Simit: How to Make Turkish Sesame Bread Rings

Simit is one of Istanbul’s most iconic street foods and a cornerstone of Turkish breakfast culture. If you want to recreate this beloved bread at home, how to make simit Turkish sesame bread is straightforward: you mix a basic dough, shape it into rings, dip them in molasses, coat with sesame seeds, and bake until golden.

This guide takes you through each step. Expect to spend about 2.5 hours from start to finish, most of it resting time. The result is a bread that is crisp and crunchy on the outside, soft inside, and best eaten fresh with tea.

Quick answer: Mix flour, yeast, salt, sugar and water into a dough; let it rise for about 90 minutes. Divide into rings by rolling, twisting, and pinching the ends together. Dip each ring in molasses thinned with water, coat generously with sesame seeds, and bake for 17–18 minutes at 220°C (425°F) until deep golden.

At a Glance

Type	Street food & snacks
Origin	Istanbul, Ottoman Empire (documented since 1525)
Servings	Makes 8 rings (2–4 servings)
Total time	2.5 hours (including rising and baking)
Difficulty	Easy

History and Story of Simit

Simit has roots in Byzantine bread-making, where ring-shaped loaves called kollikion were documented as early as the 9th century and eaten by soldiers. The bread became particularly associated with Istanbul during the Ottoman Empire. Ottoman court records from 1525 mark the earliest documented mention of simit in the city, and by the 17th century, the traveller Evliya Çelebi noted there were numerous simit bakers among Istanbul’s craft guilds. The bread was initially a food for the working class, affordable and filling, but it was also served in sultans’ palaces. The tradition of street vendors carrying large trays of simit balanced on their heads became iconic during the 19th century and continues today.

Ingredients

• 500 g all-purpose flour
• 310 ml lukewarm water
• 1 tbsp instant yeast
• 1 tbsp sugar
• 2 tsp salt
• 2 tbsp vegetable oil
• 140 ml grape molasses
• 60 ml water (for molasses dip)
• 155 g sesame seeds

How Simit Is Made

Step 1: Activate the yeast

Pour 60 ml of lukewarm water into a small bowl. Sprinkle the yeast and sugar over it, stir well, and set aside for about 8 minutes until foamy. This ensures the yeast is active before mixing with the flour. The water temperature should feel warm to your touch but not hot.

Tip: If the yeast does not foam after 8 minutes, it may be expired; start again with fresh yeast.

Step 2: Mix the dough

In a large bowl, combine flour, salt, and oil. Pour in the foamy yeast mixture and the remaining 250 ml of lukewarm water. Stir until a rough dough forms. The dough will be slightly sticky at first. If it sticks heavily to the bowl, add flour one tablespoon at a time. Knead by hand or with a stand mixer for about 10 minutes until smooth and elastic.

Tip: Do not add too much flour; the dough should be soft, not stiff.

Step 3: First rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for about 90 minutes until doubled in size. You will see bubbles underneath and the dough will feel airy when you poke it gently.

Tip: A warm, draft-free spot speeds up rising. A corner of your kitchen away from windows works well.

Step 4: Shape into rings

Turn the risen dough onto a lightly floured surface and divide into 8 equal pieces. Take one piece and roll it into a long rope about 25 cm (10 inches) long. Fold the rope in half and twist the two strands together to form a spiral. Join the two ends by pinching firmly to create a sealed ring. Place on a parchment-lined baking sheet. Repeat with the remaining pieces.

Tip: If the dough resists rolling, let it rest for a few minutes before continuing. This prevents it from shrinking back.

Step 5: Prepare the molasses dip

In a shallow bowl, mix the grape molasses with 60 ml water, stirring until thin enough to dip through. Pour the sesame seeds into a separate shallow bowl. Make sure both bowls are within reach before you begin dipping.

Tip: If your molasses is very thick, warm it slightly in a pan over low heat to make it easier to work with.

Step 6: Dip and coat

Preheat your oven to 220°C (425°F). Dip each ring into the molasses mixture, fully submerging it for a moment and letting excess drip back into the bowl. Immediately place it in the sesame seed bowl and turn gently to coat both sides thoroughly. Press gently so the seeds adhere. Return the coated ring to the baking sheet.

Tip: Do not be stingy with sesame seeds; traditional simit is generously coated. Work quickly so the molasses does not dry before the seeds stick.

Step 7: Bake

Bake the simit rings for 17–18 minutes until deep golden brown and the sesame seeds are toasted and fragrant. The bottom should be crisp. Remove from the oven and transfer to a wire rack to cool. Simit is best eaten within a few hours while it is still warm and crispy.

Tip: If the sesame seeds brown too quickly, reduce oven temperature by 10°C and bake a few minutes longer.

