Sesame Bagel - Simit

Simit is the quintessential Turkish food. To describe these round, chewy bread rings as “sesame-encrusted bread” really isn’t doing them justice; their flavor and deeply satisfying texture are quite unlike anything else. Turks eat simit daily, as a snack, but they really come into their own as fortifying breakfast fare, accompanied by cheese, tomatoes, cucumbers and olives.

Sesame Bagel - Simit

Sesame Bagel - Simit
Origin: Turkish
Difficulty: Moderate

Ingredients:

-(Must) 1 tsp sugar
-(Must) 3 tsp dried yeast
-(Must) 3 1/3 cups all-purpose flour
-(Must) 1 1/2 tsp sea salt
-(Optional) 2/3 cup pekmez (see note)
-(Must) 1 1/2 cups sesame seeds

Sesame Bagel - Simit

Directions:

Combine the sugar and 1/4 cup lukewarm water in a small bowl, then sprinkle over the yeast. Set aside for about 8 minutes, or until foamy, then add another 1 1/4 cups lukewarm water.

Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough. Turn out onto a lightly floured surface and knead for 6–7 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and set aside in a warm, draft-free place for 1 hour, or until doubled in size.

Preheat the oven to 425°F and line two baking sheets with parchment paper. Punch the dough down and turn out onto a lightly floured work surface and divide it into 10 even-sized pieces. Combine the pekmez with 1/3 cup water in a large bowl. Place the sesame seeds on a large plate. Working with one piece of dough at a time, use your hands to roll the dough out to make ten 22-inchlong ropes. Fold in half so the two ends align, then lift off the board and use your hands to twist each rectangle into a two-stranded “rope.” Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal. Repeat with the remaining dough to make 10 rope circles.

Dip each ring, first into the pekmez mixture, immersing completely to coat, then drain well and toss in the sesame seeds, turning gently to coat. Transfer to the prepared sheets and set aside at room temperature for about 20 minutes, to puff slightly. Bake in the oven for 15–18 minutes, or until deep golden and cooked through. Transfer to a wire rack to cool. Simit are best eaten on the day of making but will keep, frozen in an airtight container, for up to 1 month.

Note: Pekmez is a molasses-like syrup made from the juice and must of certain fruits, usually grapes or figs. It is available from Middle Eastern and Turkish grocery store

Sesame Bagel - Simit

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:10	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	260 kcal	37 gr	10 gr	8 gr	1 gr