📝 About This Recipe
Transport yourself to the bustling streets of Thessaloniki with these iconic, golden-crusted sesame rings. Characterized by a crisp, seed-studded exterior and a soft, slightly chewy heart, these rings are the quintessential Greek breakfast on-the-go. This authentic recipe uses a traditional honey-water dip to ensure a deep mahogany color and that signature crunch that has made Koulouri a beloved staple since the Byzantine era.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein for better chew)
- 300 ml Warm Water (approximately 100°F/38°C)
- 8 grams Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1 teaspoon Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (plus extra for greasing the bowl)
The Coating (The 'Bath')
- 500 ml Lukewarm Water
- 2 tablespoons Honey (can substitute with grape molasses/petimezi for deeper color)
- 1 tablespoon Granulated Sugar
The Topping
- 200 grams Raw Sesame Seeds (unroasted, as they will toast in the oven)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
-
2
In the bowl of a stand mixer (or a large mixing bowl), combine the bread flour and salt. Create a well in the center.
-
3
Pour the yeast mixture and the olive oil into the well. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
-
4
Increase the speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
-
5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
-
6
While the dough rises, prepare the coating. In a wide, shallow bowl, whisk together the 500ml water, honey, and sugar until fully dissolved.
-
7
Place the sesame seeds in a second wide, shallow plate or tray next to the honey-water bowl.
-
8
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
-
9
Punch down the risen dough and divide it into 8-10 equal pieces (roughly 80-90g each).
-
10
Roll each piece into a long rope, about 12-14 inches (30-35cm) long. Bring the ends together and pinch firmly to create a ring.
-
11
Dip each ring into the honey-water mixture, ensuring it is fully submerged for a second.
-
12
Immediately drop the wet ring into the sesame seeds. Press gently so the seeds adhere generously to both sides.
-
13
Place the rings on the prepared baking sheets, stretching them slightly if they have shrunk back. Leave space between them as they will expand.
-
14
Bake for 15-20 minutes, or until the Koulouri are a deep golden brown and sound hollow when tapped on the bottom.
-
15
Transfer to a wire rack to cool slightly. These are best enjoyed warm, just like from a Greek bakery!
💡 Chef's Tips
Use high-protein bread flour for that classic 'chew'—all-purpose flour will result in a softer, more bread-like texture. The honey-water bath is crucial; it acts as a glue for the seeds and creates the distinct caramelized crust through the Maillard reaction. If your dough keeps shrinking back while rolling ropes, let the pieces rest for 5 minutes to relax the gluten before trying again. Store leftovers in a paper bag to maintain the crunch; if they go soft, a quick 2-minute toast in a hot oven revives them perfectly.
🍽️ Serving Suggestions
Serve warm with a thick slice of creamy Feta cheese and a handful of Kalamata olives. Slice horizontally and spread with Greek honey or tahini for a sweet breakfast treat. Pair with a hot cup of traditional Greek coffee or a refreshing cold Frappé. Use as a side for a rustic Greek salad, using the bread to soak up the olive oil and tomato juices.