Get ready to experience the irresistible crunch and delectable flavors of this beloved Turkish street food. Let me reveal the secrets of making the perfect Turkish Simit recipe, a crunchy and flavorful bread that will transport you straight to the streets of Turkey.
What is Simit in Turkey?
In Turkey, Simit is more than just a bread—it's a cultural icon. Revered by locals and visitors alike, this circular delight, also known as Turkish Bagel in America, is an essential part of the vibrant street food scene. Served fresh by street vendors, Simit boasts a tantalizing contrast—a crispy exterior that gives way to a soft, chewy interior.
It is often enjoyed as a popular breakfast staple or as a satisfying snack throughout the day. What sets this Turkish Simit recipe apart is its generous coating of sesame seeds, which add a delightful nutty flavor and a visually appealing touch with a slight sweetness coming from the molasses mixture.
Difference between Simit and Bagels
Simit and Bagel may appear similar at first glance, but they have distinct characteristics that set them apart. Let's explore the differences:
Simit | Bagels |
---|---|
Originated in Turkey | Originated in Eastern Europe, specifically Poland |
Circular shape with a twisted appearance | Circular shape with a hole in the center |
Made with flour, water, yeast, and molasses | Made with flour, water, yeast, sugar |
Coated with sesame seeds | Boiled before baking and may have various toppings |
Crispy exterior and soft, chewy interior | Chewy texture throughout the bread |
Typically eaten plain or with savory fillings | Often enjoyed with cream cheese and other toppings |
Commonly consumed as a breakfast or snack | Popular as a breakfast food or sandwich option |
Found predominantly in Turkish cuisine | Widely consumed in Jewish communities and beyond |
Ingredients:
- Flour: For this recipe, only bread flour would work. I am using the flour from Amazon. (Not Sponsored)
- Yeast: For baking homemade bread I always prefer using Instant Yeast as it does not require any activation.
- Molasses: Ideally one has to use grape molasses to make these Turkish simit bread, but since I could not source it here in India I am using pomegranate molasses as a substitute.
- Sesame Seeds: Roasted Sesame seeds are used in the recipe.
Jump to the end of the page to print out the detailed recipe card with exact measurements.
Step-by-Step Tutorial
Step 1: Prepare the Dough
- In a large bowl, gently combine lukewarm water, sugar, and yeast, ensuring they blend harmoniously.
- Proceed by incorporating flour and salt into the mixture, using the back of a wooden spoon.
- Once a cohesive dough forms, transfer it to a clean work surface and engage in the kneading process, using your hands.
- As this recipe does not include fat, the dough may not feel moist or wet. Therefore, continue kneading for approximately 5 to 8 minutes, or until the dough reaches a soft and pliable consistency.
- Alternatively, you may choose to utilize a stand mixer equipped with a dough hook attachment for the kneading process, ensuring efficient and effortless preparation of the dough.
Step 2: First Proofing
Place the dough in a greased bowl (I use the same bowl in which we mixed all the ingredients) and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for 30 mins.
Step 3: Shape the Simit Dough
After the dough has undergone its rising process, gently deflate it by giving it a light punch to release any trapped air bubbles. Proceed by dividing the dough into 12 equal pieces.
- To shape each piece, roll it into long ropes, approximately 10 inches in length. As you roll, ensure that the ends of the rope remain slightly thicker compared to the center.
- Take two of these ropes and twist them together, making sure to twist them in opposite directions. As the ropes intertwine, a beautiful pattern will emerge.
- Once twisted, bring the two ends of the twisted rope together, forming a circular shape with a wide hole in the centre.
- Press the ends firmly to seal the dough, ensuring the circular shape holds its form.
Step 4: Second Proofing
- Carefully transfer the shaped dough rings onto a baking sheet lined with parchment paper, ensuring they have enough space for proper expansion.
- Allow the dough to undergo its second proofing for approximately 25 to 30 minutes, allowing it to rise further and develop its desired texture.
- To ensure optimal baking results, it is important to avoid overcrowding the pan. Depending on the size of your baking tray, consider placing 3 to 4 circular bread per tray, providing ample room for each individual Simit to fully rise and bake to perfection.
Step 5: Molasses Mixture
- While the dough rises, take a moment to prepare a tantalizing molasses water mixture
- In a small bowl with a wide mouth, combine the molasses and water, creating a luscious syrup with a texture akin to molasses itself. This delectable molasses-like syrup will enhance the flavors and bring a touch of sweetness to your freshly baked creations.
