Go Back
+ servings
Turkish simit placed on a concrete surface with a plate of white cheese on the back
Print Recipe
5 from 6 votes


Turkish limit is a delightful addition to your breakfast/ lunch table or as a snack with a cup of tea.
Prep Time30 mins
Cook Time30 mins
rising time:1 hr 15 mins
Total Time2 hrs 15 mins
Course: bread, Breakfast, Snack
Cuisine: Mediterranean, Middle East, Turkish
Servings: 4
Calories: 416kcal
Author: Amira


  • 2 cups (260g) all purpose flour.
  • 2/3 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.


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.


Note1: It is wasier to use a stand mixer as this bread needs some work. If you do not have it, no worries it will just take you longer to knead the dough.
Note2: 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.
Note3: Sesame seeds are really what gives these simit a special crunch and nutty flavor so try not to skip them.
Note4: You can use malt syrup instead of molasses if you cannot find it for some reason, although molasses is the traditional way.
Note5: Simit should be baked in a hot oven for a good crust development and nice oven spring.
Note6: 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.
Please check the nutrition disclaimer policy.


Calories: 416kcal | Carbohydrates: 64g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 593mg | Potassium: 359mg | Fiber: 5g | Sugar: 8g | Calcium: 274mg | Iron: 7mg