📝 About This Recipe
Simit is the quintessential Turkish street food, often called the 'Turkish Bagel' for its iconic circular shape and chewy texture. This beloved snack is defined by its deeply bronzed, crunchy crust coated in toasted sesame seeds and a subtle sweetness from a traditional grape molasses bath. Whether enjoyed on the go from a street cart or as the centerpiece of a leisurely breakfast, it offers a perfect harmony of nutty, savory, and sweet notes.
🥗 Ingredients
For the Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (around 105°F/40°C)
- 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 preferred)
- 1/4 cup Vegetable oil (neutral oil like sunflower or canola)
The Molasses Dip (Pekmez)
- 1/2 cup Grape molasses (Pekmez; can substitute with honey or maple syrup)
- 1/3 cup Water (room temperature)
- 1 tablespoon All-purpose flour (helps the coating adhere)
The Coating
- 1 1/2 cups Sesame seeds (untoasted)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Add the vegetable oil to the yeast mixture. Gradually stir in the flour and salt. If using a mixer, use the dough hook attachment on low speed.
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3
Knead the dough for about 8-10 minutes by hand or 5-6 minutes in the mixer until it is smooth, elastic, and no longer sticking to the sides of the bowl.
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4
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 it has doubled in size.
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5
While the dough rises, toast the sesame seeds in a wide skillet over medium heat, stirring constantly, until they are golden brown and fragrant. Transfer to a wide, shallow dish to cool.
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6
Prepare the molasses dip by whisking together the grape molasses, water, and 1 tablespoon of flour in a shallow bowl until smooth.
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7
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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8
Take two balls and roll each into a long rope, roughly 15-18 inches long. Lay the two ropes side by side.
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9
Braid the two ropes together by twisting them over each other. Join the ends to form a ring, pressing firmly to seal the seam so it doesn't unravel.
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10
Dip each ring into the molasses mixture, ensuring it is fully submerged and coated on all sides.
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11
Immediately drop the wet ring into the toasted sesame seeds. Press gently to ensure a thick, even coating of seeds covers the entire surface.
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12
Place the rings on a baking sheet lined with parchment paper. Cover loosely and let them rest for another 20 minutes while preheating your oven to 400°F (200°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
Remove from the oven and let them cool slightly on a wire rack. They are best served warm and fresh.
💡 Chef's Tips
Use 'Pekmez' (Turkish grape molasses) if possible; its unique acidity and sugar content create the authentic dark crust. Toasting your own sesame seeds is non-negotiable for that deep, nutty flavor profile. If the dough is too springy when rolling into ropes, let it rest for 5 minutes to relax the gluten before continuing. Ensure the molasses bath isn't too thick; it should be the consistency of a thin syrup to prevent the Simit from becoming soggy. For an extra crunchy exterior, place a small heat-proof dish of water at the bottom of the oven to create steam during the first 10 minutes of baking.
🍽️ 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 Turkish black tea served in a tulip-shaped glass. Split horizontally and spread with cream cheese or hazelnut cocoa spread for a sweet-and-salty snack. Enjoy alongside a bowl of Menemen (Turkish scrambled eggs with tomatoes and peppers). Dip into a small bowl of olive oil mixed with za'atar spice blend.