Simit (Turkish Bagel)​

Turkish Simit is a delightful addition to your breakfast/ lunch table or as a snack with a cup of tea.

Prep Time30 mins
Cook Time30 mins
rising time:1 hr 15 mins
Total Time2 hrs 15 mins

Course: bread, Breakfast, Snack
Cuisine: Mediterranean, Middle East, Turkish

Servings: 4

Calories: 416kcal

Image and Recipe by AmirasPantry​

Ingredients​

• 2 cups (260g) all-purpose flour.
• 2/3 cup (150ml) warm water, more or less depending on your flour.
• 1 teaspoon yeast.
• 1 teaspoon salt.

For dipping:​

• 2 Tablespoon molasses.
• 4 Tablespoons water.
• 1 Tablespoon flour.
• 100g sesame seeds toasted.

Instructions​

Make the dough:​

• In your mixing bowl, add flour, yeast and salt. Mix well.
• Gradually add water until a dough forms. Knead for 6-8 minutes until you have a smooth elastic dough.
• Cover and let it rise until double in size, depends on your kitchen’s temperature normally 1 hour.

Make the dipping mixture:​

• Combine molasses, water, flour and whisk until all is dissolved.

Shape the simit:​

• Take the dough out on a lightly floured surface. Shape into a 20cm log.
• Cut the dough into 8 (2cm) strips.
• Roll two strips into 50cm rope each.
• Place the two robes side by side and pinch ends then twist with hands in opposite directions.
• Make a ring tucking the ends under.
• Dip the dough ring in the molasses mixture, then into the sesame seeds on both sides.
• Place simit on a parchment-lined baking sheet and let it rise again for 15 minutes.
• Meanwhile, preheat your oven to 218 degrees Celsius.
• Bake on a medium rack for 12 minutes or until baked and browned nicely on top.

Notes​

Note 1: It is easier to use a stand mixer as this bread needs some work. If you do not have it, no worries it will just take you longer to knead the dough.

Note 2: You can make a simit ahead and keep the dough tightly wrapped in the fridge for up to 3 days. When ready to use take it out, let it come to room temperature and rise appropriately.

Note 3: Sesame seeds are really what gives this simit a special crunch and nutty flavour, so try not to skip them.

Note 4: You can use malt syrup instead of molasses if you cannot find it for some reason, although molasses is the traditional way.

Note 5: Simit should be baked in a hot oven for good crust development and a nice oven spring.

Note 6: Simit loaves are best consumed the day they are made. To freeze, place them in freezer bags for up to 3 weeks. Previously frozen simit loaves are best if toasted before serving.

 

[mortisha5666]

Thankyou for sharing your delicious recipe

 

[Mina vriesekolk]

Looks nice , thank you .