Simit (Turkish Sesame Bread Recipe)

5 from 1 vote

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.

Prep Time15

Cook Time25

Rise Time1

Total Time1 40

Course: Breakfast, Brunch, Snack

Cuisine: Turkish

Diet: Vegan, Vegetarian

Servings: Portions

Author: Luay Ghafari

Cost: $5

Equipment

Stand Mixer - Optional

Ingredients

Dough Ingredients

1 ½ cups Lukewarm water - 355 grams
1 tbsp sugar - 12 grams
2 ¼ tsp Dry active yeast - 7 grams (or 1 packet)
3 ½ cups All purpose flour - 525 grams
2 tsp 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 tbsp sugar and 2 ¼ tsp Dry active yeast. Mix and let stand until frothy, about 5-10 minutes. Add 3 ½ cups All purpose flour and 2 tsp 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

Refer to the post above for step-by-step recipe photos. Especially important for the rolling technique. Or you can watch the short video.

Ingredient 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.

Top 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.
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.

Nutrition