Sesame Bread Rings

The kitchen smelled incredible when I first made these sesame bread rings, that warm toasted fragrance filling every corner of the apartment. I had just come home from a long trip and was craving something familiar yet special enough to feel like a treat. These golden rings emerged from the oven with the perfect crunch, soft inside and generously coated in nutty seeds. They disappeared so quickly that I barely got to taste one myself.

Last summer my neighbor Maria stopped by just as I was pulling these from the oven. She stood in the doorway inhaling deeply and immediately asked for the recipe. Now whenever I make them she somehow appears at my door with a block of feta cheese knowing they are best enjoyed warm with good company.

Ingredients

• Bread flour: The high protein content creates that perfect chewy texture and helps the rings hold their shape beautifully
• Instant dry yeast: Skip the proofing step and let it work its magic directly in the flour for faster rising
• Warm water: Use water that feels comfortably warm to the touch, about 110°F to wake up the yeast without killing it
• Olive oil: Adds richness and keeps the dough tender while contributing that lovely Mediterranean flavor
• Molasses: Creates the perfect sticky coating for the sesame seeds while adding subtle depth
• Sesame seeds: Generously coat each ring for that signature crunch and nutty flavor we love

Instructions

Mix the dough:

Combine flour yeast salt and sugar in a large bowl then add warm water and olive oil mixing until a rough shaggy dough forms

Knead to perfection:

Work the dough on a floured surface for 8 to 10 minutes until it feels smooth elastic and slightly springy to the touch

Let it rise:

Place the dough in a lightly oiled bowl cover and let it rest in a warm spot for about an hour until it has doubled in size

Shape the rings:

Divide the dough into 8 equal pieces then roll each into a 40 cm rope and form into circles pinching the ends tightly to seal

Prepare the coatings:

Whisk together water and molasses in one shallow bowl and pour sesame seeds into another

Coat generously:

Dip each ring into the molasses mixture then press it firmly into the seeds ensuring complete coverage on all sides

Bake to golden:

Bake at 200°C for 18 to 20 minutes until the rings are deeply golden and sound hollow when tapped on the bottom

Save

These bread rings have become my go to contribution to family gatherings. My nephew started calling them sesame bagels and now requests them for every holiday breakfast. Seeing him walk around with two rings on each finger like a puppet show is worth every minute of preparation.

Making Them Ahead

The dough can be prepared the night before and kept in the refrigerator for its first rise. In fact the slow cold fermentation develops even better flavor. Just let it come to room temperature for about 30 minutes before shaping.

Getting The Best Sesame Coverage

Lightly toasting the sesame seeds before coating adds incredible depth but watch them carefully as they burn quickly. Spread them on a baking sheet at 350°F for just 3 to 4 minutes until fragrant and barely golden. The extra step transforms the final result.

Serving Suggestions That Work

These rings are endlessly adaptable and shine in so many different contexts. Slice them in half for sandwiches or serve them whole alongside mezze spreads.

• Warm them slightly before serving to revive that fresh baked crispiness
• Pair with labneh honey and zaatar for an authentic Mediterranean breakfast
• They make excellent dipping bread for soups and stews

Save

There is something deeply satisfying about pulling these golden rings from the oven. Simple ingredients transformed into something that brings people together, warm and fragrant and ready to be shared.

Recipe FAQs

→ What makes these bread rings crispy outside and soft inside?

The combination of bread flour for structure, olive oil for tenderness, and a hot oven at 200°C creates the perfect contrast. The exterior crisps while the interior remains fluffy and soft.

→ Can I substitute honey for molasses in the coating?

Yes, honey works beautifully as a substitute. It provides similar sticky consistency to help the sesame seeds adhere while adding a subtle sweetness to complement the nutty flavor.

→ How should I store leftover sesame bread rings?

Store in an airtight container at room temperature for 2-3 days. For longer storage, freeze individually wrapped and reheat in a warm oven to restore the crisp exterior.

→ Why toast the sesame seeds before coating?

Light toasting enhances the natural nutty flavor of sesame seeds, creating deeper aroma and more complex taste. This step is optional but recommended for maximum flavor.

→ What pairs well with these Mediterranean bread rings?

Traditional accompaniments include olives, feta or halloumi cheese, labneh, za'atar, olive oil dip, or simply enjoyed plain. Their neutral flavor profile complements both savory and sweet spreads.

→ Can I make the dough ahead of time?

Yes, prepare the dough through the first rise, then refrigerate overnight. Bring to room temperature before shaping and coating with sesame seeds for baking.