Simit Recipe with Sesame and Grape Molasses

This simit recipe makes twisted bread rings coated with grape molasses and sesame seeds. The dough is lean and lightly chewy, with a crisp nutty surface after baking. Molasses helps the sesame adhere and contributes the characteristic brown color. Two strands twisted together form each ring. Serve the simit fresh with tea, cheese or olives, and use measured grape molasses rather than assuming strongly flavored blackstrap molasses gives the same result.

What matters for simit

Roll equal strands so each ring has consistent thickness. Close the seam firmly before dipping. Toast sesame lightly if it is very pale, but remember it will brown further in the oven. The molasses bath should coat rather than soak the dough; lift and drain briefly before covering in seeds.

Recipe at a glance

Yield: 6 sesame rings. Preparation: about 40 minutes. Cooking: about 25 minutes. Total elapsed time: about 155 minutes. Includes about 90 minutes for the resting, rising, cooling or chilling described below. Extra sequential cooking or baking batches extend the listed time.

How to make simit

How to tell when it is ready

Sesame surface is golden brown and interior is fully baked with a gentle chew.

Tips

• Use grape molasses.
• Roll equal ropes.
• Seal joins firmly.
• Leave space between rings.

Troubleshooting

• Seeds fall off: coat immediately after dipping.
• Ring opens: pinch the join more firmly.
• Burnt sesame: reduce oven heat slightly and check early.

Substitutions

• Date molasses can replace grape molasses with a different flavor.
• All-purpose flour produces a softer ring.

Variations

• Make eight smaller rings and begin checking baking a few minutes earlier.

Serving suggestions

• Serve fresh with tea.
• Pair with white cheese.
• Add olives.
• Offer cucumber and tomato.

Make ahead

Prepare dough ahead and refrigerate after its first rise. Shape and coat when ready to bake.

Storage

Best same day. Keep cooled rings wrapped up to 2 days for quality. Freeze up to 2 months and warm at 180°C/350°F after thawing.

Food safety

Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.