Whole Wheat Sesame Rings (Simit)

A traditional Turkish ring-shaped bread, Simit is characterized by its crispy exterior, chewy interior, and generous coating of toasted sesame seeds. This whole wheat variation balances nutrition with authentic flavor, ideal for breakfast, snacks, or pairing with coffee.

Recipe Summary

• Prep Time: 30 minutes (active work)

• Cook Time: 30–35 minutes

• Total Time: Approximately 5 hours (including fermentation periods)

• Servings: 8–10 rings

Ingredients

For precision, weigh ingredients using a kitchen scale. Adjust measurements for volume if needed.

Dry Ingredients:

• 85g (½ cup) semolina flour

• 95g (¾ cup) unbleached all-purpose flour

• 330g (2⅔ cups) whole wheat flour

• 1¼ tsp fine sea salt

• 1 tsp ground mahlab (optional, for subtle almond-like flavor; omit if unavailable)

Leavening & Sweetener:

• ¾ tsp instant yeast

• 1½ cups (355ml) lukewarm water (105–110°F/40–43°C, to activate yeast)

• 1 tbsp agave syrup, malt syrup, or honey (adds sweetness and aids fermentation)

Egg/Molasses Mixture (Coating):

• 1 egg, beaten (or 2 tbsp grape/pomegranate molasses dissolved in ¼ cup water)

Toppings:

• 100g (1 cup) toasted sesame seeds

Equipment

• Large mixing bowl (or stand mixer bowl)

• Stand mixer with paddle and dough hook attachments (or hand mixer + kneading tools)

• 2 baking sheets

• Parchment paper

• Lightly oiled work surface (for shaping dough)

• Wide shallow bowl (for coating dough in molasses/egg)

• Oven-safe pan (for steaming during baking)

• Egg wash brush (optional)

Step-by-Step Instructions

1. Prepare the Dough

• Step 1: In a large bowl or stand mixer bowl, combine semolina flour, all-purpose flour, whole wheat flour, salt, and mahlab (if using). Mix on low speed with the paddle attachment (or by hand) until fully incorporated.

• Step 2: In a small bowl, dissolve yeast in lukewarm water until smooth. Add agave/malt/honey and stir to combine (this activates the yeast and sweetens the dough).

• Step 3: With the mixer on low speed, slowly add the yeast-water mixture to the dry ingredients. Mix for 1 minute, then stop the mixer and let the dough rest for 5 minutes (this relaxes the gluten).

• Step 4: Switch to the dough hook attachment (or knead by hand). Knead for 5 minutes until the dough is smooth, elastic, and slightly sticky (not overly wet). The dough will be stiff; this is normal for Simit. Let it rest for 5 minutes.

2. First Fermentation

• Lightly oil a clean, dry mixing bowl. Transfer the dough to the bowl, rounding the top side up. Cover loosely with plastic wrap (ensure plastic does not touch the dough). Let rise at room temperature (70–75°F/21–24°C) for 3 hours, until doubled in size.

3. Preparing for Shaping

• Step 1: Line 2 baking sheets with parchment paper and lightly oil the paper to prevent sticking.

• Step 2: In a wide bowl, prepare the coating:

• Option A: Beat 1 egg with 2 tbsp water (egg wash).

• Option B: Mix 2 tbsp molasses with ¼ cup water (molasses wash).

• Step 3: Transfer the fermented dough to a lightly oiled work surface. Gently press and shape into a smooth ball. Divide into 8–10 equal portions (each ~150g for 8 portions).

4. Shaping the Rings

• Step 1: Let each dough portion rest, covered loosely with plastic, for 20 minutes to relax.

• Step 2: Working with one portion at a time, roll it into a long rope (12–14 inches/30–35cm). Hold one end and twist the rope 2–3 times (this creates tension for the final shape). Join the ends, overlapping by ~1 inch, and pinch firmly to seal. The hole in the center should measure 2–2.5 inches.

• Step 3: Dip the shaped ring into the egg/molasses wash, coating both sides. Roll or sprinkle in toasted sesame seeds to cover entirely. Place on the prepared baking sheets, spacing rings 1 inch apart. Cover loosely with plastic and let rest for 20–30 minutes (final proofing).

5. Baking the Simit

• Step 1: Preheat oven to 400°F (200°C) with the rack in the middle. Place an oven-safe pan on the bottom rack (for steaming).

• Step 2: For even browning, place one baking sheet at a time in the oven. Pour 1 cup of water into the pan on the bottom rack (creates steam for crispiness).

• Step 3: Bake for 30–33 minutes. After 15–20 minutes, flip the rings (use a spatula to avoid breaking) to ensure even browning. Optional: Brush with egg white halfway through for a glossy finish.

• Step 4: After 10 minutes of baking, remove the pan of water to crisp the exterior further. The rings are ready when dark brown and sound hollow when tapped on the bottom.

6. Cooling

• Transfer the baking sheet to a wire rack and cool completely before serving.

Chef’s Tips & Variations

• Flavor Adjustments:

• Salt: Increase salt to 1½ tsp for a more pronounced savory profile (per user feedback).

• Length: Extend rope length to 16–18 inches for a thinner, bagel-like ring (adjust based on preference).

• Molasses Clarification:

Pomegranate molasses adds tartness and a deep color; grape molasses is milder and fruitier. Both can be substituted, but date molasses or honey + 1 tsp vinegar (per 2 tbsp honey) approximate the sweetness.

• Sourdough Alternative:

Replace 50g all-purpose flour with rye sourdough starter (refrigerate overnight for tangy flavor; adjust flour/water to account for starter hydration).

• Storage:

Best eaten fresh. For longer storage, wrap tightly in plastic and freeze for up to 1 month. Thaw at room temperature or crisp in a 350°F oven for 5 minutes.

User Feedback Highlights

• "Rye sourdough starter worked well; adjust flour/water for hydration."

• "Prep time: 30 minutes active, 5 hours total. Flavor is traditional with a modern twist."

Enjoy these chewy, sesame-crusted Simit as a standalone snack or with tea/coffee!