Istanbul Simit with Sesame Crust
Classic Istanbul-style simit: chewy, ring-shaped bread coated in grape molasses and toasted sesame seeds, baked until deeply golden. Perfect with tea, salty white cheese, olives, and sliced tomatoes—just like a quick breakfast grabbed from a street cart near the Bosphorus.
In Istanbul, simit is the city’s edible soundtrack—sold from red carts, balanced on trays, and carried through ferry terminals with the call of “Simit!” cutting through the morning. The magic is in the contrast: a shiny, molasses-kissed crust packed with sesame and a tender, slightly chewy crumb inside. Tear it open while it’s warm and you’ll understand why it’s the first bite for commuters, students, and shopkeepers alike.
Total Time
2 hr 10 min
Prep Time
25 min
Cook Time
15 min
Servings
8
Ingredients
Dough
- •4 cups (500 g) all-purpose flour, plus more for dusting
- •2 1/4 tsp (7 g) instant yeast
- •1 1/2 tsp fine salt
- •1 tbsp granulated sugar
- •1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
- •2 tbsp olive oil (or neutral oil)
Molasses dip & coating
- •1/3 cup (80 ml) grape molasses (pekmez) or dark molasses
- •1/3 cup (80 ml) water
- •1 1/2 cups (200 g) sesame seeds
To serve (optional, street-style)
- •Turkish tea, for sipping
- •Feta or Turkish white cheese, sliced
- •Tomatoes and cucumbers, sliced
- •Olives or a smear of tahini
Instructions
- 1
Make the dough: In a large bowl, whisk flour, yeast, salt, and sugar. Add warm water and oil, then mix until a shaggy dough forms. Knead 8–10 minutes by hand (or 6–7 minutes with a mixer) until smooth and elastic; add a dusting of flour only if very sticky.
- 2
First rise: Cover and let rise at room temperature until doubled, 60–90 minutes (longer if your kitchen is cool).
- 3
Toast the sesame: While the dough rises, toast sesame seeds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–5 minutes. Pour onto a plate to cool.
- 4
Prep the coating: In a shallow bowl, whisk grape molasses (pekmez) with water. Put toasted sesame in a second shallow bowl.
- 5
Divide and shape: Punch down dough and divide into 8 equal pieces. Roll each piece into a rope about 20–22 inches (50–55 cm) long. Fold the rope in half, then twist the two strands together. Join the ends to form a ring and pinch well to seal.
- 6
Dip and coat: Dip each ring into the molasses mixture (both sides), letting excess drip off, then press into sesame seeds to coat generously all over.
- 7
Proof briefly: Place on parchment-lined baking sheets with space between. Cover lightly and let rest 15–20 minutes while the oven heats.
- 8
Bake: Heat oven to 425°F (220°C). Bake 12–16 minutes, rotating trays halfway through, until deeply golden brown with a glossy crust.
- 9
Cool slightly and serve: Let simit cool 10 minutes (they set as they cool). Serve warm with tea, cheese, olives, and tomatoes, or simply tear and eat on the go.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.