Turkish Simit is one of those breads that stops you in your tracks. Chewy on the inside, crunchy on the outside, and coated in a thick layer of toasted sesame seeds, every bite is warm, nutty, and deeply satisfying. The first time I tasted one was at a tiny bakery stall near a busy marketplace, and I knew right then I had to figure out how to make it at home.
You'll also enjoy our Best Classic Banana Bread Recipe, our Easy Cinnamon Roll Pancakes with Cream Cheese Glaze, and our Easy Homemade Biscuits Recipe for more comforting morning bakes.
Why You'll Love This Turkish Simit
The texture alone is enough to win you over. That crispy, golden crust gives way to a soft, chewy inside, and it's that contrast that makes every single bite so satisfying. Beyond texture, this braided sesame bread is made entirely with everyday ingredients you probably already have sitting in your pantry. No dairy, no eggs, no complicated steps. Just simple, honest bread that happens to taste like something you'd pay a lot of money for at a specialty bakery. It's naturally dairy-free, incredibly family-friendly, and the shaping process is actually really fun once you get the hang of it.
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Turkish Simit Ingredients
Here's a quick look at what goes into this easy Turkish Simit recipe and why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Dough:
- Flour: All-purpose flour is the base. It gives the simit its satisfying chew and structure.
- Dry instant yeast : Lifts the dough and creates that airy crumb inside. Instant yeast works without proofing, which saves time.
- Salt : Balances everything and deepens the flavor of the bread.
- Lukewarm water : Activates the yeast and brings the dough together. Make sure it's warm but not hot, around 100 to 110 degrees F.
For the Coating:
- Molasses, grape or date : This is the key to that deep golden color and the subtle sweetness of authentic simit. Grape molasses is traditional, but date molasses works beautifully too.
- Water : Thins the molasses coating so it covers the dough rings evenly without being too thick.
- Flour : Helps the sesame seeds cling to the molasses mixture better during coating.
- Sesame seeds, toasted : The star of the show. Toasting brings out their nutty aroma and adds crunch to every single bite.
How to Make Turkish Simit
Let's walk through this together. It's easier than it looks, I promise.
- Make the Dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Gradually pour in the lukewarm water and mix with your hands. Knead for 5 minutes until you get a smooth, non-sticky, elastic dough. You can also use a stand mixer with a dough hook if you prefer. Once done, cover the bowl and let the dough rise for about 1 hour, or until it doubles in size.
- Prepare the Coating: In a medium bowl, whisk together the molasses, water, and 1 tablespoon of flour until smooth. Set it aside. In a separate wide bowl, place the sesame seeds. If they're raw, toast them first in a dry pan over medium heat, stirring occasionally, until they turn golden and smell nutty.
- Shape the Simit Dough: Once the dough has doubled, punch it down and transfer it to a lightly floured surface. Shape it into a log and cut it into 6 equal pieces, then cut each of those in half, giving you 12 pieces total. Roll each pair into a 20-inch (50cm) rope. Place two ropes side by side, pinch the ends together, twist them in opposite directions to form a braid, then bring the ends around and pinch them together to form a ring. Repeat with the remaining dough.
- Coat the Simit and Bake: Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Soak each dough ring briefly in the molasses mixture, then press it into the sesame seeds, coating it well on all sides. Place the coated rings on the prepared baking sheet and bake for 15 to 20 minutes until they're deeply golden brown and the edges look crisp and set.
Substitutions and Swaps
If you can't find grape or date molasses, pomegranate molasses works as a solid alternative. Some people use a simple mix of honey and water for a lighter, less earthy flavor, though it won't give you the same deep color. Bread flour can replace all-purpose flour if you want extra chew in the crumb. For the sesame seeds, try a mix of white and black seeds for a beautiful look. And if you only have active dry yeast on hand, that works too. Just proof it in the lukewarm water for 5 to 10 minutes before adding the flour and you're good to go.
EQUIPMENT FOR Turkish Simit
You don't need anything special for this Turkish Simit recipe. A large mixing bowl, a whisk, and a baking sheet lined with parchment paper will cover most of it. A wide, shallow bowl works best for the sesame seed coating so you can press the rings in easily. A stand mixer with a dough hook makes the kneading hands-free, but your hands work just as well. And a dry pan for toasting the sesame seeds if they're raw.
Storage Tips
Turkish simit is best eaten the day it's baked, warm from the oven. That crunchy sesame crust starts to soften as the day goes on. If you have leftovers, store them at room temperature in a paper bag or loosely wrapped in a kitchen towel for up to 1 day. Avoid airtight containers because they trap steam and make the crust go soft faster.
To refresh day-old simit, pop it in a 350 F oven for 5 to 8 minutes. It won't be exactly like fresh, but it'll warm back up nicely. You can also freeze fully cooled simit for up to 1 month, then reheat from frozen at 375 F for about 12 to 15 minutes.
Expert Tips
Don't skip the molasses bath. It's what gives authentic Turkish Simit recipe its characteristic color, its subtle sweetness, and the sticky surface the sesame seeds need to cling to. Press each ring firmly into the seeds and flip it so all sides are fully coated. The more seeds, the better the crunch. When it comes to kneading, five minutes is genuinely enough. Over-kneading makes the dough tight and hard to shape into those long ropes. Keep an eye on the oven too, at 425 F things move fast. Start checking at the 15-minute mark. You want deep golden, not dark. And don't stress if your first ring looks a little lopsided.
FAQ
What is the secret to perfect Turkish Simit?
The secret is the molasses coating. It creates that signature sticky surface that holds all those sesame seeds in place and gives the bread its golden color and subtle sweetness. Using toasted sesame seeds instead of raw ones also makes a huge difference in the depth of flavor.
What is Turkish simit made of?
Turkish simit ingredients are beautifully simple: flour, yeast, salt, and water for the dough, plus a molasses-water-flour mixture for coating and a generous layer of toasted sesame seeds. No butter, no eggs, no fancy add-ins. Just honest, flavorful bread.
What do Turkish people eat simit with?
In Turkey, simit is most often eaten as part of a full breakfast spread with cheese, olives, tomatoes, cucumbers, and strong black tea. It's also eaten plain as a street snack throughout the day. Think of it as the turkish simit vs bagel conversation: similar ring shape, but simit is crunchier, earthier, and skips the boiling step entirely.
What are the ingredients in simit Istanbul?
Classic simit Istanbul style uses the same core ingredients: wheat flour dough, grape molasses coating, and sesame seeds. Some bakeries add a small amount of sugar to the dough. The key is always the thick sesame coating and the high-heat bake that creates that deeply satisfying crunch.
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Turkish Simit
Ingredients
Method
- In a large mixing bowl, whisk together the flour, yeast, and salt. Gradually pour in the lukewarm water, mixing with your hands. Knead the dough for about 5 minutes until it becomes smooth, non-sticky, and elastic.
- Cover the dough and let it rise for about 1 hour, or until it doubles in size.
- In a medium-sized bowl, whisk together the molasses, water, and flour. Set this mixture aside.
- Toast the sesame seeds in a non-stick pan by stirring them occasionally until they turn light brown and release a nutty aroma.
- Once the dough has risen, punch it down and transfer it to a floured surface. Shape the dough into a log and cut it into 6 equal pieces. Cut each piece into two, resulting in 12 pieces total. Shape each piece into a rope, 20 inches (50 cm) long. Twist two ropes together to form a braid and pinch the ends together to create a ring. Repeat for all dough balls.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Dip each dough ring into the molasses mixture, then coat it with sesame seeds. Arrange the coated rings on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown and crispy.
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