Simit Recipe
A traditional Turkish sesame crusted bread ring, freshly baked to achieve a crisp golden exterior and a soft, chewy interior.
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Ingredients
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Dough
Coating
Finishing (optional)
Method
Dough
- 1
Activate yeast
In a small bowl combine 60 ml warm water (about 38–43°C), 10 g granulated sugar and 7 g active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl or stand mixer bowl combine 480 g bread flour and 8 g fine sea salt. Make a well in the center, add the foamed yeast, 240 ml warm water and 20 ml extra-virgin olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 3–4 minutes.
- 3
Knead
Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If using a stand mixer, knead with a dough hook on medium speed 6–8 minutes. The dough should register about 24–26 on the windowpane test (thin stretch without tearing).
- 4
Shaping & Coating
- 5
Prepare coating
While dough is rising, in a shallow wide bowl whisk together 60 ml molasses and 60 ml warm water until smooth and slightly loose in consistency. Pour 200 g sesame seeds into a second shallow wide bowl or rimmed baking sheet.
- 6
Divide dough
After the first rise, gently deflate the dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 95–100 g each). Roll each piece lightly to remove large air pockets.
- 7
Roll into ropes and shape rings
Working with one piece at a time, roll each portion into a rope about 45–50 cm long and roughly 2–2.5 cm in diameter. Fold the rope in half lengthwise, then twist the two strands together by rotating them around each other 2–3 times. Form a ring by bringing the ends together, pressing to seal and tucking the seam under the ring. Repeat with remaining pieces.
- 8
Dip and sesame
Using tongs or two forks, dip each ring into the molasses mixture so the outside is thoroughly coated but not dripping. Immediately press and roll the coated ring in the sesame seeds until well covered. Place coated rings on parchment-lined baking sheets, seam side down, spacing at least 4 cm apart.
- 9
Proof
Cover the shaped and coated rings loosely with a clean kitchen towel or lightly oiled plastic wrap. Let proof at room temperature 25–35 minutes until slightly puffy (they will not double). Meanwhile preheat the oven to 230°C (446°F) with a rack in the middle position and, if available, place a baking stone or an inverted baking sheet inside to heat.
Bake & Finish
- 10
Bake
When oven is fully preheated, slide the parchment with the rings onto the hot stone or baking sheet. Bake at 230°C (446°F) for 10 minutes, then reduce temperature to 200°C (392°F) and continue baking 6–9 minutes until the sesame crust is deep golden and the bottom sounds hollow when tapped. Total bake time about 16–19 minutes depending on oven and size.
- 11
Cool
Remove simit from the oven and transfer to a wire rack. If desired, sprinkle a little coarse sea salt while still warm. Cool 10–15 minutes before serving to allow crumb to set.
- 12
Serve
Serve warm or at room temperature. Simit is traditionally enjoyed with tea, fresh cheese, tomatoes and olives.