Simit are the iconic Turkish bread rings, lavishly coated in sesame seeds. Their charm lies in a simple yeast dough, a quick dip in a sweet syrup made with pekmez or honey, and a hot bake until the crust turns bronzed and crisp. At home, they come remarkably close to the street version — fragrant, glossy, and deeply nutty.
Ingredients
- All-purpose flour — 500 g (17.6 oz)
- Warm water — 300 ml (1 1/4 cups)
- Active dry yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tbsp
- Salt — 1 tsp
- Vegetable oil — 2 tbsp
- Pekmez (grape molasses) or honey — 80 ml (1/3 cup)
- Water for the syrup — 80 ml (1/3 cup)
- Sesame seeds — 200 g (7 oz)
How to Make It
- Make the dough: dissolve the sugar and yeast in the warm water. Add the flour and salt, pour in the oil, and knead for 8–10 minutes until smooth, soft, and elastic.
- First rise: transfer the dough to a bowl, cover, and let it rise for 45–60 minutes, until doubled in size.
- Prepare the sesame: if you like, lightly toast it in a dry skillet for 3–5 minutes, until creamy in color and fragrant. Let cool.
- Shape the rings: punch down the dough and divide into 8 pieces. Roll each piece into a rope 60–70 cm (24–28 in) long, fold in half, and twist. Bring the ends together to form a ring, pinching well to seal.
- Syrup: mix the pekmez or honey with the water in a wide bowl. Place the sesame seeds in a separate bowl.
- Dip and coat: one by one, dip the rings into the syrup for 5–10 seconds, let the excess drip off, then coat in sesame seeds, pressing gently so they adhere.
- Proof: arrange the shaped simit on a parchment-lined baking sheet and leave for 10–15 minutes.
- Bake: preheat the oven to 230°C (446°F), using top and bottom heat. Bake for 12–16 minutes, until deeply golden and crisp.
- Serve: transfer to a wire rack and cool for 10 minutes. Serve with feta, tomatoes, and a cup of tea.
Nutritional Value
| Serving | 1 simit (1/8 of the recipe) |
| Calories | 430 kcal |
| Protein | 11 g |
| Fat | 18 g |
| Carbohydrates | 55 g |
| Fiber | 4 g |
| Sodium | 420 mg |
Serving and Storage
Simit are at their best straight from the oven: the crust crackles, while the crumb stays tender. Store leftovers in a paper bag at room temperature for up to 1 day. To bring back the crunch, warm them in a 200°C (392°F) oven for 4–6 minutes. Freeze fully cooled rings for up to 1 month; reheat straight from frozen at 180–190°C (356–374°F) for about 8–10 minutes.
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Tips and Variations
- Pekmez gives simit their signature color and flavor; if you do not have it, use honey or molasses. For a deeper caramel note, add a pinch of baking soda to the syrup.
- For extra crunch, raise the temperature to 240°C (464°F) and bake on the lower third of the oven, watching the color closely.
- Try a mix of white and black sesame seeds, or add a little sesame oil to the dough for more depth.
- Do not add too much flour while kneading: a soft dough gives a lighter crumb and a more beautiful crust.
FAQ
What can I use instead of pekmez?
Mix honey or molasses with water in equal parts. For a richer color, add 1 tsp dark brown sugar molasses to 80 ml (1/3 cup) of syrup.
Can I make simit without a long proof?
The first rise is important for structure and flavor. You can speed it up by placing the bowl in a warm spot, about 28–30°C (82–86°F), but skipping it altogether is not recommended.
Why is the crust not crisp?
The oven was not hot enough, or there was too much flour in the dough. Preheat to 230–240°C (446–464°F), do not overcrowd the baking sheet, and cool the simit on a rack so they do not soften underneath.