Simit (Sesame Bread Rings)
Why this recipe works
- Toasty sesame crust: The molasses dip helps the sesame seeds adhere and encourages a deep golden, crisp exterior.
- Recognisable shaping: Twisting the dough before forming rings creates the classic simit look and gives each piece a satisfying pull-apart texture.
- Good for storing: The rings can be baked ahead, frozen once cool, then refreshed in a hot oven to bring back the crust.
Get the most out of this recipe
Ingredient notes
- Use bread flour for chew: Bread flour gives simit its characteristic resilience and bite; 00 pizza flour will make the crumb slightly lighter.
- Toast the sesame seeds: Briefly toasting the sesame before coating intensifies the nutty flavour, but let the seeds cool before using so they do not affect the dough.
- Molasses affects colour: Dark honey can replace molasses for a milder coating, though the crust will be less deeply coloured and less bittersweet.
Timing notes
- Let the dough double: The first rise matters for structure; in a cool kitchen, allow extra time rather than rushing the dough.
- Best after a short cool: Let the baked rings cool briefly before serving so the crumb sets while the crust stays crisp.
- Best on the day of baking: Simit has the best contrast between chewy crumb and crisp sesame crust when eaten fresh.
Texture tips
- Bake to a deep golden colour: A pale crust will taste doughy; look for well-toasted sesame and a firm exterior before removing from the oven.
- Do not over-flour the surface: Use only enough flour to handle the dough, as too much can make the rings dry rather than chewy.
- Let excess coating drip off: After dipping in the molasses mixture, allow the surplus to fall away so the crust bakes cleanly rather than becoming sticky.
Make-ahead tips
- Freeze after baking: Cool the simit completely, freeze airtight, then reheat from frozen until piping hot.
- Refresh in the oven: Warm stored simit in a 200°C (390°F) oven to restore the crust before serving.
Equipment you'll need
Ingredients
Dough
Molasses dip and coating
Instructions
- Put the flour in a large bowl and mix in the yeast, sugar and salt. Add the lukewarm water and mix to a shaggy dough, then knead for 8 to 10 minutes until smooth and elastic. Cover and leave to rise until doubled in size.
- Tip the dough onto a clean work surface and divide into 8 equal pieces. Roll each piece into a rope about 45 to 50 cm long, fold in half, twist the two strands together, then join the ends to make a ring. Cover and leave to puff up slightly.
- Heat the oven to 220°C (430°F) and set out a baking tray. In a wide bowl, whisk the molasses with the room-temperature water until smooth, and put the sesame seeds on a plate. Dip each ring in the molasses mixture, let the excess drip off, then coat generously in sesame seeds.
- Arrange the rings on the baking tray with space between them. Bake for 15 to 18 minutes until deep golden and the sesame is well toasted. Cool for 10 minutes before serving warm or at room temperature.
Recipe notes
Tips
- For the best crust, toast the sesame seeds in a dry pan for 2 to 3 minutes until fragrant, then cool completely before coating.
- If your kitchen is cool, let the dough rise in a switched-off oven with the light on until doubled.
- Food safety note: if serving to young children, take care with the toasted sesame crust as it can be a choking risk.
Substitutions
- Replace Bread flour with 00 pizza flour for a slightly lighter crumb.
- Replace Molasses with dark honey for a milder, less bitter coating.
Storage
- Refrigerate up to 2 days
- Store in an airtight container. Refresh in a 200°C (390°F) oven for 5 to 7 minutes to bring back the crust. Freeze cooled simit, then reheat from frozen at 200°C (390°F) for 10 to 12 minutes until piping hot.
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Recipe overview
- Servings: 8 pieces
- Yield: simit rings
- Total time: 2h 15min (25min active)
- Difficulty: Medium
- Cuisine: Turkish
-
Allergens:
Gluten Sesame Wheat
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