This Simit recipe will give you classic warm, soft Turkish bread rings an absolute delight! These circular breads are often called Turkish bagels and have a distinctive flavor profile and a pleasant crunch. My recipe is super easy to follow for incredible results every time!
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Simit is a popular Turkish Bagel and street food in Turkey, and you can find many selling it in the streets of Istanbul. It looks like an American bagel except it’s not boiled before baking; it’s sesame-crusted bread and is softer in texture from the inside.
This Turkish Simit recipe is egg-free. Having a simit with feta cheese and slices of olives transforms your breakfast into a sophisticated and royal-like breakfast. Watch the video tutorial and the step-by-step images below to see how easy it is to make this amazing bread! You can enjoy it with Turkish Lentil soup or with a Cream of mushroom soup.
❤️ WHY YOU’LL LOVE THIS RECIPE
Easy to make: This simit recipe is straightforward with clear, easy-to-follow instructions. There’s no need for a rolling pin and you can even prepare the dough in advance and refrigerate it overnight, making your morning baking a breeze.
Crowd pleaser: This Turkish Simit recipe is a popular street food in Turkey for a reason - it is simply delicious! Serve it warm with jam, honey, or feta cheese, and you’ve got a royal-like breakfast that is sure to impress.
Healthier option: This Turkish simit is egg-free, making it a healthier alternative to traditional bagels. It is a great way to enjoy a delicious, satisfying breakfast or snack.
Adaptable: The simit can be made with either all-purpose flour or bread flour, depending on your personal preference. The molasses can also be substituted with a homemade dark brown sugar syrup, giving you options depending on what you have on hand.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
All-purpose flour: You can use a combination of all-purpose and bread flour, but since Turkish simit is lighter in texture than American bagels it is best to stick with all-purpose flour.
Yeast: I have used active dry yeast. You can use the yeast you have available at home, but use the same measurement as the active yeast.
Vegetable oil: When baking bread, I like to add a little oil even if the recipe doesn’t call for it. Oil makes the bread softer in texture with tender crumbs.
Molasses: If you don’t have molasses-like (grape molasses and pomegranate molasses) read the notes section in the recipe card below to learn how to make a substitute. I have included the making of the molasses substitute in the video tutorial.
🔪 INSTRUCTIONS
Step 1
Making simit starts by adding the water, yeast, and sugar to a mixing bowl and mixing it well. We are not proofing the yeast here since I am using active dry yeast, but it is to make sure that the yeast has dissolved.
Step 2
In a different bowl, we will add the flour, salt, and oil. Make sure to mix the ingredients well.
Step 3
Gradually add the yeast mixture to the flour and knead. The dough will be sticky at first but will turn into a smooth dough after a few minutes of kneading. You can also use a stand mixer.
Step 4
Cover the dough and let it rise for one hour to one and a half-hour. Proofing time may be longer if your kitchen is cold.
Step 5
Now that you are waiting for the dough to rise, toast the sesame seeds if you didn’t buy a toasted sesame seed. Toasting sesame seeds brings out more flavor and amazing aroma.
Step 6
This recipe will make 4 medium size simits. Form 4 equal-sized balls; roll out the balls into a 20 to 22-inch rope. Fold the rope in half, braid both halves of the rope, join two ends together to form a circle, press the ends firmly to seal.
Step 7
Mix the molasses with water, and on another plate, add the sesame seeds. Dip the simit from both sides in the molasses first and then in the sesame seeds, then place the bread on a baking sheet lined with parchment paper.
Step 8
Cover the simit with a damp cloth and let it proof and rise again for 30 minutes, of course, if your kitchen is cold then you will need to proof it longer.
Step 9
Bake the bread for 15 to 17 minutes in a preheated oven. Your delicious Simit is ready to be served with some Turkish tea!
👩🏽🍳 PRO TIPS
Kneading to perfection: The dough will be sticky initially, but don’t be tempted to add extra flour. Keep kneading for at least 7 minutes and the dough will gradually become firmer and smoother.
Substituting Molasses: If you don’t have molasses available, you can substitute it with a homemade dark brown sugar syrup. However, keep in mind that using the substitute may result in a lighter color simit.
Preparing Ahead: If you want fresh simit for breakfast without the early morning kneading, you can prepare the dough the night before, cover it, and refrigerate it. Just remember to let the simit proof after forming them into rings before baking.
Choosing Your Flour: If you decide to use bread flour instead of all-purpose flour, remember that you may need to adjust the amount of water slightly. The amount can vary depending on the brand of flour you’re using.
📋 VARIATIONS
Add olives: For a Mediterranean twist, try adding finely chopped olives to your dough. The olives will add a salty, briny flavor that perfectly compliments the sweet molasses glaze and toasty sesame seeds.