- Additionally, if you have chosen to use unroasted sesame seeds, now is the perfect opportunity to roast them until they achieve a beautiful golden brown hue. This simple step will unlock their full potential, infusing your Simit with a delicious nutty flavor.
- Spread it out on a large plate and set aside.
Step 6: Coat with Sesame Seeds
- Once the 25 minutes of proofing time have elapsed, delicately stretch the circular dough to slightly widen the center hole.
- Submerge the dough into the enticing molasses mixture, ensuring it is thoroughly coated.
- Then, generously roll the dough in the beautifully toasted sesame seeds, ensuring every side is coated to perfection.
- Repeat this process with each of the remaining 5 Simit dough pieces
Step 7: Baking Process
Finally, bake them in a preheated oven of 230°C for 15-20 minutes or until golden brown in hue with a crusty exterior, and enjoy the best simit of your life.
This Turkish Simit Recipe would yield you the fresh Simit bread that feels so fresh and light and chewy.
Storage Instructions:
Though I recommend enjoying the warm fresh simit with cheese and jam there is also a way to store them in case you have any leftovers. Follow the steps shared below:
- Cooling: Allow the Simit to cool completely on a wire rack before storing. This ensures that excess moisture evaporates and helps maintain the desired texture.
- Wrap in Plastic Wrap: Once the Simit has cooled, individually wrap each piece tightly with cling film. This creates a protective barrier against air and helps prevent staleness.
- Place in a Sealed Container: After wrapping, place the individually wrapped Simit in an airtight container. This further shields the bread from exposure to air, preserving its freshness.
- Store at Room Temperature: Keep the sealed container with the Simit at room temperature. Avoid refrigeration as it can cause the bread to become dry and lose its original texture.
- Consume within 2-3 Days: While Simit is best enjoyed fresh, properly stored Simit can last for up to 2-3 days. Beyond this time, the bread may start to lose its freshness and taste.
How to Eat Simit?
My personal favorite way of eating simit - the most popular street foods; is by tearing up into small piece and having it with feta cheese and cherry tomato dipped in flavored olive oil.
Here are a few other ways how you can enjoy them.
- Plain and Simple: Simit can be enjoyed on its own, allowing you to fully appreciate its unique texture and flavors. Take a bite and savor the delightful combination of the crunchy exterior and soft interior of this Turkish bread recipe.
- Pair it with Traditional Turkish Tea: In Turkey, Simit is often enjoyed with a steaming cup of Turkish tea, creating a perfect harmony of flavors. Dip a piece of Simit into the tea and let the flavors meld together for a delightful taste sensation.
- Go Savory: Slice the Simit in half and add your favorite savory fillings. Layer it with cheese, tomatoes, cucumbers, olives, and any other ingredients you desire to create a delicious Simit sandwich.
- Sweet Indulgence: Simit can also be enjoyed in a sweet variation. Spread chocolate spread like Nutella, honey, or your favorite jam on the Simit for a delightful twist. It's a great option for those with a sweet tooth.
Best Tips to Make Simit
Creating the perfect Simit requires a few insider tips and tricks. Here are some suggestions to ensure your Simit turns out absolutely delicious:
- Use High-Quality Flour: Only use bread flour for this recipe. All-Purpose Flour won't work. This means you have to use flour with a good amount of protein in it. The quality of the flour plays a significant role in the texture and taste of the Simit.
- Activating the Yeast: If you are using any other variety of yeast other than Instant Yeast say example you are using active dry yeast. In that case, make sure to activate the yeast mixture first and then proceed with the recipe.
- Proper Kneading: Take your time when kneading the dough. Knead it for about 6-8 minutes until it becomes smooth and elastic. This helps develop the gluten and gives the Simit its characteristic chewiness.
- Let the Dough Rise: Allow the dough to rise in a warm, draft-free area. This step is crucial for achieving the desired texture and lightness in the final product.
- Shaping the Dough: While working with two ropes at any given point in time, make sure to cover the remaining dough balls with a clean tea towel to avoid them from drying out.
- Generously coat with Sesame Seeds: When coating the Simit with sesame seeds, make sure to be generous. The sesame seeds not only add flavor but also contribute to the signature appearance of the bread.
- Baking Temperature and Time: Preheat your oven to 230°C and bake the Simit until they turn golden brown. The baking time may vary, so keep a close eye on them to avoid over or under-baking. The baked Simits will be darker in shade due to the molasses used so don't get scared thinking they are burnt.
