Crispy Turkish Simit Bread Recipe

Simit breads are sesame seed coated bread rings, which look similar to bagels but crustier on the outside and softer on the inside. They are the most famous street food inTurkey and have been popular for breakfast or as a snack when accompanied by feta cheese, olives, tomatoes,  cucumber and a cup of tea for centuries. 

The recipe I got was for huge crowds. I found BBC Goodfood’s recipe better if you are not having a party. 

Serves 4 

INGREDIENTS

• 250g strong white bread flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp (5g) fast-action dried yeast
• 100 g sesame seeds
• 1 tbsp pomegranate molasses or molasses syrup

METHOD

1. Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.
2. Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.
3. Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself, then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.
4. When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.