Simit Sesame Bread Rings
Crisp, chewy Turkish street bread rings coated in a thick crust of toasted sesame seeds — the iconic breakfast staple sold at every corner in Istanbul. Plan ahead: the dough needs 1 hour to rise.
Ingredients
- 4 cups bread flour
- 2 tsp instant yeast
- 2 tsp granulated sugar
- 1 1/2 tsp fine salt
- 1 1/2 cups warm water (110°F)
- 2 tbsp olive oil
- 1/4 cup grape molasses (pekmez) or pomegranate molasses
- 2 cups raw sesame seeds
Instructions
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1
In a large bowl, whisk together 4 cups bread flour, 2 tsp instant yeast, 2 tsp granulated sugar, and 1 1/2 tsp fine salt. Add 1 1/2 cups warm water (110°F) and 2 tbsp olive oil and mix until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
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2
Preheat oven to 450°F with a rack in the upper third. Line two baking sheets with parchment paper.
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3
In a shallow bowl wide enough for dipping, combine 1/4 cup grape molasses (pekmez) or pomegranate molasses with 1/2 cup water and stir well. Spread 2 cups raw sesame seeds in another shallow dish.
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4
Punch down the dough and divide into 8 equal pieces. Roll each piece into a rope about 22 inches long. Form each rope into a ring by crossing the ends over each other and pressing firmly to seal.
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5
Dip each ring into the molasses mixture, letting the excess drip off, then press both sides firmly into the raw sesame seeds to coat thoroughly.
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6
Transfer the rings to the prepared baking sheets. Bake for 20 to 25 minutes, rotating the pans halfway through, until deep golden brown and the sesame seeds are toasted.
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7
Transfer to a wire rack. Serve warm or at room temperature.