Make it gluten-free: For those with dietary restrictions, you can make a gluten-free simit by using gluten-free flour instead of all-purpose flour. Be sure to check the consistency of the dough as gluten-free flour can sometimes be more absorbent and may require additional liquid.
Cinnamon sugar: If you have a sweet tooth, this variation is for you. Swap the sesame seeds for a sprinkling of cinnamon sugar before baking. The cinnamon sugar will caramelize on the outside, giving the simit a sweet, crispy crust that contrasts beautifully with the soft bread inside.
🍽️ HOW TO SERVE
With cheese: Simit is usually served with feta cheese. Most people have it in the morning therefore it can be served with eggs, different types of cheese, butter, or jam. Some cut this bread in half, spread the feta cheese on one half, and top it with slices of cucumber, olives, and tomato.
Pair with eggs: For a hearty breakfast, pair simit with scrambled eggs or an omelet. The fluffy texture of the eggs provides a nice contrast to the crunchy simit, making it a fulfilling start to the day.
Simit with a hot beverage: Enjoy simit as a part of your morning or afternoon tea. The warm beverage and the crunchy bread complement each other well, making it a great snack option.
Enjoy with a savory spread: There’s nothing quite like a simple yet savory spread of Smooth hummus or baba ganoush with simit. These Middle Eastern dips add a delicious and creamy edge to the crunchy sesame-crusted bread.
💬 FREQUENTLY ASKED QUESTIONS
Simit is a Turkish loop-shaped bread, encrusted with sesame seeds, and you can find it encrusted with sunflower seeds. It is also called Cracknel and Gevrek and served for breakfast. Some simit recipes call for the simit to be boiled before baking, but in today’s recipe, we are skipping that step.
Simit has a softer texture from the inside compared to the American bagel. The outer layer is crusty from the sesame seeds, offering a delightful contrast.
Yes, this Turkish simit recipe is completely egg-free, making it suitable for those with egg allergies or dietary restrictions.
Some simit recipes do call for boiling before baking, but in this particular recipe, we are skipping that step for convenience and to save time.
🌡️ STORING
To keep the simit on the kitchen counter, place it in a Ziplock bag, and make sure to take out as much air from the bag as you can. The simit will stay fresh for up to three days.
To freeze, place the bread in an airtight container and freeze for up to three months.
When you are ready to have the simit, place it on the countertop and let it thaw, or you can place it in a preheated oven at 400F/200C for 10 – 15 minutes without thawing.
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⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
🎥 VIDEO
📖 Recipe
Simit Turkish Bagels Recipe
Ingredients
TO MAKE THE SIMIT
- 1 ½ cup all-purpose flour Spooned and leveled
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 ½ teaspoon active dry yeast
- 2 tablespoon vegetable oil
- ½ cup of warm water
TO DIP THE SIMIT
- 2 tablespoon molasses mixed with 3 tablespoon water.
- ¾ cup sesame seeds
MOLASSES SUBSTITUTE
- ½ cup dark brown sugar
- 3 tablespoon water
Instructions
MAKING MOLASSES SUBSTITUTE
- In a saucepan, add the dark brown sugar, water, and mix well. Cook over medium heat until the syrup is thicker in texture. The texture should be as thick as honey.
- Let the syrup cool; it will get thicker is it cools.
- Add three tablespoon water to the dark brown sugar syrup and dip the simit in it and then in the toasted sesame seeds.
TO TOAST THE SESAME SEEDS
- In a pan, add the sesame seeds and toast on medium heat until golden in color. Turn off heat and place the sesame seeds in a plate to cool.
MAKING THE SIMIT
- In a bowl, add the sugar, yeast, and warm water, mix and keep aside for 3 minutes.
- In a different bowl, add the flour, salt, and vegetable oil. Mix well with your hand or a wooden spoon. Add the water and yeast mixture gradually to the flour and knead.
- The dough will be sticky the first 2 minutes of kneading, but gradually the dough will get firmer and smoother. Knead the dough for at least 7 minutes. Cover the dough with a damp cloth and leave in warm place to double in size, this will take 1 hour to one hour and a half.
- To make medium size simit, form 4 equal size balls from the dough.
- Dust the working surface with flour, using your hands form a long rope from the previous balls. Roll out the balls into a 20 to 22-inch rope. Fold the rope in half, braid both halves of the rope, join two ends together to form a circle, press the ends firmly to seal.
- Dip both sides of the simit in the molasses mixture first, then in the sesame seeds, place on a baking sheet lined with parchment paper. Cover with a damp cloth and let it rise again for 30 minutes.
