simit has a tendency to toughen up after it gets baked and cools down. I like to warm them up in a toaster oven or air fryer for a few minutes to soften them up.
Recipe FAQs
Yes! Prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping.
Store in an airtight container for up to 2 days. For longer storage, freeze the baked simit. Reheat in the oven or air fryer directly from frozen.
Yes, but the texture will be denser. Try using a 25/75 mix of all-purpose and whole wheat flour for a balance of flavor and texture.
You can experiment with gluten-free flour blends, but the texture may differ significantly. Adding xanthan gum can help mimic the elasticity of gluten. But do this only if you have experience altering recipes.
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Recipe Card
Simit (Turkish Sesame Bread Recipe)
Equipment
- Stand Mixer - Optional
Ingredients
Dough Ingredients
- 1 ½ cups Lukewarm water - 355 grams
- 1 tablespoon sugar - 12 grams
- 2 ¼ teaspoon Dry active yeast - 7 grams (or 1 packet)
- 3 ½ cups All purpose flour - 525 grams
- 2 teaspoon Salt - 10 grams
- Olive oil for brushing
Dressing
- ¼ cup Grape molasses - See note
- ¼ cup Water
- ½ cup Sesame seeds - Use untoasted sesame seeds if possible
Instructions
- Prepare the Dough. In the bowl of a stand mixer, add 1 ½ cups Lukewarm water, 1 tablespoon sugar and 2 ¼ teaspoon Dry active yeast. Mix and let stand until frothy, about 5-10 minutes. Add 3 ½ cups All purpose flour and 2 teaspoon Salt. Knead on medium-low speed with the dough hook attachment for 6-8 minutes until a dough ball forms. You can also use a large bowl to make the dough by hand and knead it on the counter. NOTE: If the dough is not coming together, add more flour one tablespoon at a time until a supple dough ball forms.
- Cover and Rise. Lightly oil the dough ball and place it in a bowl to rise. You can let it rise in the same mixing bowl. Cover the dough with a damp cloth or plastic bag. Let it rise for 1 hour or until it doubles in size.
- Portion and Shape. At this point preheat your oven to 425F (220C). Line a large baking sheet with parchment paper. Divide the dough into 8 equal portions. Take one piece and roll it out into a long rope about 24 inches long. Fold the rope in half and start to twist. Join both ends of the twisted rope together to form a twisted ring. NOTE: If you meet some resistance as you roll, let the dough rest for a few minutes and then continue.
- Repeat the Process. Repeat with the remaining dough portions.
- Dress. In a shallow bowl, combine ¼ cup Grape molasses with ¼ cup Water to loosen it up. In another shallow bowl, add ½ cup Sesame seeds. Dip each ring into the molasses mixture and coat evenly then dip into the sesame seeds. Press gently so the seeds stick. Transfer the dressed simit rings to the parchment paper-lined baking tray.
- Bake. Bake for 20-25 minutes in the preheated oven or until golden brown and crisp. NOTE: Simit has a tendency to get a little tough and chewy after it cools down. I like to warm them up in a toaster oven or air fryer for a few minutes to soften them up.
Video
Notes
-
- Flour: I recommend using All-purpose flour. But if you want to use whole wheat flour, I would recommend that you only sub about ¼ of the amount.
-
- Grape Molasses (üzüm pekmezi): Essential for that signature simit flavor. You can find it at your local Turkish store or online. It’s not always easy to find, so you can definitely use pomegranate molasses or honey as alternatives.
-
- Sesame seeds: Coats the simit and adds a nutty, toasted flavor. White sesame seeds are traditional, but black sesame or a mix can also be used. I would use untoasted sesame seeds as they will toast when baking. If you were to use pre-toasted sesame seeds, they may burn during the bake.
- Dough Consistency: If your dough feels too sticky, add a tablespoon of flour at a time until it’s pliable and soft. If it’s too dry, add a teaspoon of water and continue to knead.
- Even Coating: Make sure to coat both sides of the dough rings in sesame seeds!
- Twisting Technique: The twist in the dough isn’t just decorative; it helps the simit bake evenly. Practice makes perfect so don’t worry too much if you don’t get it right the first time. Make sure to watch the video.
- Eat them warm! Simit has a tendency to toughen up after it gets baked and cools down. I like to warm them up in a toaster oven or air fryer for a few minutes to soften them up.
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