Koulouri Thessalonikis (Κουλούρι Θεσσαλονίκης) — Greek Sesame Bread Ring street snack
Koulouri Thessalonikis is a beloved Greek street snack: a chewy bread ring coated in sesame and baked until golden. Commonly eaten for breakfast on the go, it’s especially associated with Thessaloniki’s bustling bakeries and kiosks.
Printable Recipe Card
Servings: 8 · Total: 43 min · Difficulty: medium
Ingredients (quick list)
- 500 g bread flour (plus 10 g for dusting)
- 320 ml water (lukewarm, about 38°C)
- 7 g instant yeast (1 standard packet)
- 15 g granulated sugar (helps browning and fermentation)
- 10 g fine sea salt
- 20 ml extra-virgin olive oil (about 1 1/2 tbsp)
- 180 g sesame seeds (white sesame, lightly toasted optional)
- 30 g honey (about 1 tbsp)
Steps (summary)
- Make the dough by combining the bread flour, instant yeast, sugar, and salt in a large bowl. Add the lukewarm water and olive o…
- Knead the dough for 8 minutes by hand (or 6 minutes in a stand mixer on medium-low) until smooth and elastic. The dough should…
- Cover the bowl and let the dough rise at room temperature until doubled, about 60 minutes. If your kitchen is cool, allow up to…
- Prepare the coating by spreading the sesame seeds in a wide tray or shallow dish. In a separate wide bowl, whisk together 500 m…
- Turn the risen dough onto a lightly floured surface and divide into 8 equal pieces, about 108 g each. Shape each piece into a t…
- Roll each ball into a rope about 45 cm long, keeping the thickness even from end to end. Join the ends with a 3 cm overlap and…
+ 3 more steps in the full instructions section below.
Cultural Background
A signature snack of Thessaloniki, koulouri is sold early mornings from street carts and bakery windows, often eaten on the way to work or school. Its sesame-coated ring shape echoes older Eastern Mediterranean bread traditions adapted to modern Greek city life.
Equipment
💡 Tips
- For a more authentic kiosk-style chew, use bread flour and knead until the dough passes a simple stretch test without tearing.
- If sesame seeds fall off, the honey-water bath was too brief; keep the 10-second dip and press firmly into the seeds.
- Bake on a preheated heavy sheet pan for a crisper underside, keeping the oven at 220°C for strong initial oven spring.
⚠️ Common Mistakes
❌ Rings unravel or open at the seam during baking.
✅ Fix: Overlap the ends by 3 cm, pinch firmly, then roll the seam against the counter to weld it before dipping.
❌ Sesame coating falls off after baking.
✅ Fix: Dip each ring for the full 10 seconds in honey-water and press both sides firmly into the sesame tray.
❌ Bread turns pale and soft instead of golden and crisp.
✅ Fix: Bake at 220°C on a fully preheated oven and avoid over-proofing; rotate the tray at minute 10 for even browning.
🧊 How to Store
Store cooled koulouri in an airtight bag at room temperature for up to 24 hours. Re-crisp in a 180°C oven for 5–6 minutes, or slice and toast for 2–3 minutes; avoid microwaving, which softens the crust.
📅 Make Ahead
Mix and knead the dough, then refrigerate covered for up to 12 hours for deeper flavor. The next day, divide, shape, dip, coat with sesame, and bake straight from a short 20-minute room-temperature rest.
🍽️ Pairs Well With
- Greek coffee
- frappé
- feta
- olives
- tomato slices
- tahini-honey drizzle.
Regional Variations
- Thessaloniki-style plain sesame koulouri: classic ring with a generous sesame coat and minimal enrichment.
- Filled versions: some bakeries add kasseri cheese, olives, or a thin tahini-sugar filling before shaping.
- Mini koulourakia: smaller rings baked as snack bites, often slightly crisper due to higher surface area.
Ingredients
- 500 gbread flour (plus 10 g for dusting)
- 320 mlwater (lukewarm, about 38°C)
- 7 ginstant yeast (1 standard packet)
- 15 ggranulated sugar (helps browning and fermentation)
- 10 gfine sea salt
- 20 mlextra-virgin olive oil (about 1 1/2 tbsp)
- 180 gsesame seeds (white sesame, lightly toasted optional)
- 30 ghoney (about 1 tbsp)
🔄 Substitutions
- instant yeast→ active dry yeast
- honey→ barley malt syrup
- bread flour→ all-purpose flour
- honey→ maple syrup, agave, or date syrup
Instructions
- 1
Make the dough by combining the bread flour, instant yeast, sugar, and salt in a large bowl. Add the lukewarm water and olive oil, then mix until a shaggy dough forms and no dry flour remains.
- 2
Knead the dough for 8 minutes by hand (or 6 minutes in a stand mixer on medium-low) until smooth and elastic. The dough should feel tacky but not wet; if it is sticky, knead in up to 10 g extra flour during the last minute.
- 3
Cover the bowl and let the dough rise at room temperature until doubled, about 60 minutes. If your kitchen is cool, allow up to 90 minutes; the dough should look puffy and hold a gentle fingerprint.
- 4
Prepare the coating by spreading the sesame seeds in a wide tray or shallow dish. In a separate wide bowl, whisk together 500 ml water and 30 g honey until fully dissolved.
- 5
Turn the risen dough onto a lightly floured surface and divide into 8 equal pieces, about 108 g each. Shape each piece into a tight ball, cover with a towel, and rest for 10 minutes to relax the gluten.
- 6
Roll each ball into a rope about 45 cm long, keeping the thickness even from end to end. Join the ends with a 3 cm overlap and pinch firmly, then roll the seam lightly on the counter to seal into a ring.
- 7
Dip one ring into the honey-water bath for 10 seconds, turning once so both sides are wet. Immediately press both sides into the sesame seeds, coating generously, then place on a parchment-lined baking sheet with at least 5 cm spacing.
- 8
Let the coated rings proof for 15 minutes while you preheat the oven to 220°C. The rings should look slightly puffed but still springy; avoid over-proofing so they keep their classic chewy bite.
- 9
Bake for 16 to 18 minutes, rotating the tray at minute 10 for even color. Remove when deeply golden with toasted sesame aroma, then cool on a rack for 10 minutes before serving so the crust sets.
🪪 Recipe Passport
Cultural Background
A signature snack of Thessaloniki, koulouri is sold early mornings from street carts and bakery windows, often eaten on the way to work or school. Its sesame-coated ring shape echoes older Eastern Mediterranean bread traditions adapted to modern Greek city life.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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