Serves 4
65 min
Sourdough Simit
Recipe GLPR3cd2ffbc315491
Traditional Turkish ring-shaped bread made with a tangy sourdough starter and coated generously with toasted sesame seeds. The dough develops flavor through a slow fermentation process, resulting in a chewy crumb with a crispy, seed-studded exterior. These rustic rounds are perfect for breakfast or as a satisfying snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5¼ ounces Active sourdough starter
1¼ cups Room temperature water
1 tablespoon Molasses
3½ cups Bread flour
1¼ teaspoons Fine sea salt
2 tablespoons Molasses for the glaze
½ cup Boiling water
1¼ cups Toasted sesame seeds
Directions
In a large mixing bowl, combine the active sourdough starter, room temperature water, and 1 tablespoon of molasses. Stir until the molasses is dissolved and the mixture is well combined. Add the bread flour and mix until a shaggy dough forms, ensuring all flour is hydrated. Let the dough rest for 20 minutes.
After the rest period, add the fine sea salt to the dough. Mix and knead the dough for 10 minutes by hand or 5-6 minutes using a stand mixer on medium speed until a smooth, elastic dough develops.
Cover the dough with a damp cloth and allow it to rise at room temperature for 4-5 hours, or until it increases in volume by about 50 percent. The dough should feel airy but not fully doubled.
Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces. Working with one piece at a time, shape it into a long rope about 8-10 inches long, then form it into a ring by connecting the ends, pinching them gently to seal.
Place the shaped simit rings on a parchment-lined baking sheet and cover with a damp cloth. Allow them to proof for 45-60 minutes until they are puffy and light.
Preheat your oven to 425°F (220°C). In a small bowl, whisk together 2 tablespoons of molasses with the boiling water until well combined. Spread the toasted sesame seeds on a shallow plate or in a wide bowl.
Working quickly, brush each simit ring generously with the molasses-water mixture, then immediately dip or press it into the toasted sesame seeds, coating the top and sides completely. Return the coated simit to the baking sheet.
Place the simit on a baking sheet and bake for 20-25 minutes until the sesame seeds are golden brown and the bread sounds hollow when tapped on the bottom. Transfer to a wire rack to cool slightly before serving.
