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 in grape syrup or molasses, aren’t boiled, and once baked, they’re lighter and crunchier than any bagel out there. 

Although the exact date is unknown, simit may have been invented around the 1500s during the Ottoman Empire and is a beloved street food in Turkey, often eaten for breakfast or a snack. Simit first appeared in Germany when Turkish guest workers (about 867,000) migrated there between 1961 and 1973. Now, with a population of about 3 million, "Germans of Turkish descent are the country’s largest and most visible minority, familiar faces in all walks of German life [...].” 

Because of this growth, simit is both commonplace and beloved in Germany, and chef and recipe developer Jelena Lozo (@der_kulinarische_donnerstag) shares her tasty version with us. It’s got all the makings of a traditional simit with a straightforward dough, ring shape, and, of course, the signature step of dunking them in molasses or syrup before baking. (A crucial technique to help the sesame seeds stick to the dough and give them that irresistible crust!)

Wonderfully crispy on the outside and soft and tender on the inside, these simit are lovely for breakfast, a midday snack, or as a side dish for a mezze (Mediterranean platter) with keftedes.