- Preheat the oven to 200C/400F. Bake the simit for 15 minutes on the middle shelf of the oven.
- Serve warm with jam, honey, or feta cheese.
Angie@Angie's Recipes
They look just like the one from Turkish bakery over here. Well done, Muna.
munatycooking
Your words were music to my ears Angie 😀 thanks a lot.
Stacie @ Divine Lifestyle
Those look absolutely delicious! I've never heard of Turkish bagels, but now that I have, I'll be devouring them!
SHELLEY R ZUREK
Oh my goodness, I am dying these look so insanely good. I love the heavy addition of the sesame seed too.
munatycooking
Hey Shelley, thanks for your kind words, the sesame was like the icing on the cake!
TColeman
These bagels look so amazing! I have never had a Turkish bagel before but need to look for them.
Jeni Hawkins
I swear these bagels need to just leap off the screen. They looks so yummy!
munatycooking
LOL! Wish I can send you some 🙂
Lisa Bristol
I am always looking for egg free recipes to try. I am excited t try making some Simit this weekend. It looks so good.
munatycooking
These bagels were fluffy and light, there was no need to use eggs at all!
Claudia Krusch
I will have to get the ingredients I need to make some Simit this weekend. It looks so delicious and easy to make. I am sure they will be a big hit.
gingermommyrants
I have had Simit before and it was so good. I have never tried to make it myself. I am excited to try it out.
munatycooking
Making Samit is so easy, Let me know when you make some 🙂
Sarah
I've never heard of a turkish bagel but it looks amazing. I'm going to have to try this out, probably impress the hubby.
munatycooking
He will be impressed for sure Sarah 😉
Janis @MommyBlogExpert
I've never heard of Turkish Bagels, but those look wonderful. They remind me so much of the bagels you see in bakeries throughout the country of Israel. Hope to try your recipe soon.
munatycooking
Thank you Janis, I hope you give it a try!
Toni | Boulder Locavore
I have to try making one of this Simit. Looks really yummy and easy to make.
munatycooking
I'm sure you'll love it Toni 🙂
katrina gehman
ok that looks really really good. i have to have some.
Tara
These look really good. I will have to get my husband to make these. He's the bread maker in the family.
munatycooking
I think he will have fun making these 🙂
Pamela :: Still Dating My Spouse
I wish I was a baker. These look so delicious. Maybe I'll share this with my mom and have her to make them for me.
munatycooking
These are so easy to make, you'll be surprised!
Ro
I left my simit out for half a day and cooked them in the oven at 400 until soft again. This process gave simit the exact crunch and softness I remember walking in Istanbul. Thank you!
munatycooking
Thanks for sharing your feedback 🙂
Carrie
I came across these when my daughter was doing World’s Fair in school and had picked Turkey as her region. It was a year long project that the elementary cane to tour the world and part was having food from that region for everyone to try. These were awesome! We’ve made them many times since then (in fact I have dough rising right now for a double batch). Thank you so much for the excellent recipe!
munatycooking
You are most welcome and I appreciate your kind words 🙂
Linda
Hi
My bread batter was very sticky so I couldn't shape it.
I used some oil and also flour but still was sticky.
what is the wrong?
Thanks
munatycooking
I can only guess here. Maybe you have added more water to the dough, or maybe you didn't knead the dough enough. Next time, add the water gradually to the dough and knead for at least 7 minutes. Let me know if this has helped.
Yasin
I have struggled with simit in the past and somehow messed this one up as well.
The quantity this recipe makes is perfect for a small family during ramadaan so I would really like to figure this out considering lockdown.
I by mistake put the salt in the Yeast mix, does that have a negative effect?
Being in south africa it's almost winter so I placed the dough in the sun with a damp cloth over. Ended up with a relatively dry unrisen mix 4 hours later.
I should have quit at that point but I had hope so went ahead with making the circles that didn't exactly look great as the dough wasn't right, the oven was set to 200 degrees, I cannot fault the baking process.
It's that dough mix that has to be perfect.
Would you be able to describe moisture, texture and elasticity to guide me please. I make rotis with no problem could you use that dough as a bench mark for what I need to get.
As I was kneading the mix got dry so I added a bit of oil to keep it moist, is that safe?
#LockdownSimit
munatycooking
Hi Yasin, Thank you for writing. The yeast is mixed with sugar because sugar feeds it and helps it come to life which makes the dough rise. Mixing salt with yeast doesn't help the dough to rise. the texture of the dough should be smooth, and not sticky. if the dough feels dry then add either milk or water and not oil. If your kitchen is cold then you can turn on the oven for 10 minutes, then turn it off and when the oven is warm (not hot) you can place the dough while covered in it to help it rise. I hope this helped.