Simit Bread (Recipe Turkish) at Home
Have you noticed how Simit Bread often turns out crispier and more “street-bakery” than most homemade bread rings, even when the ingredients seem almost the same? The difference usually comes down to method, not special flour or pricey equipment. A properly heated oven, a well-balanced dough texture, and the classic molasses dip with a sesame coating work together to create bold flavor and that signature crunch. If you have baked bagels or soft rolls before and felt the crust lacked bite, Simit Bread will feel like an upgrade. It is lighter than a bagel, crispier than a typical roll, and works beautifully for breakfast, brunch, or snack boards.
Table of Contents
Ingredients List
This recipe makes classic Simit Bread rings with a deep golden crust and a generous sesame coating.
Core ingredients
- Warm water (hydrates the dough and helps activate yeast)
- Instant yeast or active dry yeast (instant is quicker, both are reliable)
- Sugar (supports yeast activity and encourages browning)
- All-purpose flour (bread flour also works for a slightly chewier texture)
- Salt (essential for flavor and structure)
- Neutral oil (keeps the dough soft and easy to shape)
For the signature coating
- Molasses (traditional. In Turkey, “pekmez” is commonly used)
- Warm water (thins the molasses into a dip)
- Sesame seeds (white sesame is classic, toasted adds deeper flavor)
Easy substitutions
- No molasses? Use pomegranate molasses (more tangy), date syrup, or honey mixed with a bit of dark brown sugar. The flavor shifts slightly, but the crust still browns well.
- No sesame? Try nigella seeds, poppy seeds, or a blended topping. The taste changes, but the rings remain delicious.
- Dairy-free: This recipe is naturally dairy-free.
- Whole wheat option: Replace up to 30% of the flour with whole wheat flour, and add a splash more water if the dough feels dry.
Timing
- Prep time: about 20 minutes
- Rise time: 45–60 minutes
- Bake time: 15–18 minutes
- Total time: about 90 minutes
That is roughly 20–30% quicker than many from-scratch bread recipes that take two hours or more, since simit uses a straightforward dough and bakes fast as individual rings.
Step-by-Step Instructions
Step 1: Activate the yeast and start the dough
In a large bowl, mix the warm water and sugar. Add the yeast and let it sit for a few minutes until it looks slightly foamy. (Instant yeast can be mixed directly into the flour, but blooming it can still improve consistency.)
Tip: Use warm water, not hot. If it feels comfortably warm on your wrist, it is usually right.
Step 2: Mix and knead until smooth
Add the flour and salt, then stir until a rough dough forms. Knead for 8–10 minutes by hand or 6–7 minutes with a mixer until the dough becomes smooth and elastic.
Texture target: soft with a light tackiness. It should not cling heavily to your hands.
Texture tip: In dry weather, dough often needs slightly more water. On humid days, a small extra dusting of flour may help. Go by feel, not only measurements.
Step 3: First rise
Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover and let it rise for 45–60 minutes, until puffy and close to doubled.
Simple proof test: Press a fingertip into the dough. If the indentation slowly springs back and remains faintly visible, it is ready.
Warm-rise option: Let the dough rise in an oven that is turned off, with only the oven light on.
Step 4: Divide for even baking
Place the dough on a work surface and divide into 8 equal pieces, or 10 smaller pieces for snack-size rings.
Step 5: Shape the rings
Roll each piece into a rope (about 50–60 cm for a classic ring). Bend it into a “U,” twist the strands together, then press the ends firmly to seal into a ring.
If it keeps shrinking: Rest the dough for 5 minutes, then roll again. A short rest relaxes the gluten and makes shaping easier.
Step 6: Make the molasses dip
In a wide, shallow dish, whisk the molasses and warm water until fully smooth.
Consistency goal: thin and pourable, like a light syrup that lightly coats a spoon.
Step 7: Dip and coat in sesame
Dip each ring into the molasses mixture, then press into sesame seeds, coating generously.
Flavor upgrade: Toast the sesame seeds in a dry pan for 2–3 minutes until fragrant, then cool before coating. It adds a richer, more authentic bakery taste.
If seeds do not stick well: The dip may be too thin. Whisk in a little more molasses to thicken it.
Step 8: Bake hot for a crisp crust
Preheat the oven to 425°F (220°C). Place rings on a lined baking sheet and bake for 15–18 minutes, until deeply golden and glossy.
