Simit sesame bread rolls are traditional Turkish bread rings coated generously with sesame seeds and baked until golden and crisp on the outside while remaining soft inside. This classic simit recipe is known for its distinctive flavor, created by dipping the dough in molasses water before coating it with sesame seeds. Commonly enjoyed as street food or with breakfast spreads, simit is an iconic element of Turkish baking.
Simit Sesame Bread Rolls
Print RecipeIngredients
- BREAD ROLLS
- 500 Gram (g) flour
- 375 Millilitre (ml) tepid water
- 1 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) sugar
- 4 Dekagram (dkg) yeast fresh
- SESAME TOPPING
- 100 Gram (g) sesame seed
- 100 Millilitre (ml) molasses syrup
- 80 Millilitre (ml) water
Instructions
BREAD ROLLS
Traditional simit stall (simitci) o!ers Simit as street food and you can find everywhere in Istanbul. Make it at home and would be surprised to see how easy to make them. Crunchy crust coated with golden sesame seeds, and nice so” dough in the middle, perfect to breakfast or enjoy simit with various fillings like cheese, olive paste, sausage or ham.
Combine the sugar, 200 ml lukewarm water, yeast and 200 g flour in a bowl. Cover and set aside on warm place for about 45 minutes, or until foamy. Then add another 175 ml lukewarm water, salt and 300 g flour and stir to form a coarse dough. Turn out onto a lightly floured surface and knead for 6-7 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour, or until doubled in size. Knock back the dough on a lightly floured work surface and divide it into 8-10 even sized pieces and form small balls.
Preheat the oven to 220 C (425 F/Gas 7) and prepare a thermostable pan with line dl water and take a large size baking tray with baking paper.
SESAME TOPPING
Combine the molasses with 80 ml water in a bowl. (If you don’t have molasses just mix 3 tablespoon brown sugar with 200 ml water and use to sop the rings.) Place the sesame seeds on a large plate. Working with one piece of dough at a time, use your hands to roll the dough out to make 50 cm long ropes. Fold in half so two ends align, then li” o! the board and use your hands to twist each rectangle into a two stranded “rope”. Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal.
Repeat with the remaining dough to make 8-10 pretzles. Dip each ring, first into the sweet water mixture, immersing completely to coat, then drain well and toss in the sesame seeds, turning gently to coat. Transfer to the prepared tray and set aside at room temperature for about 20 minutes, to pu! slightly.
Bake in the oven for 20 minutes, or until deep golden and cooked through. When you put the baking tray into the oven, place the water pan on the bottom of the oven, so the baking is proceed in steam.
