Crisp on the outside, chewy on the inside, and blanketed in golden sesame seeds—Turkish sesame bagels, known as simit, are a beloved staple with deep flavor and beautiful texture. Perfect for breakfast, brunch, or snacking, they combine a rich dough with a subtly sweet, nutty crust. Their iconic twisted shape and fragrant sesame coating make them a delightful companion to both savory spreads and sweet accompaniments.
Ingredients Breakdown
The foundation of this recipe begins with all-purpose flour, which creates a balanced structure that’s firm yet tender. Active dry yeast jumpstarts the rise, while a bit of sugar gives the yeast fuel and adds a faint sweetness to the dough. Salt enhances the overall flavor, and olive oil tenderizes the crumb and brings a subtle richness. Lukewarm water, added in two stages, ensures the yeast activates properly and the dough forms smoothly.
The honey is more than just a sweetener—it’s crucial in the water bath for giving simit their deep golden shine and slight caramelized flavor. Sesame seeds, generously coating the rings, provide a nutty aroma and a crunchy finish that defines the character of this bread.
Step-by-Step Instructions
The process begins by blending 300 ml of lukewarm water with yeast and sugar, giving the yeast a warm, sugary environment to bloom. As the mixer works on low speed, flour, salt, and olive oil are added to form a soft, elastic dough. Mixing continues until the dough is smooth and supple, with a springy feel. If kneading by hand, a firm, steady rhythm for 10 minutes ensures the gluten develops properly.
While the dough rests and ferments for 30 minutes, the remaining 600 ml of lukewarm water is stirred with honey in a shallow dish, creating the base for the final coating step. A second wide dish holds a layer of sesame seeds, ready for dipping. These two components give simit their rich crust and signature appearance.
Once rested, the dough is deflated and divided into 10 even portions. Using a kitchen scale ensures consistency in size, which helps all bagels bake evenly. Each dough piece is rolled into a smooth ball, covered loosely, and rested for 10 minutes to relax the gluten—this makes shaping easier.
Preheating the oven to 250°C (480°F) prepares for the high heat needed to create that initial crust. Taking two dough balls at a time, each is rolled into a 30 cm rope. Twisting the ropes together forms the classic braided ring. Pinching the ends together completes the shape, and a gentle rolling under the palms stretches the ring into a uniform 15–20 cm circle.
Each shaped ring is dipped briefly in the honey water, ensuring it’s fully coated. After allowing any excess to drip off, the ring is transferred to the sesame seeds, pressed down to coat thoroughly. Once coated, the simit is placed on a parchment-lined baking tray. This process is repeated until all rings are shaped and coated. A final rest of 45 minutes allows the dough to puff slightly, preparing it for baking.
The trays are placed in the oven, and the temperature is immediately reduced to 230°C (440°F). This drop prevents the crust from forming too quickly, allowing the inside to cook through evenly. After 20–25 minutes of baking—rotating the trays halfway through for even color—the simit emerges deep golden brown with a crisp shell.
After cooling slightly, they’re ready to be served warm, fragrant, and irresistibly textured.
Recipe Tips & Frequently Asked Questions
Use a kitchen scale for evenly sized portions and consistent baking
Accurate measurement ensures each simit bakes evenly with uniform texture and shape.
Twist tightly when braiding to help the rings hold their shape
A snug twist prevents them from unraveling during proofing and baking.
Toast sesame seeds beforehand for an extra boost of flavor
Light toasting brings out deeper nuttiness and enhances aroma.
Make sure the honey water is fully dissolved before dipping
Undissolved honey may cause uneven coloring or patchy coating.
Rotate baking trays halfway through for even coloring on all sides
This prevents overbrowning on one side and ensures a uniform finish.
Can I use instant yeast instead of active dry yeast?
Yes, simply use the same quantity and mix directly with dry ingredients.
How long do the bagels stay fresh after baking?
Best enjoyed the day they’re baked, but they keep well for 1–2 days in an airtight container.
Can I freeze the dough or baked simit?
Yes, freeze baked simit for up to 2 months. Reheat in the oven before serving.
What can I substitute for sesame seeds?
Try poppy seeds, nigella seeds, or leave plain for a minimalist version.
Why does the oven temperature drop after placing the rings inside?
The initial high heat sets the crust; reducing the temperature ensures the interior bakes through without burning the exterior.
What to Serve With This Recipe
These sesame-encrusted rings are incredibly versatile. Enjoy them warm with a generous spread of cream cheese, feta, or clotted cream for a savory start. Serve alongside a plate of olives, fresh tomatoes, cucumber slices, and herbs for a traditional Mediterranean breakfast spread. Pair with a strong cup of Turkish tea or coffee for a cozy morning. For a modern twist, slice one in half and fill it with soft cheese, herbs, or grilled vegetables for a satisfying sandwich. You can also drizzle them with honey or tahini for a lightly sweetened variation.