Why this matters: High heat sets the crust quickly and gives simit its signature crackle.
Step 9: Cool briefly, then serve
Cool for about 10 minutes. The crust becomes crispier as it cools. Serve warm or at room temperature.
Nutritional Information
Nutrition depends on ring size and sesame amount. Here is an estimate for 1 large simit (1 of 8):
- Calories: ~290–340 kcal
- Carbohydrates: ~45–55 g
- Protein: ~8–11 g
- Fat: ~8–12 g (mostly from sesame)
- Fiber: ~2–4 g
- Sodium: varies by salt used
Quick insight: Sesame adds more than crunch. It contributes healthy fats and minerals. If you are watching calories, reducing the sesame coating is the easiest adjustment without changing the dough.
Healthier Alternatives for the Simit Bread
You can make Turkish Simit Bread more nutrient-friendly while keeping its classic character.
- Higher fiber: Replace 25–30% of the flour with whole wheat flour. Add 1–2 tbsp ground flax or chia if you like.
- Lower sugar: Reduce sugar in the dough to 1 tsp. Keep the molasses dip for signature flavor.
- Lighter sesame: Coat one side heavily and the other side lightly to reduce calories while keeping the look.
- Higher protein: Add 2–3 tbsp Greek yogurt to the dough (reduce water slightly), or pair simit with protein-rich sides like eggs, labneh, tuna, or turkey.
- Gluten-free note: Gluten-free versions can work, but texture will differ. Use a bread-style GF blend with binders like psyllium husk.
Serving Suggestions
Simit Bread is versatile and pairs well with both sweet and savory toppings:
- Turkish breakfast plate: simit with olives, tomatoes, cucumbers, cheese, and tea
- Creamy spread: labneh or cream cheese with za’atar and olive oil
- Sweet option: tahini and honey, or peanut butter with banana
- Sandwich ring: turkey, lettuce, tomato, and a light garlic yogurt sauce
- Soup side: perfect with lentil soup or tomato soup
Kid-friendly tip: Slice into halves and use softer spreads first. The crust is crisp, so smaller bites are easier.
Common Mistakes to Avoid
- Under-kneading: leads to dense rings. Knead until smooth and elastic.
- Too much flour: dries the dough and dulls the crust. Add flour slowly.
- Watery dip: seeds fall off. Thicken with more molasses.
- Low oven heat: gives a pale, soft crust. Preheat fully and use a thermometer if possible.
- Skipping sesame toasting: reduces flavor. Toasting takes minutes and makes a difference.
Storing Tips for the Simit Bread
Simit Bread is best the day it is baked, but it stores well with the right method:
- Room temperature: 1 day in a bread bag or container
- Fridge: not recommended, it dries bread faster
- Freezer: best option, freeze cooled rings up to 2 months
Reheat for crispness:
- Oven: 350°F (175°C) for 6–8 minutes
- Air fryer: 3–4 minutes
- Toaster oven: ideal for halved rings
Meal-prep tip: Freeze baked Simit Bread and reheat from frozen for a fast breakfast.
Conclusion
Simit Bread is an easy way to bring true Turkish bakery flavor into your home. The key is a soft, well-kneaded dough, a smooth molasses dip, and a generous sesame coating that bakes into a crisp, glossy crust. Keep the oven hot, shape evenly, and toast the sesame for extra depth. Try this recipe, then leave a rating in the review section or share your thoughts in the comments. Subscribe for more updates and fresh Simit Bread.
FAQs
What is Simit Bread?
A Turkish sesame-coated bread ring, commonly sold as street food and served with tea, cheese, and olives.
Can I make simit without molasses?
Yes. The flavor and color will change, but date syrup, pomegranate molasses, or honey can work.
Why is my simit not crispy?
Usually from low oven heat, weak preheating, or overly wet dough. Bake hot and use the middle rack.
Can I make the dough ahead?
Yes. Refrigerate after kneading overnight, then rest at room temperature 30–45 minutes before shaping.
How do I keep sesame from falling off?
Use a thicker dip and press firmly into sesame. Cooling toasted sesame also helps it adhere.
Can I make mini Simit Bread ?
Yes. Divide into 10–12 pieces, roll thinner ropes, and reduce bake time slightly. Watch color closely.
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