Turkish Bagel

Combine the yeast with lukewarm water, mix well, and set aside for several minutes to allow the yeast to activate.

Meanwhile prepare a large dish of sesame seeds, for dipping. In a separate bowl (big enough to lay the simit in), combine the grape molasses, water, and (optionally) flour and mix well until there are no lumps.

Combine the flour, salt, and yeast mixture and mix well with a spoon into a crumbly dough.

Knead the dough for around 10 minutes, until you have a smooth elastic dough. You could also do this process in a stand mixer for a few minutes less.

Place the dough back in a bowl (lightly oil it if preferred), cover with a kitchen towel, and set aside in a warm area to rise for an hour until it doubles in size.

Remove the dough from the bowl, knock some air out of it and then divide the mixture into 14 equal pieces. To get these fully accurate, weigh them. Mine were 55g (~2 ounces) per piece.

Roll each piece into equal long logs around 30 inches/80 cm in length.

For each simit, you’ll need two of the dough ropes. Gently press them to attach them at one end then simply twist them (like braiding) into a twisted rope. Then connect the twisted rope into a loop/ring, pressing the two ends together to seal.

Cover any prepared simit with a kitchen towel as you prepare the rest.

Dip each simit into the molasses mixture and then the dish of sesame seeds, making sure to coat them thoroughly (don’t be stingy if you want traditional simit!).

Transfer the prepared simit to parchment-lined baking tray/s and bake in a pre-heated oven at 475ºF/240ºC for 20-25 minutes, until golden brown.

You can, optionally, allow them to rest for a further 20-30 minutes (under a kitchen towel) before baking, to rise a little bit more for fluffier, thicker simit.

To Make Ahead: you can prepare the simit dough in advance and store it for up to 2 days, tightly wrapped in the refrigerator. Before using it, remove it from the refrigerator and allow it to come to room temperature and rise.

To Store: like most fresh bread, homemade simit is best eaten within 2-3 days (at room temp) or 3-5 days (in the refrigerator). To store the simit bread, store in an airtight bag or container.

To Freeze: you can freeze the simit, wrapped well, for up to 2 months.

To Reheat: place the simit back in a preheated oven at 400ºF/200ºC for a few minutes until warmed. If it’s beginning to become a bit too hard, then sprinkle with water before adding to the oven. You can also bake it from frozen for between 10-15 minutes.