Turkish Sesame Simit
Learn how to make Turkish sesame simit at home: a soft, lightly oiled yeast dough, a molasses dip, and a crisp sesame crust that bakes up deep golden.
Simit is a classic Turkish bread, a ring of soft yeast dough dipped in a molasses glaze and coated in sesame seeds. It is a familiar sight in Turkish bakeries, and it is just as rewarding in a home kitchen. The crust turns crisp and nutty while the inside stays airy and tender, which makes it a satisfying bread to bake on a relaxed weekend.
This recipe is written for American home cooks who want a bread that fits right alongside everyday dinners. Simit is at home beside a bowl of chicken soup or a ground beef skillet, turning a simple weeknight plate into something that feels special.
Why the Dough Is Soft and Forgiving
Simit dough is simple: flour, sugar, instant yeast, salt, warm water, and a little olive oil. Instant yeast mixes right into the dry ingredients, which keeps the process easy. Water temperature matters, though. Water that is too hot can weaken the yeast and slow the rise, so aim for comfortably warm rather than hot. The olive oil keeps the dough supple and helps the finished bread stay tender. Knead until the dough feels smooth and springy, a sign that it has developed enough structure for an airy crumb.
Shaping Rings That Bake Evenly
Even shaping gives you rings that bake at the same rate. Aim for ropes of matching thickness, since thin spots brown faster and thick spots can stay doughy. Pinch the ends firmly so the seam holds during baking and the ring does not pull apart. If you prefer a twisted look, the rope-like ring is a lovely, traditional-looking shape.
Let the shaped rings rest loosely covered until they look puffy. Rushing this step can leave the dough tight, so the rings may shrink in the oven.
Building the Molasses and Sesame Crust
Unsulphured molasses dissolves easily into warm water, creating a thin, sweet dip that does two jobs. It helps the sesame seeds cling, and its sugars caramelize in the hot oven, giving simit its deep color and slight crispness. Spread the seeds in a shallow dish so you can press each ring into them and coat every side. Letting the excess dip drip off prevents a sticky, puddled base and keeps the seeds in an even layer.
Serving Simit at Its Best
Move the baked rings to a wire rack so the bottoms stay crisp rather than steamed. Simit is best served warm or at room temperature, when the sesame crust still crackles and the center is soft. It is a natural side for hearty dinners, especially alongside chicken soup or a ground beef skillet.
Frequently Asked Questions
Why is my simit dough so sticky?
A slightly tacky dough is normal, since the olive oil keeps it soft. Add flour only gradually, a little at a time, and knead until the dough turns smooth and elastic. Adding too much flour at once can make the finished rings dry and dense.
How do I know when simit is done?
Look for a deep golden brown across the top and sides. The best test is the bottom: a simit that sounds hollow when tapped is baked through. Pale or soft rings need more time in the oven, so check them before pulling the pan.
Why is my sesame coating uneven?
Uneven coating usually comes from dipping too long or spreading the seeds too thickly. Dip each ring briefly, let the excess drip off, and press it into the seeds, turning it until every side is covered. A thin, even layer of seeds bakes into a more consistent crust.
Recipe
Turkish Sesame Simit
Simit is a Turkish bread shaped into a ring, dipped in a molasses glaze, coated in sesame seeds and baked until deep golden. The dough is a soft, lightly oiled yeast dough that bakes up with a crisp crust and an airy, tender center.
- Course
- Bread, Side Dish
- Cuisine
- Turkish
- Difficulty
- Medium
- Servings
- 6 simits
- Prep time
- 30 mins
- Cook time
- 20 mins
- Total time
- 2 hr 20 mins
- Calories
- 450 kcal
Ingredients
Dough
Glaze and topping
Instructions
Dough
In a large bowl, whisk together the flour, sugar, instant yeast and salt. Add the warm water and 3 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes, until smooth and elastic. If the dough is very sticky, add flour 1 tablespoon at a time. A stand mixer with a dough hook works too; knead on medium-low for 6 to 8 minutes.
Lightly oil the inside of a clean bowl with the 1 tsp olive oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a clean towel, and let rise in a warm spot for about 1 hour, until doubled in size.
Shaping
Preheat the oven to 425°F with a rack in the center. Line two baking sheets with parchment paper. Stir the molasses into the 1/2 cup warm water until dissolved. Spread the sesame seeds in a shallow dish.
Gently press the risen dough down and divide it into 6 equal pieces, about 4 3/4 oz each. Roll each piece into a 12-inch rope. For a twisted ring, instead divide each piece in half, roll each half into an 8-inch rope, twist the two ropes together, and then form the ring.
Bring the ends of each rope together to form a ring about 4 inches across, pressing the ends firmly so they seal.
Dip each ring into the molasses water for a few seconds, letting the excess drip off. Press it into the sesame seeds, turning to coat all sides. Place the rings on the prepared baking sheets, spaced about 2 inches apart.
Baking
Cover the rings loosely and let them rest for 30 minutes, until puffy.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back halfway through, until the simits are deep golden brown and sound hollow when tapped on the bottom.
Transfer the simits to a wire rack. Serve warm or at room temperature.
Notes
- Keep the water between 105°F and 110°F. Hotter water can weaken the yeast, and the dough will rise more slowly.
- The molasses in the dip contains sugars that caramelize in the hot oven, which gives the sesame crust its deep color and slight crispness.
- Simit is best the day it is baked. Store leftovers in an airtight bag at room temperature for up to 2 days, and warm them briefly in a 300°F oven to refresh the crust.
- Serve simit alongside a bowl of chicken soup or a ground beef skillet for an easy, hearty dinner.
Recipe: https://dishwhisperer.com/turkish-sesame-simit/
