Preparation info
  • Dough Yield:


    Simits at 3 oz each
    • Difficulty


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