Simit
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Simit
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Turkish Bagels
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Ingredients
Simit Dough
- 500 g Strong white bread flour (plus extra for sprinkling on your surface when shaping the Simit)
- 7 g fast-action yeast
- 1 tsp salt
- 300 ml water tepid
- olive oil to oil the bowl the dough proves in, a little
Simit Topping
- 100 ml grape molasses (üzüm pekmezi)
- 50 ml water
- 2 tsp flour
- 300 g sesame seeds toasted
Instructions
- Mix strong white flour, salt and fast-action yeast in a large bowl making sure the salt and yeast are kept apart at this initial stage. Make a well in the centre, then add 300 ml water, and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins. Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour or until doubled in size.
- Mix the grape molasses, water and flour in a large bowl.
- Prepare the toasted sesame seeds. Take the raw sesame seeds, toast in a dry pan until golden, shaking and stirring the pan regularly. Take care not to burn the seeds. It should only take a few minutes to toast the sesame seeds.
- Preheat the oven to 220°C / fan 200°C / gas 7 / 425°F. Place a baking tray in the oven.
- Once the dough has proved, cut into 12 equal sized pieces. Sprinkle some flour on the surface and roll each piece into a long sausage about 25cm long. Take two of the rolled dough pieces and place them alongside each other. Squeeze the ends together and roll the ends in opposite directions, causing them to braid. Squeeze the two ends together to form a ring. Repeat with the remaining dough.
- Dip the simits into the grape molasses mixture until covered. Cover completely with sesame seeds. Stretch the dough a little as you do this to ensure the Simit is even but don't worry if it is not perfect - rustic is a great look! Place the ready Simits on a piece of baking paper, cover with a tea towel and let prove for a further 30 mins.
- Bake for 15 to 20 mins until cooked through and golden brown on the outside. Check the Simit occasionally to make sure it doesn't burn and turn the heat down if necessary.
- Leave to cool on a cooling rack. Simit is best eaten while still warm so if you don't eat them straight away, reheat in the oven before consuming.
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