Description
This authentic Turkish Simit recipe creates delicious, crispy, sesame-crusted bread rings traditionally enjoyed as a popular breakfast or snack. The dough is lightly sweetened, twisted into circular shapes, coated with a molasses-water glaze, and rolled in roasted sesame seeds before being baked to golden perfection. Perfect for enjoying fresh or with cheese and tea.
Ingredients
Scale
Dough Ingredients
- 1 1/4 cup room temperature water
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon vegetable oil
- 3 cups bread flour (or all-purpose flour)
- 2 teaspoons fine sea salt
Coating Ingredients
- 1/4 cup molasses (preferably grape or pomegranate)
- 1/4 cup water
- 1 cup roasted sesame seeds
Instructions
- Activate the yeast: Combine the water, sugar, and instant yeast in a large mixing bowl. Stir until well mixed to activate the yeast.
- Form the dough: Add the vegetable oil, flour, and salt to the bowl. Stir with a spoon until the ingredients are just combined and form a rough, craggy dough.
- Knead the dough: Transfer the dough onto a clean surface dusted with flour if sticky. Knead for 5 to 6 minutes until it becomes smooth and elastic.
- First rise: Clean the mixing bowl, place the dough ball back inside, and cover with a kitchen towel. Let it rest and rise for 30 minutes in a warm spot.
- Preheat oven: Set the oven to 450°F (232°C) to preheat while shaping the dough.
- Divide the dough: Remove the risen dough and roll it into a large cylinder. Cut into 6 equal pieces using a knife or pastry cutter.
- Shape dough balls: Roll each piece into a smooth ball, dusting with flour if sticky.
- Roll dough strands: Take each ball and roll it into a long thin strand about 24 inches long. Fold the strand in half so the ends meet.
- Twist the strands: Twist the folded dough onto itself forming a spiraled rope shape.
- Form rings: Pinch the twisted dough ends together firmly and roll slightly to secure the shape into a circle.
- Rest shaped dough: Place all dough rings on a parchment-lined baking sheet and allow them to rest briefly.
- Prepare coating: In a shallow bowl, whisk together the molasses and water until combined. Spread the roasted sesame seeds in another shallow bowl.
- Glaze dough rings: Dip each dough ring into the molasses mixture, turning to coat both sides evenly.
- Coat with sesame seeds: Immediately dip the glazed dough rings into the sesame seeds, flipping to cover both sides. Return them to the parchment-lined sheet.
- Repeat coating: Continue glazing and coating each dough ring until all are prepared.
- Bake the simit: Bake the sesame-coated dough rings in the preheated oven for 15 to 20 minutes or until golden brown and crispy.
- Cool and serve: Remove the simit from the oven and allow to cool for 5 minutes before serving warm or at room temperature.
Notes
- Using bread flour helps develop more gluten for a chewier texture, but all-purpose flour works as well.
- Ensure water temperature is room temperature to properly activate yeast without killing it.
- The molasses-water glaze helps the sesame seeds stick and adds a signature subtle sweetness.
- Keep an eye on the baking time as oven temperatures may vary; simit should be golden and crisp.
- For extra flavor, you can toast the sesame seeds lightly before coating.
- Best enjoyed fresh but can be stored in an airtight container for 1-2 days.
