Simit Recipe ( Turkish Bagels Recipe)
This authentic Turkish simit recipe will help you recreate the famous sesame-crusted bread rings found on every street corner in Turkey. Known for their deep golden color, chewy interior, and nutty sesame crunch, simit are a staple in Turkish households and bakeries. This recipe brings that authentic taste to your kitchen using simple ingredients and a reliable method.
Ingredients
Ingredients For the Dough:
- 350 g bread flour ≈ 2 ¾ cups
- 245 g lukewarm water ≈ 2 ¾ cups
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon active dry yeast
Ingredients For Coating:
- 2 cups grape molasses
- ⅔ cup sesame seeds (untoasted or lightly toasted)
Instructions
- 👩🍳 Instructions
Activate the yeast
- In a mixing bowl, combine lukewarm water, sugar, and active dry yeast. Stir and let sit for 10 minutes until the mixture becomes foamy.
Make the dough
- Add bread flour and salt to the yeast mixture. Mix with a spoon until a shaggy dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
First proof
- Cover the bowl with a damp towel or plastic wrap. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Divide and Shape
- Once risen, turn the dough onto a lightly floured surface. Divide into 6 equal pieces of 101g each.
- Roll each piece into a long rope (about 18 inches), fold it in half, twist the two strands together, and shape into a ring.
- Pinch the ends to seal.
Molasses and sesame coating
- Pour the grape molasses into a wide, shallow bowl. (If very thick, dilute slightly with water.)
- Place sesame seeds on a large plate or in a shallow wide bowl.
- Dip each ring into the molasses, while flipping and soaking on both sides.
- Then Drop them in the sesame seeds bowl and coat evenly with sesame seeds.
Second rise
- Place the coated rings on a parchment-lined baking sheet. Cover and let rise again for 15–20 minutes.
Bake
- Preheat your oven to 450°F (230°C) while the simit are still in second rise stage.
- Bake the simit for 12 minutes at this temperature to achieve that iconic golden crust.
- Then reduce the oven temperature to 400°F (200°C) and bake for another 10–12 minutes until they turn deep golden brown.
Cool and enjoy
- Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
- Molasses: Traditional simit uses grape molasses (pekmez). If it’s too thick, dilute with a tablespoon or two of water to make dipping easier. A traditional ingredient in Turkish simit, grape molasses gives the bread its signature glossy, golden-brown crust. If unavailable, you can use alternatives like pomegranate molasses, date syrup, a mix of sugar cane molasses and water, or even a honey-water blend as a substitute.
- Sesame seeds: Toasting the sesame seeds in a dry pan enhances their nutty flavor, but it’s optional.
- Texture tip: For a crispier crust, bake directly on a preheated baking stone or steel if available.
- Serving: Pair with feta cheese, olives, sliced tomatoes, and Turkish tea for an authentic experience.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer shelf life. Reheat in the oven for best texture.
Nutrition
Calories: 312kcalCarbohydrates: 55.16gProtein: 9.7gFat: 6.27gSodium: 454mgPotassium: 211mgFiber: 4gSugar: 8.43gVitamin C: 1.6mgCalcium: 32mgIron: 1.57mg
Tried this recipe?Let us know how it was!