Simit (Turkish Sesame Bagel)
User Reviews
5
Simit (Turkish Sesame Bagel)
Description
This Simit recipe starts with a strong white flour dough mixed with fast-action dried yeast, salt, and tepid water. Kneading develops an elastic dough that rises until doubled. While rising, sesame seeds are toasted for a toasty flavor. The molasses-water mixture imparts a distinctive sheen and subtle sweetness to the crust. After shaping the dough into rings and dipping them first in molasses water, the rings are generously coated with toasted sesame seeds to provide a crunchy exterior.
Baking at a high temperature ensures the sesame seeds toast further and the dough bakes evenly, creating a chewy interior and crisp, golden crust. This bread is traditional for breakfast or snacks in Turkey and forms a part of local food culture. Proper kneading and dough rising are key for the right texture.
The dough can be prepared ahead and refrigerated overnight for fresh baking the next day. Leftover Simit can be stored at room temperature wrapped for up to two days. If grape molasses is unavailable, a sweetened pomegranate molasses substitute can be prepared. The dough water temperature should be tepid to activate yeast without killing it.
Ingredients
For The Dough
- 500 g strong white flour
- 3 g fast-action dried yeast
- 7 g salt
- 310 ml water tepid
For Dipping
- 150 g grape molasses
- 50 ml water
- 150 g sesame seeds (toasted )
Instructions
- Place the flour, yeast, and salt in a large bowl and then add the water gradually. Mix them together with your hand to form a dough.
- Knead it for a few minutes, until you get a smooth and elastic dough and it doesn't stick to your hand anymore. (You can use a stand mixer with a dough hook for this step).
- Cover the bowl with a clean kitchen towel or cling film and let it rise for 1 hour or until it doubles in size. The rising time depends on the temperature of the room.
- If you don't have toasted sesame seeds, you can toast them while the dough is rising. Simply place them in a large non-stick pan over medium-low heat, stirring constantly, and toast until they turn golden brown, 20-25 minutes. When cooled down, place the toasted sesame seeds on a separate large plate, and set them aside.
- In a medium-sized bowl, whisk together the molasses and water, and set it aside.
- After an hour, check the dough and transfer it to a floured surface if it doubled the size.
- Shape it into a log, cut it into 12 equal pieces and turn them into balls.
- Grab two dough balls and roll them into a cylinder length of 40cm/16".
- Put them parallel to each other and stick the ends by pinching.
- Twist them in opposite directions to make a braid and shape it into a circle.
- Dip the simit ring into the molasses mixture making sure it's covered on both sides and then put it into the sesame seed plate. Make sure it is fully coated.
- Transfer it onto a parchment paper-lined baking sheet and repeat the same with the remaining dough balls.
- Preheat the oven to 230° C (450° F) and let the dough rings rest for another 20 minutes.
- Place the baking sheet in preheated oven and bake for 15 minutes.
- Lower the heat to 210° C (410° F) and bake for another 5 minutes, until golden brown, fully baked, and crispy.
Notes
- The grape molasses and water dip provide Simit’s shiny appearance and gentle sweetness; always dip the rings before the sesame coating.
- Generous sesame seed coating adds toasted crunch and flavor to the crust.
- Bake Simit at a high temperature to achieve an even golden brown crust and crisp texture.
- Prepare dough the night before and refrigerate; bring to room temperature and allow rising before baking the next day.
- Ensure water used for kneading dough is warm but not hot, to activate yeast properly.
- Thorough kneading results in smooth, elastic dough, aiding good rise and texture.
- If grape molasses is unavailable, add brown sugar to pomegranate molasses heated gently as a substitute before dipping.
- Store leftover Simit wrapped at room temperature for up to two days.
- The dough rising time depends on room temperature; adapt accordingly.
- Simit dough can be the base for other Turkish breads like Izmir Kumru sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pieces
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 70g | 23% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 457mg | 19% |
| Potassium | 211mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 257mg | 26% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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