🇬🇷 Greece · Food
Koulouri Thessalonikis: Traditional Greek Sesame Bread Ring
By eatmundo · July 7, 2026
🇬🇷 GRA beloved Greek street food, these soft, chewy bread rings are generously coated in toasted sesame seeds. Perfect for breakfast or a snack, Koulouri Thessalonikis offers a delightful combination of simplicity and irresistible flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 250ml of warm water (around 40°C / 105°F), 1 tablespoon of sugar, and 7g of active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 2
Add 500g of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
- 3
Lightly grease the bowl with 1 tablespoon of olive oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- 4
Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 40-50cm (16-20 inches) long. Join the ends of each rope to form a ring, pinching firmly to seal.
- 5
In a shallow dish, combine 125ml of water with 1 tablespoon of olive oil. In another shallow dish, spread 150g of sesame seeds. Dip each koulouri ring first into the water mixture, then thoroughly coat it with sesame seeds, ensuring even coverage.
- 6
Place the coated koulouri rings on a baking sheet lined with parchment paper, leaving space between them. Let them rest for another 15-20 minutes while you preheat your oven to 200°C (400°F). Bake for 18-22 minutes, or until deeply golden brown and cooked through. The bottom should also be golden. Serve warm or at room temperature.
Frequently Asked Questions
What kind of flour is best for Koulouri Thessalonikis?+
All-purpose flour works well, but for a chewier texture, you can use a combination of all-purpose and bread flour. The key is to knead sufficiently to develop the gluten.
Can I prepare the dough ahead of time?+
Yes, after the first rise, you can punch down the dough, form the koulouri, and then refrigerate them on the baking sheet for up to 12 hours (covered tightly). Let them come to room temperature for 30 minutes before dipping and baking.
Why are my koulouri not crispy on the outside?+
Ensure your oven is fully preheated to the correct temperature. A high initial temperature helps create that crisp crust. Also, make sure they are well-coated with sesame seeds, as these contribute to the texture.
What's the traditional way to enjoy Koulouri Thessalonikis?+
Traditionally, Koulouri Thessalonikis is enjoyed as a simple breakfast or snack, often with a cup of Greek coffee. Some like to split them and fill them with cream cheese, feta, or even ham and cheese.
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