Turkey • Regional Dish • Bread

Simit (Turkish bread rings)

This Turkish simit has a chewy center, crusty sesame-coated exterior, and that classic street-bakery character that makes breakfast feel more interesting.

Servings6

Prep Time30 min

Cook Time18 min

DifficultyModerate

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Ingredients

US Metric

4 cups all-purpose flour

2 1/4 tsp instant yeast

1 tbsp sugar

1 1/2 tsp fine sea salt

1 1/4 cups lukewarm water

2 tbsp olive oil

For the coating

1/3 cup grape molasses or regular molasses

1/2 cup water

1 1/4 cups sesame seeds, toasted

500 g all-purpose flour

7 g instant yeast

1 tbsp sugar

1 1/2 tsp fine sea salt

300 ml lukewarm water

2 tbsp olive oil

For the coating

80 ml grape molasses or regular molasses

120 ml water

180 g sesame seeds, toasted

Instructions

Mix the flour, yeast, sugar, and salt in a large bowl. Add the lukewarm water and olive oil, then knead for 8 to 10 minutes until you have a smooth, soft dough.
Cover the dough and let it rise for 1 to 1 1/2 hours, until doubled in size.
Toast the sesame seeds in a dry pan over medium heat for 3 to 5 minutes, stirring often, until golden and fragrant. Let them cool on a plate.
Divide the dough into 12 equal pieces. Roll each piece into a rope about 35-40 cm long.
Take 2 ropes and place them side by side. Pinch the ends together at one end, twist the ropes around each other, then join the other ends to form a ring. Repeat to make 6 rings.
Mix the molasses and water in a shallow bowl. Dip each ring into the mixture, coating both sides, then press it into the toasted sesame seeds until fully covered.
Place the simit on a lined baking tray and let them rest for 15 to 20 minutes while you heat the oven to 220 C.
Bake for 15 to 18 minutes, until deep golden brown and well coated with toasted sesame seeds.
Cool slightly and serve warm or at room temperature.

Cultural Context

Simit is an intricate part of everyday food life in Turkey, especially at breakfast and as a grab-and-go street food. It is commonly associated with street carts and neighborhood bakeries, and it is often eaten plain or alongside a simple spread of cheese, tomatoes, cucumbers, olives, and tea. In some parts of Turkey, especially in İzmir, a closely related version is called gevrek, with a slightly different method and texture.

Fun Fact

Street sellers of simit are known as simitci, and in Istanbul, the bread is so iconic that it is practically edible city infrastructure.

Cook’s Tip

Simit is traditionally coated in a molasses-and-water mixture before being rolled in sesame seeds, which helps create its color and distinct crust. Grape molasses is especially common, but regular molasses works well for home cooks too. Simit is usually lighter and thinner than a bagel, with a crustier exterior rather than a dense chew.

Trivia

One key difference between simit and a bagel is that simit is dipped in a molasses mixture and heavily coated with sesame seeds, which give it its thinner, crustier character.

About This Recipe

Simit is one of Turkey’s most familiar breads: a ring-shaped bread coated with sesame seeds, commonly eaten for breakfast or as a street snack. It is widely sold by street vendors, especially in Istanbul, and often served with cheese, tomatoes, cucumbers, olives, or tea.
This version keeps the traditional twisted shape and molasses-sesame coating but simplifies the process for a regular home oven. The goal is a crusty outside, a softer interior, and enough toasted sesame flavor to make plain toast look like it gave up competing.

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Simit (Turkish bread rings)

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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