Simit: The Turkish Sesame Ring
You are looking for that specific contrast between the crisp, dark exterior and the pillowy, airy inside. This is not a standard roll; it is a labor of texture achieved through a cold proof and a quick poaching process.
Mastering the Dip
The molasses bath is essential; if the mixture is too thin, the seeds won't stick, and if it's too thick, the crust will be overly sticky. Aim for the consistency of thin maple syrup.
- large mixing bowl
- shallow wide bowl for dipping
- baking sheet
- parchment paper
What goes in.
- 500gstrong bread flour
- 300mllukewarm water
- 1 tspinstant yeast
- 1.5 tspfine sea salt
- 150guntoasted sesame seeds
- 100mlgrape or dark molasses
- 100mlwater (for the dipping bath)
The Molasses Bath
Dunking the shaped ring in a diluted molasses mixture creates the foundation for the sesame crust. This step prevents the seeds from falling off and provides the characteristic dark, bronzed finish.
The method.
Mix the dough
Combine flour, yeast, salt, and water. Knead by hand for ten minutes until the dough is smooth and springs back when poked.
Proof
Cover the bowl with a damp cloth and let it rise in a warm spot for 90 minutes, or until doubled in size.
Divide and roll
Divide into 16 equal pieces. Roll each into a long rope, about 25 inches. Twist two ropes together to form a ring, pinching the ends firmly to seal.
Dip
Whisk the molasses and water together in a shallow bowl. Submerge each ring, then immediately transfer to a tray filled with sesame seeds, ensuring even coverage.
Final proof
Place on a parchment-lined sheet and rest for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
Bake
Bake for 15-18 minutes. Look for a deep, dark brown color—do not pull them out while they are still pale.
Other turns to take.
Cheese-filled
Tuck a thin strip of kaşar or firm mozzarella into the rope before twisting for a warm, molten center.
When it doesn't go to plan.
Use raw, untoasted sesame seeds; they will toast during the bake, preventing a burnt flavor.
If the rope is snapping back while rolling, let it rest for five minutes to relax the gluten.
Place a small pan of hot water on the bottom rack of the oven during the first five minutes of baking to create steam for better volume.
The ones that keep coming up.
Can I use black treacle instead of grape molasses?
Yes, but it is much stronger. Use half the amount of treacle mixed with more water to avoid an overpowering bitterness.
How do I keep them fresh?
Simit is best eaten within a few hours of baking. If they lose their crunch, flash them in a hot oven for three minutes.
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