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freshly baked simit bread
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5 from 6 votes

Simit (Turkish Sesame Bagel)

Simit (also known as Turkish Sesame Bagel), is a sesame-crusted circular bread that is usually served for breakfast.
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Breakfast, Snack
Cuisine: Turkish
Diet: Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 6 pieces
Calories: 348kcal
Author: Ayla Clulee


For The Dough

  • 500 g white strong flour
  • 3 g fast-action dried yeast
  • 7 g salt
  • 310 ml tepid water

For Dipping

  • 150 g grape molasses
  • 50 ml water
  • 150 g sesame seeds (toasted )


  • Place the flour, yeast, and salt in a large bowl and then add the water gradually. Mix them together with your hand to form a dough.
  • Knead it for a few minutes, until you get a smooth and elastic dough and it doesn't stick to your hand anymore. (You can use a stand mixer with a dough hook for this step).
  • Cover the bowl with a clean kitchen towel or cling film and let it rise for 1 hour or until it doubles in size. The rising time depends on the temperature of the room.
  • If you don't have toasted sesame seeds, you can toast them while the dough is rising. Simply place them in a large non-stick pan over medium-low heat, stirring constantly, and toast until they turn golden brown, 20-25 minutes. When cooled down, place the toasted sesame seeds on a separate large plate, and set them aside.
  • In a medium-sized bowl, whisk together the molasses and water, and set it aside.
  • After an hour, check the dough and transfer it to a floured surface if it doubled the size.
  • Shape it into a log, cut it into 12 equal pieces and turn them into balls.
  • Grab two dough balls and roll them into a cylinder length of 40cm/16".
  • Put them parallel to each other and stick the ends by pinching.
  • Twist them in opposite directions to make a braid and shape it into a circle.
  • Dip the simit ring into the molasses mixture making sure it's covered on both sides and then put it into the sesame seed plate. Make sure it is fully coated.
  • Transfer it onto a parchment paper-lined baking sheet and repeat the same with the remaining dough balls.
  • Preheat the oven to 230° C (450° F) and let the dough rings rest for another 20 minutes.
  • Place the baking sheet in preheated oven and bake for 15 minutes.
  • Lower the heat to 210° C (410° F) and bake for another 5 minutes, until golden brown, fully baked, and crispy.



  • You can make the dough the night before and store it in the fridge overnight to bake the next day fresh for breakfast. Before using the dough, remove it from the fridge, bring it to room temperature and let it rise.
  • All you need is 5 ingredients (including the salt) to make this popular Turkish street food!
  • When making the simit dough, make sure the water is not too hot, it should be warm to touch.
  • The rising time for simit dough depends on the temperature of the room.
  • If you don't have grape molasses (pekmez), add a teaspoon of brown sugar into the pomegranate molasses and dissolve it over low heat before using.
  • You can keep the leftover simit at room temperature wrapped in a plastic bag or a clean kitchen towel for up to 2 days.


Calories: 348kcal | Carbohydrates: 70g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 457mg | Potassium: 211mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 8mg