π About This Recipe
Transport your kitchen to the bustling streets of Istanbul with this authentic Simit recipe. Known as the 'Turkish bagel,' these iconic rings are famous for their deeply bronzed, crusty exterior coated in toasted sesame seeds and a soft, slightly chewy interior. The secret lies in a traditional grape molasses bath, which provides a unique hint of sweetness and that signature mahogany crunch.
π₯ Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting; high-protein flour works best)
- 1 1/4 cups Warm water (between 105Β°F and 110Β°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1 1/2 teaspoons Salt (fine sea salt)
- 1/4 cup Vegetable oil (neutral oil like sunflower or canola)
The Molasses Bath (Pekmez)
- 1/2 cup Grape molasses (traditional 'Pekmez'; can substitute with honey or maple syrup)
- 1/4 cup Water (room temperature)
- 1 teaspoon All-purpose flour (to help the coating thicken slightly)
The Coating
- 1 1/2 cups Sesame seeds (raw/untoasted)
π¨βπ³ 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 the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and vegetable oil into the well. Using a dough hook or your hands, gradually incorporate the flour until a rough dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and no longer sticks to your hands.
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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 about 1 hour or until doubled in size.
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6
While the dough rises, toast the sesame seeds in a wide skillet over medium heat, stirring constantly until they are golden brown and fragrant. Let them cool in a shallow wide dish.
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7
Prepare the molasses bath by whisking the grape molasses, water, and 1 teaspoon of flour in another shallow wide dish until smooth.
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8
Punch down the risen dough and divide it into 12 equal-sized balls (roughly 70-80g each).
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9
Take two balls and roll them out into long, thin ropes, about 15-18 inches long. Place the ropes side-by-side.
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10
Pinch the ropes together at one end, then twist them around each other to create a braided rope. Join the ends to form a ring, pinching firmly to seal.
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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 thickly coated.
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12
Place the rings on a baking sheet lined with parchment paper. Let them rest for another 20 minutes while preheating your oven to 400Β°F (200Β°C).
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13
Bake for 20-25 minutes, or until the Simit are a deep golden brown and sound hollow when tapped on the bottom.
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14
Transfer to a wire rack to cool slightly before serving. They are best enjoyed warm!
π‘ Chef's Tips
Toasting your own sesame seeds is crucial for that deep, nutty flavor; store-bought pre-toasted seeds often lack the same punch. If the dough is too springy when rolling into ropes, let it rest for 5 minutes to relax the gluten before trying again. Use Grape Molasses (Pekmez) if possible; it provides the authentic 'burnt sugar' color and tang that honey cannot replicate. Don't be afraid to stretch the rings slightly after dipping them in sesame seeds to ensure they maintain a large hole in the center during baking. Store leftovers in a sealed bag and reheat in the oven for 5 minutes to restore the crunch.
π½οΈ Serving Suggestions
Serve warm with a side of feta cheese, sliced cucumbers, and juicy tomatoes for a classic Turkish breakfast. Pair with a small glass of strong black Turkish tea (Γay) for the most authentic experience. Spread with thick cream (Kaymak) and a drizzle of honey for a sweet morning treat. Enjoy as a sandwich filled with spicy Turkish sausage (Sucuk) and melted kaΕar cheese. Serve alongside a bowl of olives and roasted red peppers as part of a Mediterranean mezze platter.