Sourdough Simit – A Crusty, Authentic Turkish Street Bread

Wooptonight
Jun 29
3 min read

When I found out that the global bake for this month’s #GreatGrainsGroup, hosted by @rainydaybites, is simit, I knew I had to finally join in. I’ve been wanting to bake along with this lovely club for ages but somehow never got around to it when the bakes were announced. But simit? That’s something I couldn’t miss.

Simit is so familiar to me — a bread I grew up with, one I’ve bought from countless street carts, bakeries, and corner shops across Turkey. This time, I was determined to be part of the bake and share a version I’ve been making for years.

What is Simit?

If you’ve ever walked the streets of Turkey, chances are you’ve seen simit everywhere. It’s a sesame-crusted bread ring — crunchy on the outside, soft on the inside, and deliciously chewy. Simit is often called the Turkish bagel, but the texture is lighter and the crust thinner. It’s one of Turkey’s most popular street foods, sold fresh from carts with their iconic red canopies, stacked high on trays, or carried around by vendors balancing piles of simit on their heads.

Simit is usually enjoyed as a quick breakfast or snack, paired with a glass of Turkish tea, feta cheese, olives, or just eaten on the go. The bread’s signature flavour comes from its coating: a bath in a molasses and water mixture gives simit its rich, caramelised colour and a subtle sweetness that perfectly complements the savoury sesame crust.

Why This Recipe

This is a recipe I’ve baked many times. It’s made with sourdough, which gives it a crustier texture and a deeper flavour — much closer to the simits you’d buy from street vendors in Turkey rather than the softer ones you sometimes find in bakeries.

I also love that the sesame seeds roast while baking in the oven, bringing out their nutty flavour beautifully. The crunch, the chew, the scent of fresh bread and toasted sesame — all of it feels like home to me.

If you’ve ever wanted to try making simit, I hope this sourdough version inspires you to give it a go.

Sourdough Simit Recipe

Ingredients

Dough

500 g bread flour

220 g water

100 g starter or leaven

Salt Solution

10 g salt

10 g water

Coating

250 g water

125 g grape molasses (pekmez)

300 g sesame seeds

Method

Mixing the Dough

In the bowl of a stand mixer, combine the starter or leaven and water. Add the flour and mix on medium speed for a couple of minutes until fully incorporated. Cover and let the mixture rest for 30 minutes.
Kneading

Dissolve the salt in 10 g of water. Add the salt solution to the dough and mix in the stand mixer for 5–10 minutes, until the dough pulls away from the sides and forms a smooth ball.

If you don’t have a stand mixer, you can knead the dough by hand for about 10 minutes until smooth and elastic.
First Rise

Transfer the dough to a lightly oiled bowl. Cover and let it rise at room temperature for about 4–6 hours, until it doubles in size.
Cold Proof (Optional)

After the first rise, you can refrigerate the dough for 12–16 hours for a deeper flavour and added flexibility in timing. If skipping the cold proof, you can move straight to the next step.
Shaping and Coating

Divide the dough into equal pieces (about 80–100 g each). Roll each piece into a long rope, about 60–70 cm. Fold the rope in half and twist the two strands together. Join the ends to form a ring and press to seal.

In a wide bowl, mix 250 g water and 125 g grape molasses until fully combined. Place 300 g natural roasted sesame seeds on a flat plate.

Dip each shaped simit into the molasses solution, making sure it’s fully covered, then coat generously with sesame seeds.

Arrange the simits on a lined baking tray. Cover and let them rest for 30–45 minutes at room temperature.
Baking

Preheat the oven to 220°C (fan). Bake the simits for about 10-15 minutes, until they are golden brown and crisp.
Cool and Enjoy

Transfer the simits to a wire rack to cool. Best enjoyed fresh on the day they are baked.