For the experienced cook Turkish bagle or simit bit fiddly but worth it
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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
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.
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