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Türkiye · Food

Simit (Turkish Sesame Seed Bagel)

30 min
340 kcal
8 servings

By eatmundo · July 5, 2026

Simit (Turkish Sesame Seed Bagel)🇹🇷AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Simit (Turkish Sesame Seed Bagel). The percentage is the share of ingredients the two recipes have in common.

Compare these dishes: Koulouri Thessalonikis: Traditional Greek Sesame Bread RingSame technique: Flatbread & pastry44 recipes from 13 countries

Simit, a beloved staple of Turkish street food, is a circular bread encrusted with sesame seeds, offering a delightfully chewy texture and a lightly sweetened, nutty flavor. Perfect for breakfast or a snack, it's often enjoyed plain or with cheese and tea, a simple yet iconic taste of Türkiye.

According to eatmundo's ingredient comparison, the closest dish to Simit from another cuisine is Koulouri Thessalonikis (Greece): the two share 67% of their ingredients.

Ingredients

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8 servings

How to Make It

  • 1

    In a large mixing bowl, combine 250ml of warm water (around 40-45°C / 105-115°F), 7g of active dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy, which indicates the yeast is active. If it doesn't foam, your yeast might be old or the water too hot/cold, and you should start over.

  • 2

    To the activated yeast mixture, add 3.5 cups (420g) of all-purpose flour and 1 teaspoon of salt. Mix with a spoon or your hands until a shaggy dough forms. You may need to add an extra tablespoon or two of flour if the dough is too sticky, but aim for a relatively soft dough.

  • 3

    Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. It should feel pliable and bouncy. Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.

  • 4

    Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Take each piece and roll it into a long rope, about 60-70 cm (24-28 inches) long. You want them relatively thin and even. Fold each rope in half and twist the two strands together to form a double helix, then join the ends to create a ring shape.

  • 5

    Prepare two shallow dishes: one with 120ml of water mixed with 120ml of grape molasses (pekmez), or honey as a substitute, and the other with 200g of toasted sesame seeds. Dip each simit ring first into the molasses mixture, ensuring it's fully coated, then immediately into the sesame seeds, pressing gently to make sure the seeds adhere well.

  • 6

    Place the coated simit rings on a baking sheet lined with parchment paper, leaving some space between them. Cover them loosely with a kitchen towel and let them rest for a second proofing for another 15-20 minutes. This short rest allows the simits to puff up slightly, contributing to their airy texture.

  • 7

    While the simits are resting, preheat your oven to 200°C (400°F). Make sure the oven is fully heated before baking for best results. If you have a baking stone, place it in the oven during preheating.

  • 8

    Bake the simits for 15-20 minutes, or until they are deeply golden brown and sound hollow when tapped on the bottom. The sesame seeds should also be beautifully toasted. Once baked, transfer them to a wire rack to cool slightly. Simit is best enjoyed warm and fresh, perhaps with a slice of cheese or a warm cup of Turkish tea.

Frequently Asked Questions

What is simit?

Simit is a circular Turkish bread encrusted with sesame seeds. Made from a yeast-leavened dough dipped in molasses and water, it is commonly consumed as a staple breakfast item or a street snack throughout the day.

Which type of flour yields the best simit texture, and can I use alternatives?

For an authentic, slightly chewy yet tender simit, a good quality all-purpose or bread flour works best. Bread flour can give a chewier result due to its higher protein content.

What kind of molasses should I use for simit, and are there any acceptable substitutes?

Traditionally, grape molasses (üzüm pekmezi) is used, giving simit its signature dark color and subtle sweetness. If unavailable, pomegranate or carob molasses can be used, or a mixture of honey and water for a slightly different flavor profile.

What are the ideal baking temperature and time for perfectly golden and crispy simit?

Bake simit in a preheated oven at around 400-425°F (200-220°C) for 15-20 minutes, or until deeply golden brown and crispy on the outside. The higher temperature helps achieve the characteristic crust.

How do I ensure the sesame seeds adhere well to the simit and toast evenly without burning?

After shaping, dip the simit thoroughly into the diluted molasses mixture, then immediately and generously coat it with sesame seeds, pressing gently to ensure they stick. Bake until golden, monitoring to prevent burning.

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