Frequently Asked Questions
While a classic simit recipe calls for sesame seeds, you can omit them if you have allergies or simply prefer a plain version. The taste and texture will be slightly different, but it will still be enjoyable. In place of sesame seeds you can also try other seeds like sunflower seeds or poppy seeds.
Simit is best enjoyed on the day it is baked for optimal freshness and flavor. However, if stored in an airtight container at room temperature, it can remain fresh for up to 2 days. You can also refresh slightly stale Simit by briefly reheating them in the oven.
While sesame seeds are the traditional topping, you can experiment with other seeds or toppings if you like. Poppy seeds, nigella seeds, or even a combination of different seeds can add a unique twist to your Simit.
While molasses contributes to the unique flavor and color of Simit, you can use honey or maple syrup as a substitute. Keep in mind that the taste will differ slightly, but it will still be delicious.
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Turkish Simit Recipe tutorial - Bagel Bread Style
Ingredients
For Bread Dough
- 288 gms (1 cup + 3 tbsp) Lukewarm Water
- 4 gms (1 tsp) Instant Yeast
- 15 gms (1 tbsp) Sugar
- 480 gms (4 cups) Bread Flour
- 1 tsp Salt
Molasses Water Mixture
- 1/4 cup Molasses
- 2 tbsp Water
- 142 gms (1 cup) Sesame Seeds
Instructions
Step 1: Prepare the Dough
- Combine lukewarm water, sugar, and yeast in a large bowl.
- Add flour and salt, and mix with a wooden spoon until a dough forms.
- Knead the dough on a clean work surface until soft and pliable. This would take around 6 to 8 mins.
Step 2 - First Proofing
- Place the dough in a greased bowl and cover with a kitchen towel.
- Let the dough rise in a warm, draft-free area for 30 minutes.
Step 3 - Shaping
- Punch down the risen dough to release any air bubbles.
- Divide the dough into 12 equal pieces.
- Roll each piece into a long rope, about 10 inches in length making sure to keep the ends slightly thicker than the centre.
- Twist two ropes together in opposite directions, forming a circular shape.
- Seal the ends of the dough to maintain the circular shape.
Step 4 - Second Proofing
- Transfer the shaped dough rings to a baking sheet lined with parchment paper.
- Do not overcrowd the pan. Place 3 to 4 circular rings depending upon the size of the baking tray.
- Allow the dough to undergo a second proofing for 25 to 30 minutes.
Step 5 - Molasses Water Mixture
- Combine molasses and water in a small bowl with a wide mouth to create a syrup-like mixture.
- Roast sesame seeds until golden brown for enhanced flavor if you are using unroasted sesame seeds.
Step 6 - Coat with Sesame Seeds
- After second proofing, gently stretch the dough rings and widen the center hole.
- Dip the dough rings in the molasses mixture, ensuring they are fully coated.
- Roll the coated dough in the toasted sesame seeds.
Step 7 - Baking
- Preheat the oven to 230°C (450°F).
- Place the coated dough rings on a baking sheet, leaving enough space between them.
- Bake for 15-20 minutes until golden brown and crusty.
Video
Notes
- Use High-Quality Flour: Only use bread flour for this recipe. All-Purpose Flour won't work. This means you have to use flour with a good amount of protein in it. The quality of the flour plays a significant role in the texture and taste of the Simit.
- Activating the Yeast: If you are using any other variety of yeast other than Instant Yeast say example you are using active dry yeast. In that case, make sure to activate the yeast mixture first and then proceed with the recipe.
- Proper Kneading: Take your time when kneading the dough. Knead it for about 6-8 minutes until it becomes smooth and elastic. This helps develop the gluten and gives the Simit its characteristic chewiness.
- Let the Dough Rise: Allow the dough to rise in a warm, draft-free area. This step is crucial for achieving the desired texture and lightness in the final product.
- Shaping the Dough: While working with two ropes at any given point in time, make sure to cover the remaining dough balls with a clean tea towel to avoid them from drying out.
- Generously coat with Sesame Seeds: When coating the Simit with sesame seeds, make sure to be generous. The sesame seeds not only add flavor but also contribute to the signature appearance of the bread.
- Baking Temperature and Time: Preheat your oven to 230°C and bake the Simit until they turn golden brown. The baking time may vary, so keep a close eye on them to avoid over or under-baking. The baked Simits will be darker in shade due to the molasses used so don't get scared thinking they are burnt.
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