Sesame Bread Rings

The first time I encountered these sesame coated rings was at a tiny bakery in Athens where the owner would sing while dipping each dough circle into the molasses mixture. She told me the secret was in the rhythm of the dip and press motion, and I have found myself humming while making them ever since. The smell of toasting sesame seeds filling my kitchen now triggers such vivid memories of that sunlit morning.

Last winter I made three batches for my neighbors during a snowstorm when none of us could get to the store. We stood around my kitchen counter pulling apart warm rings and dipping them into olive oil while watching the snow pile up outside. Something about breaking bread together turns strangers into friends.

Ingredients

• Bread flour: The higher protein content creates the chewy texture and structure that makes these rings so satisfying
• Instant yeast: Eliminates the need for proofing and gives reliable rise every single time
• Warm water: Should feel like bath temperature to activate the yeast without killing it
• Olive oil: Adds subtle fruity flavor and keeps the dough tender and workable
• Molasses: Creates the perfect sticky surface for sesame seeds to adhere while adding deep sweetness
• Sesame seeds: Toasting them beforehand releases their natural oils for intense nutty flavor

Instructions

Make the dough:

Combine flour yeast salt and sugar in a large bowl then pour in warm water and olive oil. Mix with a wooden spoon until shaggy dough forms then turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.

Let it rise:

Place dough in a lightly oiled bowl turning once to coat cover and let rise in a warm spot for 1 hour until doubled in size.

Shape the rings:

Punch down dough divide into 8 equal pieces and roll each into a 40 cm rope. Form each rope into a circle pinching the ends firmly to seal so they do not come apart during baking.

Prepare the coating:

Preheat oven to 200°C with parchment paper on a baking sheet. Whisk together water and molasses in a shallow bowl and pour sesame seeds into another separate bowl.

Coat and bake:

Dip each ring into the molasses water then immediately press into the sesame seeds turning to coat completely. Place on the prepared baking sheet and bake for 18 to 20 minutes until deep golden brown.

Pin It

My daughter now asks for these every Sunday morning and has developed her own technique of eating around the ring saving the most seeded section for last. It has become our weekend ritual and I treasure the time we spend side by side in the kitchen.

Making Ahead

I have learned through trial and error that the shaped rings can be frozen on the baking sheet before the coating step. Transfer them to a freezer bag once solid then thaw overnight in the refrigerator before dipping and baking.

Serving Suggestions

These bread rings shine alongside sharp cheeses and marinated olives for an authentic Mediterranean spread. They also make incredible sandwich bases when sliced in half and filled with fresh vegetables and hummus.

Storage Secrets

The texture is best within the first day but you can refresh cooled rings in a 180°C oven for 5 minutes to restore the crisp crust. Never store them in plastic bags which will make them soggy instead use a paper bag or leave them loosely wrapped.

• Freeze uncoated shaped rings up to 2 weeks
• Store completely cooled rings in a paper bag at room temperature
• Revive day old bread in a warm oven not the microwave

Pin It

There is something deeply satisfying about pulling apart a freshly baked sesame ring and hearing that distinctive crackle. I hope these become part of your own kitchen traditions.

Recipe FAQs

→ What makes these bread rings crispy on the outside?

The molasses wash creates a slightly tacky surface that helps the sesame seeds adhere and promotes even browning. Baking at 200°C (390°F) ensures the exterior develops a crisp, golden crust while the interior stays soft and fluffy.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. This slow fermentation develops deeper flavor. Bring the dough to room temperature before shaping and baking.

→ What's the purpose of molasses in the coating?

Molasses acts as a natural binding agent that helps the sesame seeds stick to the dough surface. It also adds subtle depth of flavor and contributes to the beautiful golden-brown color during baking.

→ How should I store leftover bread rings?

Store cooled rings in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in freezer bags for up to 3 months. Reheat in a warm oven to restore crispness.

→ Can I substitute honey for molasses?

Absolutely, honey works perfectly as a substitute for molasses. It will provide similar binding properties for the sesame seeds, though the flavor will be slightly sweeter and lighter.

→ Why is the total time longer than preparation and cooking combined?

The additional hour accounts for dough rising time, which is essential for developing proper texture and flavor. During this fermentation period, yeast creates air pockets that make the rings light and fluffy inside.