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Turkish Simit Breads

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Turkish Simit Breads Recipe

Simit are a popular Turkish street food. Instead of being boiled like a bagel, the twisted circles of dough get a quick dip in sweetened water before dredging in sesame seeds. The result is a crisp exterior and a light, delicate, and tender interior.

At a glance

Prep
Bake
Total
Yield
10 breads
Nutrition information

Ingredients

Choose your measure:

Sponge

  • 1 tablespoon instant yeast or active dry yeast
  • 1 tablespoon sugar
  • 1/4 cup water

Dough

Water Bath

  • 3 cups water
  • 2 tablespoons molasses

Topping

  • 1/2 cup sesame seeds

Instructions

  1. For the sponge: Mix the ingredients in a small bowl, cover, and let sit for 10 minutes.
  2. For the dough: Combine the sponge with the rest of the dough ingredients, mixing until the dough comes together.
  3. Knead for 8 minutes at medium-low speed in a mixer or for 10 minutes by hand, until the dough is smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rest for 30 minutes.
  5. Line two baking sheets with parchment. Set the racks in your oven in the upper and lower third positions.
  6. For the water bath: Combine the water and molasses in an 8" round cake pan. Place the sesame seeds in another cake pan or pie dish.
  7. To shape: Deflate the dough and roll it into a thick log about 20" long. Divide the dough into 10 equal pieces. Round each piece into a ball, cover with greased plastic, and let rest for 10 minutes.
  8. On a lightly floured surface, roll each portion of dough into a rope 30" long. Fold the rope in half, pinching the ends together.
  9. Twist the ends of the folded dough in opposite directions to make a spiraled rope. Bring the ends around to form a 5" to 6" diameter ring, pinching the ends together to seal.
  10. Dip the rings in the molasses mixture, turning over to coat. Dredge the wet rings in the sesame seeds on both sides and place on the prepared baking sheets. Repeat until all are formed.
  11. Let the breads rise for 45 minutes. Halfway through the rise time, preheat the oven to 450°F.
  12. When almost doubled, spray the breads with cold water and bake for 10 minutes.
  13. Rotate the baking sheets top to bottom and reduce the oven's temperature to 425°F. Bake for 12 to 14 minutes more, until golden brown. Remove from the oven and serve warm.
  14. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage.

Nutrition Information

  • Serving Size 1 bread, 91g
  • Servings Per Batch 10 breads
Amount Per Serving:
  • Calories 247
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 365mg
  • Total Carbohydrate 39g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.