Simit (سيميت) — Turkish Sesame-Crusted Bread Rings

• 500 gbread flour (plus 10 g extra for dusting)
• 300 mlwater (lukewarm, about 35°C)
• 7 ginstant yeast (or 9 g active dry yeast)
• 10 ggranulated sugar (helps fermentation and browning)
• 10 gfine sea salt
• 20 mlneutral oil (sunflower or grapeseed)
• 60 mlgrape molasses (pekmez; for authentic color and aroma)
• 180 gsesame seeds (toasted for best flavor)

Instructions

1. 1

   Toast the sesame seeds in a dry skillet over medium heat for 4–6 minutes, stirring constantly, until fragrant and evenly golden. Transfer them immediately to a wide plate to cool completely so they do not continue browning in the hot pan.

2. 2

   In a large mixing bowl, combine the lukewarm water, instant yeast, and sugar, then whisk for 10 seconds to distribute. Let it stand for 2 minutes; you should see slight foam or bubbles, which signals active yeast.

3. 3

   Add the bread flour and salt to the bowl, then mix with a spoon until a shaggy dough forms with no dry pockets. Drizzle in the neutral oil and knead for 8–10 minutes by hand (or 6 minutes in a stand mixer on low) until smooth, elastic, and only slightly tacky.

4. 4

   Shape the dough into a tight ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover and let rise at 24–27°C for 60–75 minutes, until the dough has roughly doubled in volume.

5. 5

   Turn the dough onto a lightly floured surface and divide into 6 equal pieces, about 140 g each. Cover the pieces with a towel and rest for 10 minutes so the gluten relaxes and shaping becomes easier.

6. 6

   Roll one piece into a rope about 60 cm long, keeping the thickness as even as possible. Fold the rope in half and twist the two strands together from end to end, then pinch the ends firmly and join them to form a ring about 12–14 cm wide.

7. 7

   Repeat shaping with the remaining dough pieces, placing rings on parchment-lined baking sheets with at least 5 cm space between each. Cover loosely and proof for 15–20 minutes; the rings should look slightly puffed but still hold their twisted definition.

8. 8

   Preheat the oven to 230°C and position a rack in the middle. In a shallow bowl, whisk grape molasses with water until fully smooth and fluid, then spread the toasted sesame seeds on a second wide plate.

9. 9

   Dip each ring into the molasses mixture for 2–3 seconds per side, letting excess drip back into the bowl for 5 seconds. Immediately press both sides into the sesame seeds, coating heavily, then return to the baking sheet and re-shape into a neat circle if needed.

10. 10

    Bake for 16–18 minutes, rotating the tray at minute 10, until the simit are deep golden brown with a crisp sesame crust. Cool on a rack for 10 minutes before serving; the crust sets as steam escapes, while the interior stays chewy.