Turkish Simit

Often likened to a “Turkish bagel,” this circular bread is really so much more than that. Crunchy, chewy, and with a delightful sesame flavor, these rings are great for a quick breakfast, or make a beautiful addition to a larger Mediterranean brunch spread. If you journey to Istanbul, where this traditional bread dates back to 1525, you’ll find these rings sold in bakeries and street carts. In some neighborhoods, a simit seller still comes around in the morning. Hearing the call of the seller from the street, the hungry buyer beckons the seller from their window and lets down a basket tied to a string with money that will be traded for a basket full of fresh sesame rings.

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Ingredients

 

For the Dough (makes 8): 

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• 1 1/4 cup lukewarm water

• 1 tablespoon dry active yeast

• 1 tablespoon sugar, honey, or grape molasses (pekmez)

• 3 1/3 cups (400 grams) bread or all-purpose flour

• 2 tablespoons olive oil

• 1 1/2 teaspoons kosher salt

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For the Coating:

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• Toasted sesame seeds, about 2 cups

• 2 tablespoons grape molasses (pekmez)

• 3/4 cup water

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Step 1:  Activate the yeast

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Combine water with sweetener of your choice (honey, sugar, or grape molasses). Add yeast and let sit for five minutes to activate. 

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Step 2:  Make the dough

 

In a large bowl, combine the flour and salt. Add in activated yeast mixture and olive oil and mix by hand or with a stand mixer. Knead by hand on a floured surface or with a dough hook until dough is smooth (and a little sticky), about 5 minutes should do.

Place in a lightly oiled bowl, cover and let rest for an hour, until dough has doubled in size.

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Step 3: Shape the simit

 

Punch down dough and separate into 8 equally sized pieces. I find it helpful to use a scale if you have one, to make sure the pieces are as even as possible. You will now begin forming the shape of the simit.* 

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Divide each piece in half again. Roll each piece into a long rope, about 12” long. Starting from one end, twist the ropes around each other to form a braid, then connect the two ends together. It helps to lift the ring and give the end a gentle roll to connect the dough.

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*The way I form the rings is not necessarily the most traditional way, but as a novice simit baker, I’ve found it to be the most surefire way to produce the best looking result. You can also form a single rope, twist it, and join both ends together. This is a great video for further reference on shaping.

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