Simit: Turkish Sesame Rings
A proper simit should have a crackling, nut-brown crust that yields to a structured, airy interior. The balance between the bitter char of the sesame and the deep, dark sweetness of the molasses is what gives this bread its specific character.
Consistency is in the crust
The molasses bath must be thin enough to coat the dough without creating a gummy layer. Keep your sesame seeds raw; they will toast fully in the oven.
- stand mixer or large bowl
- baking sheet
- parchment paper
- wide shallow bowl for dipping
What goes in.
- 500gbread flour
- 300mlwarm water
- 1 tspinstant yeast
- 1.5 tspsalt
- 150graw sesame seeds
- 100ggrape molasses (pekmez)
- 50mlwater (for the molasses mixture)
Creating the structure
Roll two ropes of dough about 60cm long. Lay them parallel, pinch the ends together, and lift them; the ropes will naturally twist around each other as they hang.
The method.
Mix the dough
Combine flour, water, yeast, and salt. Knead until the dough is smooth and elastic, roughly 8 minutes. Let it rise in a warm spot until doubled in size.
Form the ropes
Divide the dough into 16 equal pieces. Roll each into a long rope. Pair them up and twist into a ring, sealing the ends firmly by overlapping and pressing.
Prepare the dip
Whisk the grape molasses and water in a wide bowl until thin and uniform. Spread the sesame seeds onto a large plate or tray.
Coat and shape
Submerge each ring in the molasses mixture for 10 seconds. Lift, letting excess drip off, then press the ring firmly into the sesame seeds so they cover every surface.
Bake
Place on a parchment-lined sheet. Bake at 220°C (425°F) for 15-20 minutes. Look for a deep, dark brown color across the entire surface.
When it doesn't go to plan.
Do not skip the second rise; let the rings rest on the baking sheet for 20 minutes before dipping.
If you cannot find grape molasses, diluted date or pomegranate molasses works, though the flavor profile will shift.
Store in a paper bag to keep the crust crisp; plastic will make them soft.
The ones that keep coming up.
How do I know if the molasses dip is the right thickness?
It should have the consistency of thin tea. If it's too thick, the simit will become cakey and soft instead of crisp.
Why are my sesame seeds falling off?
The dough was likely too dry when it hit the sesame. Ensure the molasses dip covers the surface completely and press the dough firmly into the seeds.
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