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Food 19.6.2024


CRUNCHY DELIGHTS: TURKISH SIMIT SESAME BAGELS ARE PERFECT FOR SUMMER PICNICS AND
BRUNCH

Turkish simit sesame bagels are a versatile and delicious treat. These crispy
delights are a snap to bake in advance and perfect to grab for late breakfast.
Join us as we explore how to bring a little crunch to your brunch!


Crown the most beautiful days of summer with brunch and simits, Turkish bagels!
The Svelte cup also makes a great vase. The simits are wrapped in a Ram napkin
by HAY and the linen tablecloth is from Iittala.

IN TURKEY and other parts of the Middle East, the popular simit is often enjoyed
for breakfast with tea, jams, and cheese or a Turkish Ayran yogurt drink.
Simits are a big part of Turkish street food and can be bought throughout the
day. Elsewhere in the world, simits are a delicacy mostly found in Eastern
markets, but they are really easy to make at home! The dough is pleasant to
handle and instead of syrup (the traditional dark syrup will do) you can use
honey for dipping.

If shaping the bread seems difficult, there are plenty of tutorial videos on
social media. It's important to stretch the simit big enough so it doesn't turn
into a bagel. With this recipe, you can make either 4 giant pretzels or 8
smaller ones, depending entirely on the size you want to bake!

Unlike soft, chewy, and bready bagels, simit bagels are crispy on the outside
but airy and fluffy inside. They have a crumble texture, making it easy to break
off pieces to enjoy with various snacks. You can enjoy simits simply as they are
for breakfast, perhaps with jam, or you can make an effort and turn them into
part of an easy brunch.


Simit sesame pretzels are a great complement to different small snacks. The
cherries and apricots are laid out on the Teema plate, the eggs in the deep Play
bowl, and the cucumber slices on the KoKo oval platter.

Iittala's small Play bowl makes the perfect serving dish for olives. The Carelia
salad servers are from Hackman and the green Fish & Fish glass is from Serax.

Serve alongside the simits:

 * Soft-boiled eggs seasoned with salt, pepper, chili flakes, and a generous
   handful of chopped herbs (dill, mint, coriander). Dukkah spice also goes well
   with the eggs.
 * Feta cheese with a drizzle of olive oil and a sprinkle of fresh oregano and
   sour berries (barberries), dried cranberries, or pomegranate seeds.
 * Olives and/or vine leaf rolls.
 * Sliced tomatoes and cucumber. Sprinkle with salt, black pepper, and herbs.
 * Fruits such as apricots, figs, cherries, or watermelon. Dried apricots, figs,
   and dates are also delicious.
 * Labneh cheese, made from strained yogurt, drizzled with honey and sprinkled
   with nuts.


Serve coffee or tea as a brunch drink. Petite Friture's Donut mug is a perfect
choice for hot beverages. The feta cheese is served on the Bernadotte plate by
Georg Jensen.


SIMITS (TURKISH SESAME BAGELS)


INGREDIENTS (4–8 PCS):

480 g of wheat flour
1 tbsp sugar
1 tbsp dry yeast
300 ml water
3 tbsp olive oil
1 tsp salt

Dipping broth
300 ml water
4 tbsp dark syrup
100 g toasted sesame seeds


INSTRUCTIONS:

Add the flour, sugar, and dry yeast to a bowl. Mix the water and olive oil into
the dough. Add salt and work the dough by hand for about 8 minutes until it is
smooth and elastic. Let the dough rest under plastic wrap for about an hour or
until it has doubled in size.

Cover 2 baking sheets with parchment paper. Prepare the dipping broth for the
pretzels by soaking the syrup in warm water in a bowl about 20 cm deep. Pour the
sesame seeds onto a flat plate.

Pour the dough onto a floured surface and gently press out the air. Divide the
dough into 4–8 pieces, depending on the desired size of the pretzels, and roll
them into balls. Let the balls rest for about 10 minutes under a cloth. Then
take one ball at a time and knead it into a long, thin rod about 30 cm long.
This is easier when you have a little water in your hands so that there is a
little friction in the dough to help form the rod. Fold the dough rod in half
and twist the ends in opposite directions to form a nice spiral. Connect the
ends together securely so that the pretzel stays closed.

Finish by rolling all the pretzels and then dip them on both sides in the syrup
and then in the sesame seeds. At the same time, you can stretch the pretzel a
little to keep its shape thinner.

Let the bread rise on the baking sheet under a cloth for about an hour. Bake the
bagels at 225 degrees Celsius for about 20–25 minutes or until golden brown.
Cool and enjoy as part of breakfast or on their own. (You can bake 2 sheets at
once: place them in the oven on the top and bottom racks and switch the
positions halfway through.)


SET THE SUMMER TABLE 


Serax
Fish & Fish glass

Heirol
Svelte cup

Iittala
Play table cloth

Hackman
Carelia salad servers

Petite Friture
Donut mug

Georg Jensen
Bernadotte cake plate

Iittala
Play bowl

HAY
Ram napkin




Design Stories contributor Suvi Kesäläinen is a photographer, who loves to
create dishes that are not only delicious but also fast and easy to make. She’s
passionate about the best seasonal ingredients, local food, and intriguing
culinary trends.


SEE ALSO:

• All tableware >

Text and images: Suvi Kesäläinen

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