Simit Ring Recipe

Traditional Turkish bread ring encrusted with sesame seeds.

Simit is one of the most iconic street foods of Turkey, often likened to a circular sesame bagel but with a distinctively crispy crust and chewy interior. Known for its golden-brown exterior encrusted with crunchy sesame seeds, it’s enjoyed by millions every day, often accompanied by a cup of Turkish tea or a slice of white cheese. Whether you’re walking through the bustling streets of Istanbul or sitting by the Bosphorus, a delightful Simit can make your experience even more authentic. Making Simit at home allows you to enjoy this treat fresh out of the oven, capturing the same essence of Turkish bakeries.

Though the method might seem involved, the recipe is quite straightforward. The dough is enriched with olive oil, giving it a subtle flavor and contributing to its moist, tender crumb. Boiling the dough rings before baking ensures that signature chewy texture, while a dip in grape molasses and an ample coating of sesame seeds gives Simit its unique taste and texture.

Ingredients

• 4 cups (500g) all-purpose flour
• 1 cup (240ml) warm water
• 1/4 cup (60ml) olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (7g) instant yeast
• 1/2 cup (120ml) grape molasses (pekmez)
• 1/2 cup (120ml) water (for the molasses mix)
• 2 cups (200g) sesame seeds

Nutrition

Calories: ~250 calories

Instructions

1. Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy. Add olive oil and salt to the mixture. Gradually add the flour, one cup at a time, mixing until a dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
2. First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Dough: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, approximately 20 inches (50 cm) in length. To form the rings, take two ropes and twist them together. Then, bring the ends together to form a circle, pressing the ends to seal.
4. Prepare the Molasses Mixture: In a shallow bowl, mix the grape molasses with 1/2 cup of water. Stir until well combined.
5. Dip and Coat: Dip each ring into the molasses mixture, making sure each side is well coated. Next, dip the rings into a bowl filled with sesame seeds, rolling them around to ensure even coating.
6. Second Rise: Place the coated rings on a parchment-lined baking sheet. Cover them with a damp cloth and let them rise for an additional 20-30 minutes.
7. Bake: Preheat your oven to 375°F (190°C). Once preheated, bake the Simit rings for 15-20 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
8. Cool and Serve: Allow the baked Simit to cool on a wire rack for at least 10 minutes before serving. Enjoy them on their own, or with an assortment of cheeses, olives, and fresh vegetables.

Making Simit at home can be a rewarding experience, bringing a touch of Turkish bakery delights to your kitchen. These golden sesame rings pair perfectly with a variety of accompaniments, making them a versatile addition to your breakfast spread. You can also get creative and try different seeds or toppings, but traditional sesame seeds remain a favorite for their classic crunch and flavor.

As with most bread recipes, patience and gentle handling of the dough are key. Ensure your yeast is active by proofing it correctly, and always allow enough time for the dough to rise properly. The unique dipping in grape molasses gives Simit its characteristic sweetness and helps the sesame seeds to stick well, so don’t skip this step!

Here are some tips and tricks to perfect your Simit:

• Ensure your water is warm and not hot, as too hot water can kill the yeast. The ideal temperature is around 110°F (43°C).
• If you don’t have grape molasses, you can substitute it with pomegranate molasses or even honey diluted with water.
• Toast the sesame seeds lightly before dipping the dough rings to enhance their nutty flavor.
• If you prefer a softer Simit, you can cover them with a clean towel while they cool down to retain more moisture.

Simit can be stored in an airtight container for up to two days. They are best enjoyed fresh but can be reheated in an oven for a few minutes to regain some of their initial crunchiness. Alternatively, freeze the unbaked rings after the second rise, and bake them straight from the freezer whenever you crave fresh Simit.