Turkish simit is to Germany what bagels are to the U.S.: Delicious rings of dough that were initially imported into the country by immigrants and have since become hugely popular. Although sometimes referred to as Turkish bagels, simit differ in key ways. They’re twisted for a braided effect, dipped...
Method
For the poolish:
Add the yeast to the water (if using fresh yeast, mix it with your fingers or a spoon until it dissolves). Pour the flour into a medium bowl, add the yeast and water mixture, and combine. Cover with a towel or plastic wrap and leave to rise at room temperature for about 12 hours.
For the dough:
If using a stand mixer: Place the milk, vegetable oil, flour, honey, yeast and salt into the bowl of your stand mixer. Add the poolish. Knead for about 5 minutes at medium speed until a smooth dough that doesn’t cling to the sides of the bowl develops.
If mixing by hand: Place the milk, vegetable oil, flour, honey, yeast and salt into a medium bowl. Add the poolish and mix with a wooden spoon until combined. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until a smooth dough develops. Place back in the bowl.
Cover the dough with a towel or plastic wrap and leave to rise at room temperature for 1 hour.
For the simit:
Divide the dough into eight equal portions of about 100 to 110 grams each, using a dough scraper and digital scale for accuracy. Shape the pieces into balls.
On a lightly floured surface, use both hands to gently roll each dough ball into a strip about 24 inches (60 centimetres) long.
Tip: If necessary, repeat this step 2 more times to allow the dough to relax and become more pliable.
To form the simit, take the ends of your first strip of dough and form a U-shape. Pinch the ends together. Take one end of the joined U in each hand and twist the dough in opposite directions to create a braided effect. Connect the two ends by pinching them together to form a ring. Set aside.
In a medium bowl, mix the grape syrup or molasses with the water. Pour the sesame seeds into a separate medium bowl. Submerge each ring into the syrup (or molasses) and water mixture, then place it in the bowl with the sesame seeds. Toss carefully to coat the entire surface in seeds. Transfer the coated simit to a baking tray and repeat the steps with the remaining rings. Cover the simit with a towel and leave them to rise for 1 hour at room temperature.
About 40 minutes into the rise, fire up your oven, aiming for 230 °C (446 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
Place 4 simit onto a heavily floured peel. Launch them into the oven and cook for 15 to 18 minutes, turning every 2 to 3 minutes for an even bake and to avoid burning. You’ll know they’re done when golden brown in colour and the sesame seeds are toasted.
Remove from the oven. Serve warm with cheese, olives, or as is. Repeat with the remaining 4 simit.
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