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# Simit
- URL: https://onesandwich.com/simit/
- Published: 2026-05-17T00:08:10.000Z
- Updated: 2026-05-26T15:11:58.000Z
- Description: Turkish sesame bread ring; like large pretzel with sesame. From Turkish bakeries, eaten plain or with cheese/spreads.
- Author: Andrew Lekashman
- Tags: Germany, Wraps and Burritos, Der Döner & die türkisch-deutsche Theke, #auto-imported

**🇩🇪 Germany** · Family: [Der Döner & die türkisch-deutsche Theke](https://onesandwich.com/tag/der-doener/) · Bread: simit

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Ingredients

simit · sesame seed · flour · water · yeast · molasses

In any German city with a Turkish bakery, there is a ring of bread by the register that is not a pretzel and not a bagel, though it borrows a glance from each. The *simit* is a Turkish sesame ring: a hoop of lean wheat dough dipped in a thin grape-molasses wash and rolled so heavily in sesame that the surface is more seed than crust, then baked until it is deep brown and snapping on the outside, chewy within. This is a bread entry, because the *simit* is a frame as much as a thing eaten on its own; it travels with the Turkish food culture that runs through German cities alongside the *Döner* and the *börek*, and it turns up plain in the hand or split and filled.

The craft is in the molasses, the sesame, and the bake. The dough is lean, only flour, water, yeast, salt, twisted into the characteristic two-strand ring. Before baking it is dunked in *pekmez* thinned with water, the grape molasses that gives the crust its dark color and a faint background sweetness, then pressed through a bed of sesame until it is coated edge to edge. A hot oven crisps the outside to a brittle, nutty, almost roasted shell while the inside stays dense and elastic. A good one shatters lightly at the rim, the sesame toasted and clinging, the crumb chewy and warm, the molasses present as color and a low sweet note rather than as sugar. A poor one is pale and soft from sitting, the seeds loose and stale, the inside gone tough and dry. Plain and fresh it needs nothing; split, it takes butter, a slab of white *beyaz peynir*, a smear of soft cheese, or *kaymak* and jam, and the sesame seasons whatever goes in.

The variations sit close to the bread itself. Eaten alongside a glass of black tea it is a standing breakfast in its own right. Split and filled with crumbled feta-style cheese and tomato it becomes a quick savory roll; spread with chocolate-hazelnut or jam it goes sweet. A softer, sweeter, sometimes ring-or-bun cousin shades toward pastry. The wider Turkish savory-bakery repertoire that shares the same counter, the layered cheese and spinach *börek*, the flatbread *pide*, the *lahmacun*, runs deep enough that it deserves its own article rather than being crowded in here.

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## More from this family

Other [Der Döner & die türkisch-deutsche Theke](https://onesandwich.com/tag/der-doener/) sandwiches in Germany:

- [Adana Dürüm](https://onesandwich.com/adana-durum/)
- [Börek](https://onesandwich.com/borek/)
- [Çiğ Köfte Dürüm](https://onesandwich.com/cig-kofte-durum/)
- [Döner Box](https://onesandwich.com/doner-box/)
- [Döner Dürüm](https://onesandwich.com/doner-durum/)
- [Döner im Brot](https://onesandwich.com/doner-im-brot/)
- [Döner im Fladenbrot](https://onesandwich.com/doner-im-fladenbrot/)
- [Döner Kebab](https://onesandwich.com/doner-kebab/)

[See all Der Döner & die türkisch-deutsche Theke sandwiches →](https://onesandwich.com/tag/der-doener/)