Simit: The Turkish Sesame Ring
A proper simit relies on the reaction between the sugars in the molasses and the high heat of the oven to achieve its signature deep color. Do not rush the second rise; the dough needs to be supple and airy before it hits the molasses bath.
The Molasses Matters
Use thick grape molasses (pekmez) if you can find it. If you use a thinner variety or substitute, increase the water ratio slightly, but the goal is a sticky, thin liquid that clings to the dough.
- large mixing bowl
- shallow wide bowl
- baking sheet
- parchment paper
- kitchen scale
What goes in.
- 500gall-purpose flour
- 300mlwarm water
- 7ginstant yeast
- 1 tspsalt
- 150gsesame seeds, toasted
- 100mlgrape molasses
- 50mlwater (for the molasses dip)
The Dip and Roll
The molasses dip acts as both a flavor agent and an adhesive. Ensure the ring is submerged completely, then drain the excess before dropping it into the seeds to keep the coating crisp rather than soggy.
The method.
Prepare the dough
Mix flour, yeast, salt, and warm water. Knead for 10 minutes until smooth and elastic. Let it rise in a warm spot until doubled, about 60 minutes.
Form the ropes
Divide the dough into 16 equal pieces. Roll each into a long rope, about 12 inches. Take two ropes, twist them together, and pinch the ends to form a tight circle.
Create the dip
Whisk the molasses and water in a wide, shallow bowl until smooth. Spread the toasted sesame seeds on a large plate or flat tray.
Coat and finish
Dip each dough ring into the molasses mixture, ensuring full coverage. Immediately transfer to the sesame seeds, pressing gently to coat both sides. Place on a parchment-lined sheet.
Bake
Let the rings rest for 15 minutes. Bake at 220°C (425°F) for 15–20 minutes, or until the sesame seeds are golden brown and the bread sounds hollow when tapped.
Other turns to take.
Soft Simit
Reduce the baking time by three minutes and brush with a little water immediately after pulling from the oven to soften the crust.
When it doesn't go to plan.
Toasted sesame seeds are essential; raw seeds will not develop enough depth during the short bake time.
If the dough sticks to your hands while rolling, use a very light dusting of flour on your workspace.
Bake on the middle rack of your oven to ensure the underside of the ring toasts without burning the seeds on top.
The ones that keep coming up.
Can I use maple syrup instead of grape molasses?
You can, but the flavor profile will change. Grape molasses provides a specific bitter-sweet note that defines a traditional simit.
Why did my sesame seeds fall off?
The molasses mixture may have been too thin, or the dough was too dry before dipping. Ensure the dough is slightly tacky before it enters the bath.
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