{"id":7571,"date":"2025-06-05T19:41:40","date_gmt":"2025-06-05T19:41:40","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7571"},"modified":"2025-06-05T19:41:44","modified_gmt":"2025-06-05T19:41:44","slug":"simit-turkish-bread-rings","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/simit-turkish-bread-rings\/","title":{"rendered":"Simit (Turkish Bread Rings)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Simit (Turkish Bread Rings)<\/span><\/h2>\n
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Simit<\/em> is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. Simit<\/em>'s size, crunch, chewiness, and other characteristics vary slightly by region.<\/span>
<\/div>Simit<\/em> is truly a quintessential Turkish street food. Coated in sesame seeds and baked until golden brown, it is crunchy on the outside, but soft on the inside. These sesame bread rings are perfectly delicious on their own, but you can also slice them in half for making sandwiches. <\/span><\/div>\n
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Servings: <\/span>12<\/span> pieces<\/span><\/span><\/div>\n\n
Author: <\/span>King Arthur Baking School<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4\u00bd cups + 2 Tbsp<\/span> (558g)<\/span> King Arthur Unbleached Bread Flour<\/span><\/li>
  • 1\u00bc cups + 3 Tbsp<\/span> (340g)<\/span> water<\/span><\/li>
  • 2\u00bc tsp<\/span> (12g)<\/span> salt<\/span><\/li>
  • 1 tsp <\/span> (3g)<\/span> yeast<\/span><\/li>
  • \u00bd cup <\/span> (119g)<\/span> unsalted butter, cold and pliable<\/span><\/li><\/ul><\/div>

    <\/span>For Dipping<\/span><\/h4>
    • 2 Tbsp + 1 tsp <\/span> (50g)<\/span> molasses<\/span><\/li>
    • \u00bc cup + 3 Tbsp<\/span> (100g)<\/span> water<\/span><\/li>
    • Sesame seeds<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • In a stand mixer, combine everything except butter and mix with the hook attachment, for 3 minutes on low speed.<\/span><\/div><\/li>
      • Increase the speed to medium and continue to mix for 5-6 minutes, until dough is well developed.<\/div><\/li>
      • Add butter in chunks and continue to mix on medium until well developed, scraping sides of bowl as needed.<\/div><\/li>
      • Cover and allow the dough to ferment 1\u00bd hours. Fold at the halfway point.<\/span><\/div><\/li>
      • Divide into 24 pieces (42g\/1\u00bdoz each).<\/span><\/div><\/li>
      • Roll each piece into a rope 15-18 inches long. Take two ropes, twist them together, and then seal the ends together as with a bagel.<\/div><\/li>
      • Dip each Simit<\/em> into a mixture of water and molasses, then roll in sesame seeds and place on sheet tray.<\/span><\/div><\/li>
      • Proof until puffy, about 30 minutes.<\/div><\/li>
      • Bake at 450\u00b0F for 20-22 minutes, until golden and crispy.<\/div><\/li><\/ul><\/div><\/div>\n
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