Simit is one of the most iconic Turkish street foods, a sesame-crusted bread ring that is both crunchy on the outside and soft on the inside. I love making simit at home because it instantly transports me back to the streets of Turkey, where simit vendors sell these golden rings fresh every morning. Whether I enjoy them plain, with a cup of Turkish tea, or filled with cheese and vegetables as a sandwich, simit always feels like comfort food.

Why You’ll Love This Recipe

I enjoy making simit because it’s simple yet deeply satisfying. The dough is easy to prepare, and once I get the hang of twisting and shaping the rings, it becomes a fun and rewarding process. I love how the grape molasses gives the bread a beautiful golden color and a slightly sweet earthy flavor that pairs perfectly with toasted sesame seeds. For me, simit works for every occasion—breakfast with cheese and cucumbers, brunch with eggs, or even as a snack with jam and honey.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• sugar

• active dry yeast

• lukewarm water

• all purpose flour

• sea salt

• grape molasses (or date, fig, or carob molasses)

• sesame seeds

Directions

1. I start by blooming the yeast with sugar and lukewarm water until it becomes foamy.

2. Then I mix the flour and salt, add the yeast mixture, and form a rough dough.

3. I knead it on a lightly floured surface until smooth and elastic, then let it rise until doubled.

4. While it rises, I prepare my oven at 400°F and set up a dipping station with molasses water and sesame seeds.

5. Once the dough has risen, I divide it into 8 pieces and roll each into a rope about 24 inches long.

6. I fold each rope in half, twist it into a two-stranded rope, and press the ends together to form a ring.

7. Each ring gets dipped into the molasses mixture, then coated in sesame seeds.

8. After resting for about 15 minutes, I bake them until golden brown, around 20 minutes.

Servings and timing

This recipe makes 8 simit bread rings. The preparation takes about 25 minutes, rising time is 45 minutes, and baking takes around 20 minutes. In total, I spend about 1 hour and 30 minutes from start to finish.

Variations

I sometimes like to fold chopped olives, fresh herbs, or even cheese into the dough for extra flavor. In Turkey, there are also regional varieties like gevrek (a crispier version) and kandil simiti (smaller rings made for religious nights). I also like making a flatter simit if I plan to use it for sandwiches, which gives me more space for fillings like feta, tomato, and cucumber.

Storage/Reheating

I usually store simit in an airtight bag at room temperature for up to 2 days. If I want them to last longer, I freeze them and reheat in the oven at 350°F for about 10 minutes. This way they stay crunchy on the outside and soft inside. If they get a little stale, I toast them and serve with butter or jam.

FAQs

Can I make simit without grape molasses?

Yes, I sometimes use date, fig, or carob molasses instead. If I don’t have any of those, regular molasses works too, though the flavor changes slightly.

Can I make simit ahead of time?

I like to prepare the dough the night before, let it rise slowly in the fridge, and then shape and bake in the morning. It makes breakfast so much easier.

How do I keep the sesame seeds from falling off?

I make sure to dip the dough fully in the molasses mixture before rolling in sesame seeds. This helps the seeds stick better.

Can I make simit gluten free?

I haven’t personally tried it, but a 1:1 gluten-free flour blend may work. I know the texture won’t be the same, but it’s worth experimenting if I want a gluten-free option.

What do I serve simit with?

I usually enjoy it with Turkish tea, cheese, tomatoes, cucumbers, and olives. Sometimes I spread honey or jam on top for a sweet touch.

Conclusion

For me, simit is more than just bread—it’s a taste of tradition and memory. I love how easy it is to make at home, and how it instantly makes a breakfast or snack feel special. Whether I enjoy it plain, stuffed, or paired with tea, simit never fails to remind me of Turkey’s vibrant food culture. Once I tried making it myself, it became a recipe I return to often.