simit

Simit is a crunchy, ring shaped, braided street bread with an amazing nutty flavor of toasted sesame seeds.

Homemade Turkish Simit

(3 + ¼ cup) flour

dry instant yeast

salt

water

molasses (grape

flour

(about 1 and 1/2 cups) toasted sesame seeds

In a large mixing bowl, whisk together the flour, yeast and salt.

Gradually pour in the water and mix it with your hand. Knead it for 5 minutes or until you get a smooth and non-sticky, elastic dough.

Alternatively, you can use a stand mixer with a dough hook for this step.

Cover it and let it rise for about 1 hour, until it doubles in size.

In a medium sized bowl, whisk together the molasses, water and flour. Set it aside.

Put the sesame seeds in another bowl. Put it aside. If the sesame seeds are raw, toast them in a pan beforehand.

When the dough doubles in size after 1 hour, punch it down and transfer on a floured surface. Shape it into a log and cut it into 6 equal pieces. And then cut each piece into two. You will have 12 pieces in total.

Grab two pieces and roll them into a rope, 20 inches/50cm in length.

Put these side by side and stick the ends by pinching.

Twist in opposite directions to make a braid.

Combine the two ends by pinching them together and make a ring.

Repeat this for the remaining dough balls.

Preheat the oven at 425C/220C. Line a baking sheet with parchment paper and put it aside.

Soak the simit ring into the molasses mixture first and then put it into the sesame seed bowl. Transfer onto a parchment paper lined baking sheet and bake for 15-20 minutes, until golden. 

Merhaba Zerrin and Yusuf. Thanks for this amazing recipe . I am actually waiting for my dough to rise as I write this. As I don't have grape or date molasses (not as easily found dough in general gocery stores in Australia)I am using pomegranate.  I will let you know how it turns out. Love that this is oil free and dairy free! Will update very soon.

Hello again!

So I made it with the pomegranate molasses and it is slightly Sour but overall sweet so I'm very happy with the result. 
The simit is so soft inside inside nutty on the outside. They also look so beautiful! 
I love your recipe and I'll be sure to make it again as it was so easy. 
Thank you for sharing the recipe.

Turned out delicious! Recipe was so easy and straightforward.  I had to use pomegranate molasses as I couldn't get date or grape molasses but nevertheless it turned out delicious! I can't post photos here but they look stunning too! Thank you for this fantastic recipe!

https://www.youtube.com/watch?v=iFIxyQsTd54

Simit is the most famous street food in Turkey. It is crunchy and nutty on the outside and soft and a little chewy on the inside. Sesame seed coated simits make the best breakfast in this world when accompanied by cheese, tomatoes, cucumber and a cup of tea. 

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Ingredients

For the Dough:
500g (3 + ¼ cup) flour 
2 teaspoon dry instant yeast
1 teaspoon salt
300ml warm water

For The Coating:
½ cup molasses (grape or date)
¼ cup water
1 tablespoon flour
300g (about 1 and 1/2 cups) toasted sesame seeds

FULL RECIPE ►https://www.giverecipe.com/1-simit-1-cheese-please/

If you make this recipe, tag us over on Instagram at @give_recipe

What To Serve Simit With?
Turkish Yogurt Drink Ayran: https://www.giverecipe.com/how-to-make-ayran/
Turkish Tea: https://www.giverecipe.com/turkish-tea/

More Turkish Breads
Pide Ekmek: https://www.giverecipe.com/turkish-pide-bread-recipe/
Pide Stuffed With Beef: https://www.giverecipe.com/pide-stuffed-with-beef/
Homemade Lavash: https://www.giverecipe.com/homemade-lavash-bread/
Lahmacun: https://www.giverecipe.com/lahmacun-with-whole-wheat-flour/
Bazlama Fluffy Flatbread: https://www.giverecipe.com/bazlama/

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Turkish Simit

How to make simit (aka Turkish Bagel) at home with just 6 ingredients (vegan) - a delicious, sesame-crusted Turkish bread recipe perfect for a breakfast spread, sandwich, or snack!

How To Make Simit (Turkish Bagel)

flour (Read notes*)

tsp salt (10 gr)

yeast

grape molasses (check notes for alternatives)

Tbsp flour

sesame seeds

Combine the yeast with lukewarm water, mix well, and set aside for several minutes to allow the yeast to activate.

Meanwhile prepare a large dish of sesame seeds, for dipping. In a separate bowl (big enough to lay the simit in), combine the grape molasses, water, and (optionally) flour and mix well until there are no lumps.

Step 1: Prepare the ingredients

Combine the flour, salt, and yeast mixture and mix well with a spoon into a crumbly dough.

Knead the dough for around 10 minutes, until you have a smooth elastic dough. You could also do this process in a stand mixer for a few minutes less.