Variants

• Gevrek: a cracklier variant, sometimes made without sesame seeds
• Catma: a twisted variation with a different shaping style
• Kandil simiti: smaller, crispier rings traditionally made and given to neighbors during the Kandil religious holidays

Common Mistakes to Avoid

• Using water that is too hot kills the yeast; using water that is too cold slows rising. Lukewarm water (around 40°C) is essential. If unsure, test it on your inner wrist—it should feel pleasantly warm.
• Adding too much flour when the dough is sticky results in tough, dense rings. Add flour only one tablespoon at a time if needed. The dough should remain soft and slightly sticky.
• Rolling rings too thick causes the inside to remain doughy and undercooked while the outside burns. Roll ropes to about 25 cm length; this creates thinner, more even rings.
• Dipping sesame seeds too lightly leaves bare patches. Press the ring firmly into the seeds and turn it to coat both sides fully. If needed, dip again.
• Skipping the second rise or using a very short rising time after shaping results in dense bread. Even 10 minutes at room temperature after shaping helps; simit should puff slightly before baking.
• Opening the oven door too early allows heat to escape and sesame seeds to stick to the rack. Keep the door closed until at least 15 minutes have passed.

How to Order and Eat It

Simit is typically eaten warm with tea. Tear the ring apart by hand and dip pieces into your tea, or eat it plain. It can also be sliced in half lengthwise to make a sandwich—traditionally filled with cheese, sliced tomato, or olives. Some people buy simit from street carts in the early morning and eat it on the walk to work. The sesame-coated exterior should remain crisp and crunchy; refrigeration softens it, so simit is best consumed fresh.

To order: Bir simit, lütfen [beer simit, lutfen]

Istanbul Vibes Tips

• Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes before putting them in the dipping bowl. This intensifies their nutty aroma and gives the finished simit deeper flavor. Let them cool slightly before use.
• If you cannot find grape molasses, pomegranate molasses or even a simple syrup made from dark brown sugar dissolved in water works as a substitute. Honey is less traditional but acceptable. The molasses adds color and a subtle sweetness that distinguishes simit from ordinary bread.
• Make the dough ahead: mix and knead it the night before, then refrigerate it overnight. The next morning, remove it, let it come to room temperature, shape it, and proceed. Cold dough develops more flavor but may rise more slowly, so allow extra time.
• If sesame seeds fall off during baking, the molasses was not sticky enough or the sesame coat was too light. A thick molasses dip and generous, firm coating prevent this. You can also brush the baked simit very lightly with water and roll it in extra toasted sesame seeds while still warm as a fix.
• Keep simit in an airtight container for up to one day, but it will gradually soften. To restore crispness, wrap it loosely in foil and warm it in a 160°C oven for about 10 minutes just before serving.
• Different sources recommend shaping 7 or 8 rings from one batch of dough. Eight rings is more common and yields smaller, crispier simit. If you prefer larger, softer rings, divide into 7 pieces instead and extend baking time by a minute or two.

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FAQ

Is simit gluten-free?

No. Simit is made with wheat flour, so it contains gluten. If you need a gluten-free version, substitute all-purpose flour with a gluten-free blend, but the texture and rise may differ. Consult gluten-free baking guidelines for adjustments.

Can I make simit without molasses?

Molasses gives simit its characteristic deep color and subtle sweetness. Substitutes like pomegranate molasses, honey, or a dark brown sugar syrup can work, but the flavor will differ. Omitting it entirely results in pale, bland bread that lacks simit's identity.

How long do homemade simit keep?

Simit is best eaten the same day it is baked, while the sesame crust is still crisp. It can be stored in an airtight container for one day, but it gradually softens. You can refresh it by wrapping it loosely in foil and warming it in a 160°C oven for about 10 minutes.

What if my dough does not rise?

The yeast may be dead (check the expiration date), the water temperature may have been wrong (too hot kills yeast, too cold slows activity), or the kitchen may be too cold. Ensure the water is lukewarm (around 40°C), use fresh yeast, and find a warm, draft-free spot for rising.

Can simit dough be frozen?

Yes. After shaping into rings, place them on a baking sheet in the freezer for about 2 hours until solid. Transfer to a freezer bag and store for up to one month. To bake, thaw at room temperature for about 30 minutes, dip in molasses and sesame, and bake as usual.

Why is my simit dense and heavy?

Too much flour, insufficient rising time, or kneading that was too rough can cause dense simit. Ensure the dough is soft (not stiff), let it rise fully until doubled, and handle it gently when shaping. Do not skip the rising step after dividing the dough.

Does simit contain eggs?

Traditional simit recipes do not contain eggs. The dough is made from flour, water, yeast, salt, sugar, and oil only. However, some variations may add egg to the dough or egg wash before baking, so check the specific recipe.

What is the difference between simit and a bagel?

Simit and bagels are both ring-shaped breads but differ significantly. Simit dough is dipped in molasses and coated entirely with sesame seeds before baking, creating a thin, crisp crust. Bagel dough is boiled in water, has a dense and chewy interior, and sesame seeds are optional. Simit is lighter and crunchier; bagels are denser and chewier.

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