📝 About This Recipe
Transport yourself to the bustling streets of Istanbul with this authentic Simit, the iconic circular bread encrusted in toasted sesame seeds. Known for its unique molasses-dipped crust and chewy, airy interior, this 'Turkish bagel' offers a perfect balance of nutty, sweet, and savory notes. Traditionally enjoyed by commuters and families alike, it is the quintessential Middle Eastern street food that brings a touch of Mediterranean sunshine to your breakfast table.
🥗 Ingredients
The Dough
- 4 cups Bread Flour (high protein for better chew; plus extra for dusting)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1 1/2 teaspoons Sea Salt (fine grain)
- 1 1/4 cups Warm Water (between 105°F and 110°F)
- 1/4 cup Extra Virgin Olive Oil (adds richness to the crumb)
The Molasses Bath (Pekmez)
- 1/2 cup Grape or Mulberry Molasses (traditional 'Pekmez'; honey can be a substitute)
- 1/4 cup Water (room temperature)
- 1 teaspoon All-purpose Flour (helps the coating adhere)
The Topping
- 1 1/2 cups Raw Sesame Seeds (will be toasted for maximum flavor)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Using a dough hook or your hands, gradually incorporate the flour until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes, or 5-6 minutes in a mixer on medium-low speed. The dough should be smooth, elastic, and slightly tacky but not sticky.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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6
While the dough rises, toast the sesame seeds in a wide dry skillet over medium heat. Stir constantly for 3-5 minutes until they are golden brown and fragrant. Transfer to a wide, shallow dish to cool.
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7
Prepare the dipping liquid by whisking the molasses, water, and 1 teaspoon of flour in another shallow bowl until smooth.
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8
Punch down the risen dough and divide it into 12 equal-sized pieces (about 70-80g each). Roll each piece into a smooth ball.
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9
Take two balls and roll each into a long rope, about 20-25 inches long. Place the two ropes side-by-side and pinch them together at the top.
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10
Twist the two ropes around each other in a spiral pattern. Bring the ends together to form a circle and press firmly to seal the seam, creating a braided ring.
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11
Dip each ring first into the molasses mixture, ensuring it is fully submerged, then immediately dredge it in the toasted sesame seeds until heavily coated on all sides.
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12
Place the rings on a baking sheet lined with parchment paper. Gently stretch the rings outward to enlarge the center hole. Let them rest for another 20 minutes while preheating your oven to 425°F (220°C).
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13
Bake for 20-25 minutes until the Simit are deep golden brown and have a crisp exterior. Rotate the pan halfway through for even browning.
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14
Remove from the oven and let them cool on a wire rack for at least 10 minutes before serving. This allows the crust to set perfectly.
💡 Chef's Tips
Use Grape Molasses (Pekmez) if possible; it provides the authentic deep color and slightly acidic sweetness that honey lacks. Always toast your sesame seeds yourself rather than buying pre-toasted ones for a much deeper, nuttier aroma. If the dough keeps snapping back while rolling the ropes, let it rest for 5 minutes to relax the gluten, then try again. Ensure the center hole of your ring is quite large before baking, as the dough will expand significantly and may close the hole. Store leftovers in an airtight bag and reheat in the oven for 5 minutes to restore the signature crunch.
🍽️ Serving Suggestions
Serve warm with a side of feta cheese, black olives, and sliced cucumbers for a traditional Turkish breakfast. Pair with a glass of hot, strong Turkish black tea (Çay) served in a tulip-shaped glass. Spread with thick cream (Kaymak) and a drizzle of honey for a decadent sweet treat. Slice horizontally and use as a unique, nutty sandwich bread for smoked turkey and arugula. Enjoy alongside a bowl of spicy Shakshuka or Menemen for dipping into the soft egg yolks.