Crispy on the outside, and chewy on the inside, simit is a classic Turkish bread coated in a rich molasses glaze and crunchy toasted sesame seeds. This Simit recipe is easy to make at home with just a few basic ingredients, and the result is a golden, flavorful bread ring that pairs perfectly with tea, cheese, or a drizzle of honey.
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Simit is a staple of Turkish street food, known for its crisp exterior and chewy, sesame-covered crust. Think of it like a sesame bagel. But unlike bagels, which are boiled before baking, simit gets its unique texture from a molasses coating that helps the sesame seeds stick while adding a deep caramelized flavor.
This simit recipe keeps it simple with minimal ingredients, and the results are delicious and satisfying.
Whether you pair them with cheese, olives, or a smear of butter, or labneh as I do, these golden rings are incredibly versatile.
Ingredients
See the recipe card for exact amounts.
For the Simit Dough
- flour: I use all-purpose flour and it is fine, but bread flour with more protein seems to be more typical.
- yeast: Helps the dough rise quickly and gives flavor. I use instant yeast with no need to proof the yeast first.
- salt: for flavor. Bread without salt tastes like nothing, don't skip it.
- water: hydrates the flour and activates the yeast. Make sure it's warm, about 110°F (43°C).
For the Sesame Coating
- molasses: provides sweetness and depth, while also helping the sesame seeds stick. See the box below for more on molasses.
- water to mellow the molasses and flour to thicken the mixture.
- toasted sesame seeds: for crunch, nuttiness, and the signature golden crust.
About Molasses
For this recipe, grape molasses is typically used. Here in Canada, that's not easily available to me, so I use Fancy Molasses. It's a by-product of sugarcane from sugar processing. Don't use blackstrap molasses—it's more processed and quite bitter, and isn't right for this recipe.
How to Make Simit
Prep Tips
To make Turkish Simit, you'll start by making a simple dough. You'll rest the dough and then portion it into 12 equal pieces. Each piece gets rolled into a rope and then twisted around another piece to form a spiral and then a loop!
Once the simit are shaped, they are dipped into the molasses mixture and sesame seeds, and then they are ready to be baked! See step-by-step photos below and a video tutorial in the recipe card.
Make the dough by combining the flour, salt, and yeast in the bowl of a stand mixer. Mix with a fork to disperse the salt and yeast into the flour. Add the water and turn the mixer on low.
After the dough has come together (1-2 minutes) turn the mixer up to medium low (about a 3 or 4 on a KitchenAid mixer) and let it knead for 5-6 minutes, until it's a soft, smooth dough as in the photo above.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Next, portion the dough into 12 equal pieces. They should weigh about 60 grams each.
Work with two portions at a time to make one simit. Roll each portion of dough into a long rope about 16 inches long. Repeat for the other piece.
Place the two ropes side by side and twist them together.
Pull the end together to form a loop in the dough and pinch the ends together.
Repeat for the rest of the dough. They are now ready to coat and bake. I like to use a rack on top of a baking sheet for a crisp underneath, but you can also bake them directly on the rack.
Dip the simit into the molasses mixture, coating both sides.
Let the excess drip off and then coat the simit in the sesame seeds, again on both sides.
Repeat for all of the simit.
Bake for 15-20 minutes or until dark golden brown and crunchy.
Tips for making Turkish Simit
- The dough should be elastic and smooth, not sticky. If it’s too dry, add a little water; if too sticky, sprinkle in extra flour.
- A 30-minute rise helps develop gluten, making the dough easier to shape and giving the simit its chewiness.
- Lightly toasting the sesame seeds before coating enhances their nutty flavor and makes a big difference in taste.
- The 450°F (230°C) oven creates a crisp crust while keeping the inside soft. Keep an eye on them to avoid over-browning.
What is the difference between a bagel and simit?
Although bagels and simit look similar, they are quite different.
Traditional bagels are boiled before baking, giving them a dense, chewy interior with a slightly crisp crust. Simit, on the other hand, is dipped in a molasses mixture and coated with sesame seeds before baking, resulting in a crispier exterior and distinct nutty flavor.
How do you eat Turkish Simit?
To serve Simit with a Turkish flair, serve them alongside white cheese, olives, and a steaming cup of Turkish tea.
What Else Can You Serve With Simit
Simit pairs well with various accompaniments.
For a snacky option, enjoy simit with a variety of spreads and dips. Hummus, baba ghanoush, whipped ricotta or feta, labneh dip, or a simple olive tapenade complement the bread's sesame crust. You can also slice it in half and make a sandwich. As always, serve this any way you want.
Now that you're a dough twisting pro, try cinnamon twists, a jalapeno cheddar twist loaf, or soft pretzels next!
More Bread Recipes
Storage
Simit is best enjoyed fresh. Store extra simit in an airtight container at room temperature for about two days.
FAQs
Simit is usually made with grape, date, fig, or mulberry molasses. I use sugarcane molasses. I've read that you can try honey instead, however, the simit will be sweeter and taste different. I haven't tried that version yet, but I will test it.
Yes, you can make the dough for simit by hand instead of using a hand mixer. Kneading time usually about doubles when kneading by hand.
Recipe
Turkish Simit Recipe
Ingredients
Dough
- 4 ¼ cups all-purpose flour
- 2 teaspoons instant yeast
- ½ teaspoons salt
- 1 ¼ cups water warm
Coating
- 3 tablespoons molasses
- 1 tablespoon water
- 1 teaspoon all-purpose flour
- ½ cup toasted sesame seeds
Instructions
- Preheat the oven to 450°F (230°C).
Make the dough:
- To the bowl of a stand mixer, add the flour, salt, and yeast. Mix well. Add most of the water and mix well. Add more water as needed. The dough should not be sticky, it should be smooth and come away from the sides of the bowl. Knead for 5-6 minutes to achieve this.
- Cover the bowl with plastic wrap and let rest for 30 minutes.
- Portion into twelve portions, about 60 grams each.
- Working with two portions at a time, shape each portion into a long strip about 16 inches long.
- Place two strips side by side and then twist them, so they wrap around each other in a spiral.
- Connect the ends of the strips into a circle shape, pinching the dough together. This is the simit shape.
- Set the simit on a lightly floured work counter to rest and repeat with the rest of the portions until you have 6 simits.
To coat the simit:
- Mix the water, molasses and flour together in a wide deep bowl.
- Place the sesame seeds on a plate.
- Coat each simit first in the molasses mixture and then in the sesame seeds.
- Place the simit on a baking sheet.
- Bake for 15-20 minutes or until light and crunchy.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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