Simit Recipe

Activate yeast (if desired)

If using active dry yeast instead of instant, stir 2 tsp active dry yeast with 1 tbsp sugar into 1/2 cup of the lukewarm water and let sit 5–10 minutes until foamy. If using instant yeast, skip and proceed to mixing.

In a large bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Whisk to distribute the salt evenly.

In a separate container, combine 1 1/4 cups lukewarm water, 3 tbsp vegetable oil, 1 tbsp granulated sugar and 2 tsp instant yeast (or the activated yeast mixture). Stir briefly to combine.

Make a well in the flour and pour in the wet mixture. Using a wooden spoon or dough hook, mix until a shaggy dough forms, then knead by hand for about 8–10 minutes on a lightly floured surface or 6–8 minutes in a stand mixer on medium speed until the dough is smooth, elastic, and slightly tacky. Add up to 2 tbsp extra water or a bit more flour if the dough is too dry or too sticky.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once so the top is lightly coated with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

While the dough is rising, toast 1 cup sesame seeds in a dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 4–6 minutes. Transfer to a plate to cool.

In a small bowl, whisk together 1/2 cup molasses and 1/4 cup water until smooth and slightly runny. The consistency should be thick but brushable; add a tablespoon more water if needed. Set aside.

Line two baking sheets with parchment paper or lightly grease them. Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Punch down the risen dough and transfer to a lightly floured work surface. Divide the dough into 12 equal pieces (about 80–90 g / roughly golf-ball size each). Cover the pieces with a towel while working so they don't dry out.

Roll each piece into a rope roughly 14–18 inches (35–45 cm) long and about 1/2 inch (1–1.5 cm) thick. For each rope, fold it in half, then press the folded end together and roll slightly to seal. Twist the two parallel strands around each other gently, then form into a circle by bringing the ends together and pinching to seal—the classic simit ring should be firm and hold its shape.

Working with one ring at a time, dip it into the molasses mixture so the entire outside is coated (use a pastry brush if preferred) then immediately roll the coated ring in the toasted sesame seeds until well covered. Place the coated ring on the prepared baking sheet. Repeat with remaining rings. Sprinkle a very light pinch of coarse sea salt on each ring if desired.

Let the coated simit rest on the baking sheet for 10–15 minutes at room temperature while the oven finishes preheating. This brief rest helps the sesame adhere and the rings relax so they bake evenly.

Bake the simit in the preheated oven for 15–18 minutes, rotating the pans once halfway through, until the crust is deep golden brown and the sesame seeds are toasted. Baking time can vary by oven; watch carefully after 12 minutes.

Remove from oven and transfer the simit to a wire rack to cool for at least 10 minutes. Simit are best eaten warm or at room temperature the same day. Store cooled simit in an airtight container for up to 2 days, or freeze for longer storage.