Skip to content

Simit (circular bread)

In the US they might be known as the Turkish bagel, but this circular bread can be found in many countries as one element from the cuisine of the former Ottoman Empire. I discovered the Turkish version while living in Berlin, but this Simit can have different names, sizes and shapes depending on the country.

Simit bread variations


  • Dough
    • 770g all purpose flour
    • 150ml milk
    • 250 ml water
    • 200g olive oil
    • 7g active dry yeast
    • 7g salt
    • 20g sugar
    • 45ml vinegar
  • Coating
    • Molasses
    • Sesame seeds


  1. Combine and whisk the milk, sugar and dry yeast in a bowl and let rest for 5-10 minutes to activate the yeast.
  2. Add the rest of ingredients to the mix and knead until you have a smooth dough. Cover and leave to proof for 45 minutes or until the dough doubles size.
  3. Cut the dough into small balls and divide them forming two strings (~15-20cm each). Put the strings in parallel and roll them in opposite sides creating a twist. Once the dough is twisted, create a circle joining both sides together.
  4. Preheat the oven at 200ºC (~400ºF).
  5. Combine some molasses with water in a bowl and submerge each dough circle until it’s covered. Remove from the molasses and cover with sesame seeds.
  6. Bake for 15 minutes until the circles are golden brown.


  • Serving size 50g | Calories 158 kcal
  • Fat 6,94g | Carbs 20,59g | Protein 3,09g
  • Cholesterol 0,17mg | Sodium 95,8mg | Potassium 44,83mg | Dietary Fiber 0,78g | Sugars 0,9g
Leave a Reply

Your email address will not be published. Required fields are marked *