Mediterranean Sesame-Crusted Bread Rings
These golden, sesame-encrusted bread rings are a traditional and beloved snack throughout the Mediterranean, especially in Greece and Turkey. Crispy on the outside, fluffy on the inside, and coated in nutty toasted sesame seeds, they’re perfect for breakfast or an anytime snack with tea, cheese, olives, or even dipped in olive oil and za’atar.
⏱ Time Required:
Prep Time: 30 minutes
Resting & Rising Time: 1.5 hours
Bake Time: 15–18 minutes
Total Time: ~2 hours 15 minutes
Yield: 6 bread rings
Ingredients:
Dough:
3 ½ cups (440g) all-purpose or bread flour
1 packet (2 ¼ tsp) active dry yeast
1 tsp sugar
1 tsp salt
1 ¼ cups (300ml) warm water (about 100°F / 38°C)
2 tbsp olive oil
Sesame Coating:
½ cup sesame seeds (raw or lightly toasted)
¼ cup water
2 tbsp grape molasses, date molasses, or honey (traditional in simit)
Optional: ½ tsp baking soda (helps with browning)
Instructions:
Step 1: Prepare the Dough
1. Activate yeast:
In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
2. Make the dough:
In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Mix and knead by hand or with a stand mixer (dough hook) for 7–10 minutes until smooth and elastic.
3. First rise:
Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 60–75 minutes, or until doubled in size.
Step 2: Shape the Rings
4. Divide the dough:
Punch down the risen dough and divide into 6 equal pieces.
5. Form the rings:
Roll each piece into a rope about 18 inches (45 cm) long. Fold in half, twist the two halves together, and then join the ends to form a ring. Pinch the ends to seal.
Step 3: Coat in Sesame
6. Prepare molasses dip:
In a shallow bowl, mix grape molasses (or honey), ¼ cup water, and baking soda if using.
7. Sesame coating:
Spread sesame seeds on a plate. Dip each ring first into the molasses mixture, then coat thoroughly with sesame seeds on all sides.
Step 4: Final Rise & Bake
8. Second rise:
Place rings on a parchment-lined baking sheet. Cover lightly and let rest for 20–30 minutes.
9. Preheat oven:
While resting, preheat oven to 425°F (220°C).
10. Bake:
Bake for 15–18 minutes until golden brown and crisp on the outside.
Notes:
Molasses: Grape or date molasses gives traditional flavor, but honey or even maple syrup can be used.
Flour: Bread flour gives a chewier texture, but all-purpose works just fine.
Sesame seeds: You can toast them lightly for extra flavor before coating.
Tips:
For extra crunch, double dip the rings in sesame after a short rest.
Store in an airtight container up to 3 days or freeze and reheat in a warm oven.
Delicious when split and filled with feta, cucumber, and olives—or served with hummus or labneh.
❓ Frequently Asked Questions:
Q: Can I make the dough ahead of time?
A: Yes! After the first rise, refrigerate the dough overnight and bring it to room temperature before shaping.
Q: What’s the difference between Koulouri and Simit?
A: They’re very similar. Smith often uses grape molasses and has a darker crust; Koulouri may be slightly fluffier and sometimes larger in size.
Q: Can I use whole wheat flour?
A: You can substitute up to 50% of the flour with whole wheat. Add a bit more water as needed.
Q: Can I make mini versions?
A: Absolutely! Just shape smaller rings and reduce the baking time by 3–5 minutes.
Nutrition Facts
Calories: 220–250 kcal
Protein: 6–7 g
Total Fat: 5–7 g
Carbohydrates: 38–40 g
Sugars:2–4 g
Fiber: 2 g
Sodium: 200 mg