Authentic Turkish Simit Recipe

If you’ve ever wandered the streets of Istanbul, you’ve probably caught sight of golden, sesame-studded rings lining bakery shelves or being sold from street carts. That irresistible aroma? It’s simit — a traditional Turkish bread that’s crunchy on the outside, soft on the inside, and always generously coated with toasted sesame seeds. Whether you’re new to Turkish cuisine or just missing that special street food experience, this Turkish simit recipe is going to bring the flavor of Turkey right into your kitchen.

Just after the H1, let’s say it again for our SEO friends: This Turkish simit recipe is a warm, toasty, sesame-scented bread ring that makes the perfect addition to any breakfast or brunch spread.

Why You’ll Love This Recipe

Key Benefits

This recipe is:

• Wonderfully simple and doesn’t require a stand mixer
• Great for beginners wanting to try their hand at bread-making
• Incredibly budget-friendly with pantry staples
• Ideal for serving with cheese, olives, or your favorite brunch items

Whether you’re feeding a crowd or planning ahead, simit is the kind of recipe that makes mornings feel special. Plus, it freezes well, so you can enjoy one today and save a few for later.

Taste & Texture

Turkish simit has that incredible crispy crust from the sesame seeds and molasses wash, balanced by a soft, chewy inside. It’s got a light sweetness from the molasses, but it’s still savory enough to pair with everything from salty feta to fresh tomato slices.

Dietary Attributes

This recipe is completely:

• Vegan
• Nut-free
• Dairy-free

You can also tweak it to be refined sugar-free by using maple syrup or coconut sugar instead of white sugar. And if you’re gluten-sensitive, a gluten-free flour blend may work (though expect a slightly different texture).

Ingredients & Substitutions

What You’ll Need

Here’s everything you need to make 6 simit rings:

• 1 ¼ cup room temperature water
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 1 tablespoon vegetable oil
• 3 cups bread flour (or all-purpose flour)
• 2 teaspoons fine sea salt
• ¼ cup molasses (grape or pomegranate preferred)
• ¼ cup water (to mix with molasses)
• 1 cup roasted sesame seeds

Ingredient Tips

• Flour: Bread flour gives the best chew, but all-purpose is fine for a lighter texture.
• Molasses: Grape or pomegranate molasses gives simit that authentic tang. Regular unsulphured molasses works too, just expect a deeper sweetness.
• Sesame seeds: Toast them lightly in a dry skillet if they’re raw. You’ll unlock so much more flavor.

Swaps and Alternatives

• Sugar: Swap with maple syrup or agave for a refined sugar-free version.
• Yeast: You can use active dry yeast instead of instant. Just bloom it in the warm water with the sugar for 5–10 minutes before mixing.

Step-by-Step Instructions

1. Mix the dough
   In a large bowl, combine water, sugar, and yeast. Stir to dissolve. Add the oil, flour, and salt. Stir until a rough dough forms.
2. Knead until smooth
   Turn the dough out onto a floured surface. Knead for about 5–6 minutes, adding flour as needed, until the dough is smooth and elastic.
3. Let it rise
   Clean out the mixing bowl, oil it lightly, and return the dough ball. Cover with a clean kitchen towel and let rise for 30 minutes in a warm place.
4. Preheat and divide
   Preheat your oven to 450°F. Roll the dough into a log and divide into 6 equal pieces. Roll each piece into a ball.
5. Shape the rings
   Take a ball and roll it into a long rope, about 24 inches. Fold in half and twist the strands together, then pinch the ends to form a ring.
6. Second rise
   Let the shaped rings rest on a parchment-lined baking sheet for about 10 minutes.
7. Molasses and sesame coating
   In a shallow bowl, whisk together molasses and water. In another shallow bowl, add sesame seeds. Dip each ring first in the molasses mixture, then coat thoroughly with sesame seeds.
8. Bake
   Return the rings to the parchment-lined sheet and bake for 15–20 minutes, or until golden brown.
9. Cool and serve
   Let cool for at least 5 minutes. Serve warm or room temperature with olives, cheese, and cucumbers for a traditional touch.

Expert Tips & Tricks

Best Practices

• If your dough feels too sticky while kneading, add flour one tablespoon at a time.
• Twist the ropes tightly to help the simit hold its shape in the oven.
• Use pre-roasted sesame seeds to cut prep time and deepen flavor.

Common Mistakes

• Using hot water can kill the yeast — make sure it’s just warm to the touch.
• Underbaking can result in a gummy center. Look for a rich golden color on the crust.
• Don’t skip the second rest after shaping; it helps the dough settle and bake evenly.

Time-Saving Tips

• Mix your dough the night before and let it rise slowly in the fridge.
• Use store-bought roasted sesame seeds to save a step.
• Double the batch and freeze extras — they reheat beautifully in the oven.

Serving Suggestions

What to Pair With Simit

Turkish simit is a breakfast staple that works beautifully with:

• Feta cheese or labneh
• Sliced cucumbers and tomatoes
• Kalamata or green olives
• Hard-boiled eggs or soft cheese spreads

Want to take your breakfast spread to the next level? Pair simit with our Heart-Shaped Grilled Cheese Sandwiches or a Classic French Toast for a sweet and savory combo that guests will love.

Presentation Tips

• Stack the simit on a wooden board with small bowls of spreads and sides.
• Add fresh herbs like mint or dill to elevate the presentation.
• A sprinkle of sea salt over the top just before serving adds a gourmet finish.

Beverage Pairings

• Turkish black tea (çay) is the traditional choice
• Fresh-squeezed orange juice for brunch
• For something special, a café au lait or even a light sparkling wine

Storage & Reheating

How to Store Leftovers

• Store cooled simit in an airtight bag or container at room temperature for up to 2 days.
• For longer storage, freeze in zip-top bags for up to 1 month.

Reheating Instructions

• Reheat in a 350°F oven for about 5–8 minutes until warmed through.
• Avoid microwaving — it softens the crust and makes the bread rubbery.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes! Just dissolve it in warm water with sugar first and let it sit for 5–10 minutes before mixing in the rest of the ingredients.

Can I make simit gluten-free?

A gluten-free flour blend might work, but simit relies on gluten for that chewy texture. If you try it, go for a blend with xanthan gum and expect a softer, more crumbly ring.

Why didn’t my simit rise?

Check your yeast — expired yeast won’t activate properly. Also, be sure the rising area is warm enough. You can place the dough in an oven (turned off) with just the light on to create a cozy environment.

Variations & Customizations

Dietary Swaps

• Use a whole wheat and all-purpose flour mix for added fiber.
• Swap sugar for coconut sugar or maple syrup for a more natural sweetener.

Flavor Twists

• Add za’atar to the sesame seed coating for a Middle Eastern twist.
• Mix in herbs like rosemary or thyme into the dough for a savory variation.

Seasonal & Holiday Ideas

• Serve with jam or cranberry sauce for a festive brunch.
• Try mini simit rings for holiday party platters or appetizers.

Conclusion

There’s something incredibly comforting about baking your own bread — and this Turkish simit recipe offers that satisfying crunch, warm aroma, and authentic flavor that will keep you coming back for more. Whether you’re sharing it with friends over tea or enjoying a quiet moment to yourself, simit makes every bite feel a little more special. Don’t forget to snap a photo of your homemade simit and tag me on Pinterest at Pinterest.com/recipescookingwithcallie — I love seeing your creations.

And if you’re still in a brunchy mood, try pairing it with our French Omelette with Fines Herbes for the ultimate morning menu.

Happy baking, friends!

Print