Greek
Koulouri Thessalonikis
These crisp, sesame-crusted bread rings are a classic Thessaloniki street breakfast, lightly chewy inside and fragrant from the toasted sesame. They are dipped in a petimezi syrup before baking, which helps the seeds cling and gives the crust its subtle color.
Watch it madeSophie's HomeMade · 4:44
Ingredients
- Strong bread flour200g
- Lukewarm water120ml
- Dry yeast1 tsp
- Sugar1 tsp
- Fine sea salt1/2 tsp
- Extra-virgin olive oil1 tsp
- White sesame seeds35g
- Petimezi, grape molasses1 tbsp
- Water, for coating syrup3 tbsp
Method
- Stir the yeast and sugar into the lukewarm water and let it stand for 5 to 10 minutes, until foamy.
- Combine the flour and salt in a bowl, add the yeast mixture and olive oil, and mix until a rough dough forms.
- Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, elastic, and no longer sticky.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled.
- Toast the sesame seeds in a dry pan over medium heat for 2 to 3 minutes, stirring often, just until fragrant, then spread them on a plate to cool.
- Mix the petimezi with 3 tablespoons water in a shallow bowl to make a thin dipping syrup.
- Punch down the dough and divide it into 2 equal pieces.
- Roll each piece into a rope about 35 to 40 cm long, then join the ends firmly to form a ring.
- Dip each ring briefly in the petimezi mixture, letting the excess drip off, then press both sides into the sesame seeds until well coated.
- Place the rings on a parchment-lined baking tray, cover loosely, and let them rest for 20 minutes while the oven heats to 220°C.
- Bake for 15 to 18 minutes, until the koulouria are deep golden, crisp on the outside, and sound hollow when tapped underneath.
- Cool on a rack for at least 10 minutes before serving, so the crust sets while the inside stays chewy.
Common questions
Can I substitute the petimezi or grape molasses in the coating syrup?
Yes. If you can’t find petimezi, use grape molasses, date syrup, or a mild honey thinned with a little water. Keep the syrup thin so the rings get a light sticky coating, not a heavy glaze.
How long does Koulouri Thessalonikis take from start to finish?
Plan for about 2 hours total. Active work is around 25 minutes, then 1 hour for the first rise, plus 10–15 minutes shaping and coating. If you want very crisp rings, add a few extra minutes toasting sesame seeds and baking until deeply golden.
What are the most common mistakes when making this dough?
The biggest mistakes are using water that’s too hot, which can kill the yeast, and adding too much flour, which makes the dough dense. Also avoid under-kneading; the dough should be smooth and elastic before the rise.
How should I store leftover koulouri, and can I freeze it?
Store cooled koulouri in an airtight container at room temperature for 1 day. For longer storage, freeze them uncoated or fully baked for up to 1 month. Reheat in a hot oven for a few minutes to restore some crispness.
What’s the best way to serve Koulouri Thessalonikis?
Serve it warm or at room temperature with Greek coffee, tea, or as a snack alongside cheese, olives, or tomatoes. It’s also great split and filled with feta, halloumi, or boiled eggs for a simple breakfast.