Golden, nutty, and deeply satisfying, Turkish sesame bagels are a bakery-worthy bake that’s both rustic and refined. Whether you serve them warm with your morning spread or enjoy them on their own, these braided beauties are sure to impress with their flavor and texture. Simit brings a piece of Turkish street food culture into your home—simple, flavorful, and always a joy to share.
Ingredients
500 g flour
900 ml lukewarm water (divided)
7 g active dry yeast
1 tbsp sugar
1 tsp salt
30 ml olive oil
120 g honey
200 g sesame seeds
Instructions
Begin by combining 300 ml of the lukewarm water with the active dry yeast and sugar in the bowl of a stand mixer. With the mixer on low speed, gradually add the flour, salt, and olive oil. Continue mixing for about 8 minutes until a smooth, elastic dough forms. Alternatively, knead by hand for 10 minutes until the dough reaches a supple consistency. Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
While the dough rests, prepare the water bath by stirring the remaining 600 ml of lukewarm water with the honey in a shallow dish until fully dissolved. In a separate wide dish, spread the sesame seeds evenly for coating the rings.
Once the dough has rested, punch it down gently to release any air. Divide the dough into 10 equal portions—using a kitchen scale ensures precision. Roll each piece into a tight ball, cover them loosely, and let them rest for another 10 minutes.
Preheat your oven to 250°C (480°F). Working with two dough balls at a time, roll each ball into a 30 cm rope. Twist the two ropes together to form a braided strand, then bring the ends together and pinch to seal, creating a circular ring. Gently roll the formed ring under your palms to slightly widen and smooth it into a 15–20 cm diameter.
Line two baking sheets with parchment paper. Dip each shaped ring into the honey water bath, allowing it to soak briefly. Lift and let the excess drip off, then place the ring into the sesame seeds and coat thoroughly on all sides. Transfer the coated ring to the lined baking sheet. Repeat this process for all remaining dough pieces. Once all are formed and arranged, cover them lightly and let them proof for 45 minutes at room temperature.
Place the trays in the oven and immediately lower the temperature to 230°C (440°F). Bake the simit for 20–25 minutes, rotating the baking sheets halfway through to ensure even browning. The rings should be a deep golden brown with a crisp crust.
Remove from the oven and allow to cool slightly before serving. These sesame-encrusted Turkish bagels are best enjoyed warm with a spread of cream cheese, a pat of butter, or simply on their own.
Turkish Sesame Bagel Recipe
Ingredients
- 500 g flour
- 900 ml lukewarm water divided
- 7 g active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 30 ml olive oil
- 120 g honey
- 200 g sesame seeds
Instructions
- Begin by combining 300 ml of the lukewarm water with the active dry yeast and sugar in the bowl of a stand mixer. With the mixer on low speed, gradually add the flour, salt, and olive oil. Continue mixing for about 8 minutes until a smooth, elastic dough forms. Alternatively, knead by hand for 10 minutes until the dough reaches a supple consistency. Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
- While the dough rests, prepare the water bath by stirring the remaining 600 ml of lukewarm water with the honey in a shallow dish until fully dissolved. In a separate wide dish, spread the sesame seeds evenly for coating the rings.
- Once the dough has rested, punch it down gently to release any air. Divide the dough into 10 equal portions—using a kitchen scale ensures precision. Roll each piece into a tight ball, cover them loosely, and let them rest for another 10 minutes.
- Preheat your oven to 250°C (480°F). Working with two dough balls at a time, roll each ball into a 30 cm rope. Twist the two ropes together to form a braided strand, then bring the ends together and pinch to seal, creating a circular ring. Gently roll the formed ring under your palms to slightly widen and smooth it into a 15–20 cm diameter.
- Line two baking sheets with parchment paper. Dip each shaped ring into the honey water bath, allowing it to soak briefly. Lift and let the excess drip off, then place the ring into the sesame seeds and coat thoroughly on all sides. Transfer the coated ring to the lined baking sheet. Repeat this process for all remaining dough pieces. Once all are formed and arranged, cover them lightly and let them proof for 45 minutes at room temperature.
- Place the trays in the oven and immediately lower the temperature to 230°C (440°F). Bake the simit for 20–25 minutes, rotating the baking sheets halfway through to ensure even browning. The rings should be a deep golden brown with a crisp crust.
- Remove from the oven and allow to cool slightly before serving. These sesame-encrusted Turkish bagels are best enjoyed warm with a spread of cream cheese, a pat of butter, or simply on their own.
