Preparation info

  • Difficulty


  • Dough Yield:


    Simits at 3 oz each

Appears in


By Jeffrey Hamelman

Published 2004

  • About

Simits are a Delightful Turkish Treat. Though shaped like bagels, they are quite distinct, first because they are not boiled, and second because they have a good portion of butter in the dough and therefore taste richer than bagels. It is worth making an entire batch at once, even if that represents more than can be eaten within a day, as they freeze well, and the extras can be enjoyed at a later time, as long as they are reheated upon thawing (at 350°F for about 8 minutes; they are softer if wrapped in aluminum foil and crustier if not).

U.S. Metric Home Baker’s %
Bread Flour 7.2 lb 3.28 kg 1 lb, 3.3 oz (4⅜ cups) 100%
Water 4.46 lb 2.034 kg 12 oz ( cups) 62%
Salt .16 lb .072 kg .4 oz (2 tsp) 2.2 %
Yeast .13 lb, fresh .057 kg, fresh .1 oz, instant dry (1 tsp) 1.75 %
Butter, Pliable 1.58 lb .722 kg 4.2 oz (½ cup) 22%
Total Yield 13.53 lb 6.16 kg 2 lb, 4 oz 187.95 %


  1. Mixing: Place all the ingredients in the mixing bowl except the butter. In a planetary mixer, mix on first speed for 3 minutes to incorporate the ingredients. The dough will be stiff at this point. Turn the mixer to second speed and mix for 5 to 6 minutes, until the gluten is well developed. Add the pliable butter in chunks, scraping the mixer as necessary (beating cold butter with a rolling pin is the easiest way to obtain the pliable butter, after which it should be neither too firm, in which case it will break into shards in the dough and resist incorporation, nor too soft, which results in greasy dough). Continue to mix on second speed just until the butter has been fully incorporated and the dough is smooth. Desired dough temperature: 76°F.
  2. Bulk Fermentation: 1½ to 2 hours.
  3. Folding: Fold the dough once, halfway through the bulk fermentation. Don’t hesitate to give two folds if the dough does not have adequate strength after mixing.
  4. Dividing and Shaping: Divide the dough into 3 ounce pieces that are more or less square. Flatten the pieces with one hand, and roll them up into tight cylinders. Roll each piece about 8 to 9 inches long with no taper. Shape like a bagel (see illustrations). Press each piece into a dampened cloth, then into a tray of sesame seeds. Proof on sheet pans with the seeds up.
  5. Final Fermentation: About 45 minutes at 76°F.
  6. Baking: Bake the simits at 450°F for about 20 minutes. They should have a perceptible light brown crust but somewhat moist interior.