Place the dough back in a bowl (lightly oil it if preferred), cover with a kitchen towel, and set aside in a warm area to rise for an hour until it doubles in size.

Step 2: Prepare the dough and rest it

Remove the dough from the bowl, knock some air out of it and then divide the mixture into 14 equal pieces. To get these fully accurate, weigh them. Mine were 55g (~2 ounces) per piece.

Roll each piece into equal long logs around 30 inches/80 cm in length.

For each simit, you&#039;ll need two of the dough ropes. Gently press them to attach them at one end then simply twist them (like braiding) into a twisted rope. Then connect the twisted rope into a loop/ring, pressing the two ends together to seal.

Cover any prepared simit with a kitchen towel as you prepare the rest.

Step 3: Shape the simit

Dip each simit into the molasses mixture and then the dish of sesame seeds, making sure to coat them thoroughly (don&#039;t be stingy if you want traditional simit!).

Step 4: Dip and cover them

Transfer the prepared simit to parchment-lined baking tray/s and bake in a pre-heated oven at 475ºF/240ºC for 20-25 minutes, until golden brown.

You can, optionally, allow them to rest for a further 20-30 minutes (under a kitchen towel) before baking, to rise a little bit more for fluffier, thicker simit.

Step 5: Bake the simit

To Make Ahead: you can prepare the simit dough in advance and store it for up to 2 days, tightly wrapped in the refrigerator. Before using it, remove it from the refrigerator and allow it to come to room temperature and rise.To Store: like most fresh bread, homemade simit is best eaten within 2-3 days (at room temp) or 3-5 days (in the refrigerator). To store the simit bread, store in an airtight bag or container.To Freeze: you can freeze the simit, wrapped well, for up to 2 months.To Reheat: place the simit back in a preheated oven at 400ºF/200ºC for a few minutes until warmed. If it&#039;s beginning to become a bit too hard, then sprinkle with water before adding to the oven. You can also bake it from frozen for between 10-15 minutes.

How To Make Ahead and Store

Simit is truly a quintessential Turkish street food. Coated in sesame seeds and baked until golden brown, it is crunchy on the outside, but soft on the inside. These sesame bread rings are perfectly delicious on their own, but you can also slice them in half for making sandwiches.

Simit (Turkish Sesame Bread Rings)

sugar

active dry yeast

lukewarm water, (divided)

(510 g) all purpose flour

sea salt

grape molasses, (date, fig

water, (combined with the grape molasses)

(5 ounces) golden sesame seeds

Bloom the yeast: Into a medium bowl, combine 1/4 teaspoon sugar and 1 1/2 cups lukewarm water (between 90-110°F). Add the yeast, mix with a small spoon and set aside for 5 to  8 minutes, until the yeast becomes foamy.

Make the dough: Into a large bowl, add the flour and salt. Stir to combine then make a well in the center. Add the yeast mixture and stir to form a coarse dough.

Knead the dough: Turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a kitchen towel and set aside in a warm, draft-free place for 45 minutes to 1 hour, or until doubled in size. A sunny spot on your countertop is perfect.

Preheat the oven, prepare the baking sheets and dipping station: Preheat the oven to 400°F and line 2 large size baking sheets with parchment paper. Combine the grape molasses, with the remaining 1/4 water in a large bowl, and whisk together. Pour the sesame seeds onto a large plate. Set it next to the bowl of molasses water.

Deflate and shape the dough: Dump the dough onto a lightly floured work surface and stick your fist in the center of it to deflate or knock back the dough. Shape it into a ball and divide into 8 even sized pieces.

Cut and Stretch the dough: Working with one piece of dough at a time, use your hands to roll each dough segment into a long rope about 24-inches long. The dough is sturdy so you can apply gentle pressure as you roll and stretch the rope. I tend to work with my hands side by side in the center of the dough, rolling the dough back and forth and separating my hands as the dough lengthens.

Twist the dough: Fold each rope in half so two ends align and use your hands to twist it into a two stranded “rope.” Join the ends together to make a circle, and press them firmly together to seal the circle. Gently shape the area where you pressed the ends together to make it rounded and not flat. Repeat with the remaining dough. In the end you should have 8 twisted rope circles.

Dip each ring: Dip each ring, first into the molasses mixture, submerging it completely. If you don’t have enough liquid to submerge it, flip it over so both sides are coated. Remove it from the molasses mixture, gently shaking off any excess. Set the bread ring in the sesame seeds, turn gently to coat both sides. Transfer to the prepared tray and set aside at room temperature for about 15 minutes, to puff slightly. Repeat with the remaining ropes.

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Top 3 simit recipes from across the web

The most viewed simit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Turkish Simit

How To Make Simit (Turkish Bagel)

Simit (Turkish Sesame Bread Rings)

The most viewed simit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine