Turkish-Style Sesame Rings
- MakesMakes eight 5-inch simits
- Cook Time4½ hours
- Active time plus cooling2 hours active
A simit is a Turkish sesame-coated bread ring that resembles a slender bagel formed from twisted dough. It’s a street-food favorite that’s typically eaten at breakfast, but we think it’s also great with dips and spreads or alongside soups and stews. True simits are dipped in a mixture of water and pekmez (grape molasses) before they’re dredged in sesame seeds and baked. The result is a golden, lightly crunchy exterior that contrasts a pleasantly chewy crumb, with a subtle sweetness and the earthy, nutty flavor of sesame. Instead of pekmez, we use a combination of honey and molasses, which lends sweetness and helps with browning. We like the speckled look of a couple tablespoons of black sesame mixed into white sesame, but it’s fine to use only white. The rings are best eaten within a few hours of baking, but they will keep in an airtight container for a couple days. To rewarm, lay the rings on a baking sheet and place in a 375°F oven for about eight minutes.
Don’t flour your work surface when rolling the dough ropes and forming the rings. The tackiness of the dough against an unfloured counter creates the resistance needed for shaping. If during rolling the dough springs back, cover it and allow the gluten to relax for a few minutes while you work on another piece.
Step 1
In a stand mixer with the dough hook, mix the flour, yeast and salt on low until combined, about 1 minute. With the mixer running, gradually add the water; mix until a dough forms that clears the sides of the bowl, 1 to 2 minutes. Increase to medium-low and knead until elastic, slightly stiff and clears the sides of the bowl, about 5 minutes. Detach the bowl from the mixer and lift out the hook. Use a silicone spatula to scrape the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until doubled, 1½ to 2 hours.
Step 2
About 1 hour into rising, heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Distribute both white and black sesame seeds in an even layer on 1 prepared baking sheet. Toast on the upper rack until light golden brown, 2 to 4 minutes, stirring once halfway through. Transfer the seeds to a wide, shallow bowl or pie plate, reserving the parchment-lined baking sheet; set the seeds aside. Increase the oven to 400°F.
Step 3
When the dough has doubled, turn it out onto an unfloured counter. Using a chef’s knife or bench scraper, divide it into 8 pieces, each about 88 grams (3 ounces); cover the pieces with a kitchen towel. Using your hands, roll each piece back and forth against the counter into a rope roughly 18 inches long; keep the others covered while you work. If the dough springs back when rolled, let it rest, covered, for about 10 minutes; roll other pieces while the previous ones rest.
Step 4
Place 1 rope in the center of your work surface. Roll it into a 30-inch-long rope about ⅜ inch thick. Fold the rope in half and firmly press together the open ends to seal. Twist the ends of the doubled rope in opposite directions while gently stretching it to create a tight spiral about 14 inches long. Draw the ends together to create a ring and firmly press the joined ends to seal. Place your outstretched fingers through the center of the ring and position the seam under your palm. Roll the seam back and forth against the counter to create a secure seal. Place the ring on one of the prepared baking sheets. Shape the remaining portions in the same way, placing 4 rings on each baking sheet and draping a kitchen towel over each baking sheet once full. Let rest for about 10 minutes.
Step 5
Meanwhile, in another wide, shallow bowl or pie plate, whisk together the honey, molasses and ¼ cup water. Gently transfer 1 ring to the honey-water mixture and turn to coat, then place in the sesame seeds and turn to coat. Return the ring to the baking sheet, gently reshaping it to a 5-inch diameter. Repeat with the remaining rings. Let rest, uncovered, for 15 minutes; the rings will rise slightly, but not double. If any of the seams come undone, firmly press them together to reseal.
Step 6
Bake the rings until golden brown, 22 to 27 minutes, rotating the baking sheets and switching their positions halfway through. Cool on the baking sheets for about 5 minutes, then use a wide metal spatula to transfer to a wire rack. Serve warm or at room temperature.
