İstanbul Simidi (Sesame-Crusted Turkish Bread Rings)
İstanbul simidi is a crisp, chewy Turkish bread ring dipped in grape molasses and coated generously with toasted sesame seeds.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, combine 4 cups of all-purpose flour with 1 tablespoon of sugar and 1 tablespoon of salt. Mix well before adding 1 tablespoon of active dry yeast and carefully incorporating it with the dry ingredients.
- 2
Gradually add 1 1/2 cups of warm water to the flour mixture, stirring until a dough starts to form. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- 3
Place the kneaded dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
- 4
After the rise, punch down the dough and let it rest for 10 minutes. Then, divide the dough into 8 equal pieces. Roll each piece into a long rope, and then shape it into a circle, pinching the ends to seal.
- 5
In a small bowl, mix 1/4 cup of molasses with 1 cup of warm water. Dip each bagel into this mixture, allowing any excess to drip off, then coat the bagels in 1/2 cup of sesame seeds, pressing gently to ensure they stick.
- 6
Place the coated bagels on a baking sheet lined with parchment paper. Preheat the oven to 425°F (220°C) and let the bagels rest for 10 minutes before baking.
- 7
Bake the simit for about 15-20 minutes or until they are golden brown and puffed. Allow them to cool on a wire rack before serving.
Cook notes
Tips
For a softer texture, add an extra tablespoon of water if the dough feels too dry during kneading.
Ensure the water for activating yeast is warm, not hot, to prevent killing the yeast.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep simit in an airtight container to maintain freshness.
- Freeze leftover simit wrapped in plastic for up to 1 month.
Substitutions
- Use honey instead of molasses for a different sweetness.
- If you don't have sesame seeds, poppy seeds can be used as an alternative.
What to Serve With
- Turkish tea
- Cream cheese or labneh
- Sliced cucumbers and tomatoes
Common Mistakes
- Not kneading the dough long enough, which can lead to a tough simit.
- Using cold water instead of warm water to activate the yeast, impairing the rise.
Recipe FAQ
What is the best way to store simit?
Store simit in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag.
Can I make simit in advance?
Yes! You can prepare the dough a day ahead, let it rise, shape the simit, and store them in the fridge overnight before baking.
What is the purpose of the molasses dip?
The molasses dip not only helps the sesame seeds adhere to the dough, but it also adds a rich flavor and deeper color to the simit.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
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Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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