Turkish
Simit
Simit is a crisp, sesame-crusted Turkish bread ring with a chewy interior and the deep sweetness of üzüm pekmezi. Serve it warm with beyaz peynir, olives, tomatoes, and strong Turkish tea.
Watch it madeKənd Həyatı · 34:08
Ingredients
- Bread flour200g
- Lukewarm water120ml
- Instant yeast1/2 tsp
- Sugar1 tsp
- Fine salt3/4 tsp
- Olive oil1 tsp
- Üzüm pekmezi2 tbsp
- Water for pekmez dip60ml
- All-purpose flour for pekmez dip1 tsp
- Sesame seeds, lightly toasted70g
Method
- Mix the lukewarm water, yeast, and sugar in a bowl and let stand for 5 minutes until slightly foamy.
- Add the bread flour, salt, and olive oil, then knead for 8 to 10 minutes until the dough is smooth, firm, and elastic.
- Cover the dough and let it rise at room temperature for about 1 hour, until slightly puffed but not overly doubled.
- Meanwhile, whisk the üzüm pekmezi, 60ml water, and 1 tsp flour in a shallow bowl until smooth, and place the toasted sesame seeds in a separate wide dish.
- Divide the dough into 2 equal pieces, then divide each piece in half to make 4 short ropes.
- Roll each rope to about 45cm long, place 2 ropes side by side, twist them together, and join the ends firmly to form one ring; repeat with the remaining ropes.
- Dip each ring fully into the pekmez mixture, letting the excess drip off, then coat generously all over with sesame seeds.
- Place the simit on a parchment-lined baking tray, cover loosely, and rest for 20 minutes while heating the oven to 220°C.
- Bake for 16 to 18 minutes until deeply golden, crisp on the outside, and browned underneath.
- Cool for 5 minutes before serving warm with Turkish tea, beyaz peynir, olives, cucumber, and tomato.
Common questions
Can I substitute molasses if I don’t have üzüm pekmezi for the dip?
Yes. Use unsulphured grape molasses, date molasses, or a mild dark molasses in equal amount. Keep the dip fairly thin with water so it coats the dough lightly rather than becoming sticky or overly sweet.
How long does simit take from start to finish?
Plan on about 2 to 2.5 hours total. Mixing and kneading take 15 minutes, the first rise about 1 hour, shaping and dipping 20 to 30 minutes, and baking usually 15 to 20 minutes.
What are the most common mistakes when making simit?
The biggest mistakes are overproofing, making the ropes too thick, and not sealing the ring ends firmly. Also avoid an overly wet dip, which can prevent sesame seeds from sticking well and make the crust dull.
How should I store leftover simit, and can I freeze it?
Store fully cooled simit in a paper bag or loosely wrapped at room temperature for 1 day. For longer storage, freeze airtight for up to 2 months. Reheat from frozen in a hot oven until crisp and warmed through.
What’s the best way to serve simit?
Serve simit warm or room temperature with Turkish tea, feta, olives, sliced tomatoes, cucumbers, honey, or jam. It also works well split and filled with cheese, labneh, or eggs for a simple breakfast or snack.