Whole Wheat Sesame Rings (Simit)
These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I ve been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.
These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I ve been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.
- 1 1/4 teaspoons salt
- 3/4 teaspoon instant yeast
- 85 grams / about 1/2 cup semolina flour
- 95 grams / about 3/4 cup unbleached all purpose flour
- 330 grams / about 2 2/3 cups whole wheat flour
- 1 teaspoon ground mahlab (optional)
- 1 1/2 cups / 355 ml lukewarm water
- 1 tablespoon agave syrup malt syrup, or honey
- 1 egg beaten or 2 tablespoons grape or pomegranate
- 1 cup / 100 grams toasted sesame seeds
- optional: 1 egg white beaten
- Carbohydrate 4.54019573925617 g
- Cholesterol 0 mg
- Fat 0.290322480158882 g
- Fiber 2.16319681565934 g
- Protein 2.30170818633667 g
- Saturated Fat 0.0353015490663255 g
- Serving Size 1 1 recipe (20g)
- Sodium 4.89455594229203 mg
- Sugar 2.37699892359684 g
- Trans Fat 0.104170173335824 g
- Calories 27 calories
Step-by-step
- Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined.
- Dissolve yeast in water. Add agave syrup or honey and stir together.
- At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes.
- Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
- Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
- Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
- Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes.
- Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches.
- Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes.
- Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
- Carefully pour 1 cup of water into the tin on the floor of the oven.
- Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don’t brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare).
- Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.
My Unexpected Culinary Adventure: Whole Wheat Sesame Rings (Simit)
As a busy working mom, finding time for anything beyond the daily grind is a constant challenge. My weekends are usually a whirlwind of errands, laundry, and trying to squeeze in some quality time with my family. But this past Saturday, I decided to take a leap of faith and try something completely different: baking. Not just any baking, mind you, but something I discovered during a recent trip to Istanbul – the deliciously aromatic and subtly sweet Simit. I've always been intrigued by the culture and flavors of Turkey, so bringing a little piece of that magic home felt like a perfect way to relax and unwind.
The recipe, found on a delightful food blog, promised a unique twist on a classic – whole wheat simit. This was a big departure from the typical white bread versions I'd seen and tasted. The process was incredibly relaxing. Kneading the dough was surprisingly therapeutic, a kind of meditative activity I found myself truly enjoying. Each step brought a new sense of anticipation, from the fragrant rise of the dough to the satisfying sizzle of the sesame seeds in the oven. My kitchen filled with the warm, earthy aromas of the baking bread and the sweet tang of the molasses. It was a sensory experience far removed from my usual weekday chaos.
The final product? Beyond amazing. The texture was perfect—chewy yet yielding, with a wonderful balance of whole wheat heartiness and the delightful crunch of the sesame seeds. The subtle sweetness of the molasses complemented the nuttiness of the whole wheat beautifully, and the bigger holes gave the simit a pleasant airy texture. They were absolutely delicious, and far better than I'd ever imagined creating in my home kitchen. I've always admired professional bakers, but this experience showed me the pure joy and accomplishment in baking your own food from scratch. The whole experience was far more rewarding than any takeaway or restaurant meal, and so much more than just filling my family's stomachs. It was about making time for myself, slowing down, and celebrating the simple joy of creating something beautiful and delicious.
Ingredients I Used:
The list of ingredients was fairly straightforward, and I had most of them already. I did have to hunt down some mahlab spice (which was well worth it), adding a unique and pleasant note to the bread. The recipe's use of a mix of semolina, all-purpose, and whole wheat flour intrigued me, and the result was a fantastic texture.
Tips for Success:
If you're a beginner baker, don't be intimidated by the steps. Take your time, and enjoy the process. Let the dough rise properly – this is crucial for achieving that perfect texture. And trust me, that moment when you pull those golden-brown, sesame-crusted rings out of the oven is truly worth the wait. I definitely suggest keeping an eye on them to ensure that the bottom doesn't burn—the addition of water on the oven floor helped tremendously. And don't forget the optional egg white wash, which helps those sesame seeds cling beautifully. This made such a difference in the final look and taste of my simit.
Beyond the Recipe:
This baking adventure was more than just a recipe; it was an experience. It reminded me that even in the midst of a busy life, finding time for passion projects—even if they seem small—is essential. This was a chance to reconnect with my inner peace and creativity, and the delicious result was a wonderful bonus. For me, it wasn't just about creating tasty treats, but about creating a moment of peace and satisfaction. I encourage you to try this recipe, not just for the delightful simit, but for the opportunity to discover the unexpected joys of baking.
Final Thoughts:
Making these simit was a delightful journey from start to finish. The aromas, the textures, and the taste were all beyond my expectations. I highly recommend this recipe, especially for anyone wanting to explore the rich flavors of Turkish cuisine, or for anyone looking for a unique baking project. The whole process, from kneading the dough to the final baking, was truly therapeutic and rewarding. The finished product? Simply delicious! And I have plenty of these lovely sesame rings left over which I plan to enjoy throughout the week. I’ll definitely be making these again, and I cannot wait to experiment with different additions to enhance the taste and feel.
