Simit is a popular Turkish street food similar to sesame bagels. Turkish simit are braided bagels dipped in diluted molasses syrup then coated in sesame seeds. Simit has a crunchy exterior and light, fluffy interior with a delightful nutty flavor.
I've seen those mobile simit carts selling simit quite often in Turkey when we visited. Turks, much like Egyptians, tend to pair their simit with savory sides such as cheese, olives, cucumber, and tomatoes. But they are as good with chocolate spread, butter, jam and honey. It is highly appreciated as a snack with a cup of tea.
Simit Bread
Simit has been a part of my life for as long as I can remember. In Egypt, it's a classic street food, and I was lucky enough to experience the best of it daily. My elementary school was conveniently located on the same street as the city's most famous Simit spot, right at the gates of the zoo.
Pro tip
You can make simit ahead and keep the dough tightly wrapped in the fridge for up to 3 days. When ready to use take it out, let it come to room temperature and rise appropriately.
Simit (Turkish Bagel)
Ingredients
- 2 cups (260g) all purpose flour.
- ⅔ cup (150ml) warm water, more or less depending on your flour.
- 1 teaspoon yeast.
- 1 teaspoon salt.
For dipping:
- 2 Tablespoon molasses.
- 4 Tablespoons water.
- 1 Tablespoon flour.
- 100g sesame seeds toasted.
Instructions
Make the dough:
- In your mixing bowl, add flour, yeast and salt. Mix well.
- Gradually add water until a dough forms. Knead for 6-8 minutes until you have a smooth elastic dough.
- Cover and let it rise until double in size, depends on your kitchen’s temperature normally 1 hour.
Make the dipping mixture:
- Combine molasses, water, flour and whisk until all is dissolved.
Shape the simit:
- Take the dough out on a lightly floured surface. Shape into an 8 inch log.
- Cut the dough into 8 (1inch) strips.
- Roll two strips into 20-inch (50cm) rope each.
- Place the two robes side by side and pinch ends then twist with hands in opposite directions.
- Make a ring tucking the ends under.
- Dip the dough ring in the molasses mixture then into the sesame seeds on both sides.
- Place simit on a parchment lined baking sheet and let it rise again for 15 minutes.
- Meanwhile preheat your oven to 425F.
- Bake on the medium rack for 12 minutes or until baked and browned nicely on top.
Video
Notes
Nutrition
How to make Turkish Simit
This simit recipe uses a few basic ingredients typical of any yeast bread recipe. You also need some molasses and sesame seeds. Molasses can be found right next to corn syrup in the baking aisle or you might find it near maple syrup in the breakfast aisle.
- In your mixing bowl, add flour, yeast and salt. Mix well.
- Gradually add water until a dough forms. Knead Simit dough for 6-8 minutes until you have a smooth elastic dough. Cover and let it rise until double in size, about 1 hour.
- Take the dough out on a lightly floured surface. Shape into an 8 inch log. Cut the dough into 8 equal pieces about (1inch) strips.
- Roll two strips into 20-inch (50cm) rope each. Place the two robes side by side and pinch ends.
- Twist with hands in opposite directions. Make a ring tucking the ends under.
- Combine molasses, water, flour and whisk until all is dissolved. Dip the dough ring in the molasses mixture.
- Then dip into the sesame seeds on both sides.
- Place Simit on a parchment lined baking sheet and let it rise again for 15 minutes. Bake on the medium rack of a 425F preheated oven for 12 minutes.
Tips
- It is recommended to use a stand mixer fitted with a dough hook as this bread type needs some work. If you do not have it, no worries it will just take you longer to knead the dough.
- Sesame seeds are really what gives these simit a special crunch and nutty flavor so try not to skip them.
- You can use malt syrup instead of molasses if you cannot find it for some reason, although molasses is the traditional way.
- Simit should be baked in a hot oven for a good crust development and nice oven spring.
- Simit loaves are best consumed the day they are made. To freeze, place them in a freezer bags for up to 3 weeks.
- Previously frozen simit loaves are best if toasted before serving.
FAQs
Simit is also known as the Turkish bagel and this is due how it looks not how it is made. One of the many differences between simit and bagels is that simit is not dipped in boiling water. Instead it is just dipped in the molasses mixture and baked.
In Turkey some simit sellers have those cartoons of ayran, others sell it with some soft cheese. In Egypt though, simit is usually associated with hard boiled eggs. For breakfast, try it with different types of cheese, labneh, cream cheese, tomatoes and cucumber slices. As a snack enjoy it as is or with different dips like hummus, tahini, muhammara, baba ganoush.. you get the picture?
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Sharon
These were very delicious. Oddly enough, I don't think we took advantage of their availability when we were in Istanbul. Can't wait to go back again, but this will keep the dreams alive until then. These almost became our dinner they were so delicious right out of the oven. Thank you!
Amira
Thank you so much, I am happy you liked them. I keep dreaming about going back as well 🙂
ellie
These turned out perfectly. I used black and white sesame seeds. I made some red lentil hummous to go with them and it was a divine combination.
Amira
Thank you so much Ellie for your comment, happy you liked it.
Mayanka Khetarpal
Hi Amira,
I live in India we have instant dry yeast here.
Most of your bread recipes require mixing the yeast in the flour.
Should I continue with the recipe in the same manner or first activate the yeast with warm water.
Please let me know since I'm eager to start trying out your bread recipes.
Thanks,
Mayanka
Amira
If you have the instant dry one there is no need to activate it Mayanka.
Jenny
A successful weekend project that we all enjoyed. Thank you so much Amira.
Amira
Thank you so much Jenny for your feedback, happy you liked it.