Simit Sesame Ring Bread

In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently with a spoon until dissolved and let it sit for 5-10 minutes until foamy, indicating the yeast is active. This is an active time of 2 minutes.

Add the salt and olive oil to the yeast mixture. Gradually add the all-purpose flour, mixing with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. This is an active time of 8 minutes.

Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. This is a passive rise time.

Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18-20 inches (45-50 cm) long. Twist two ropes together, then connect the ends by pinching firmly to form a ring. Repeat with the remaining dough. This is an active time of 5 minutes.

Preheat your oven to 400°F (200°C). In a shallow bowl, whisk together the pekmez (or honey) and 1/2 cup of water. In another shallow dish, spread out the toasted sesame seeds. Dip each Simit ring into the pekmez mixture, ensuring it's fully coated, then immediately transfer it to the sesame seeds, pressing gently to adhere them generously on all sides. This is an active time of 5 minutes.

Place the coated Simit rings on a baking sheet lined with parchment paper, leaving some space between them. Bake for 30-35 minutes, or until deeply golden brown and crispy. Allow them to cool slightly on a wire rack before serving. This is a cook time of 35 minutes.