Sesame Bread Rings

My grandmother had this ritual every Sunday morning. She would knead dough in her sunlit kitchen while the sesame seeds toasted in a dry pan, filling the whole house with this nutty warmth that made you want to wake up early. I was twelve when she finally let me try forming the rings myself. My first attempts were lopsided and uneven, but she just smiled and said the imperfect ones tasted better because they were made with love. Now whenever I smell sesame seeds toasting, I am transported back to that kitchen, watching her hands work the dough with such practiced grace.

Last winter, during a particularly heavy snowstorm that kept us housebound for days, I made a triple batch. My neighbor came over with her children when their power went out. We sat around the kitchen table, dipping warm rings into olive oil and talking while the kids carefully coated the dough in seeds. Those bread rings turned a stressful situation into one of my favorite memories. Sometimes food is just that, a bridge between people.

Ingredients

• Bread flour: The higher protein content creates that perfect chewy texture and helps the rings hold their shape beautifully
• Instant dry yeast: No need to proof it separately, just mix it right into the flour for effortless rising
• Olive oil: Adds richness and keeps the dough tender while contributing that distinctive Mediterranean flavor
• Molasses: The secret ingredient that helps sesame seeds cling while adding this incredible subtle caramel undertone
• Sesame seeds: Use untoasted seeds for coating because they will toast perfectly in the oven

Instructions

Mix the dough foundation:

Combine your bread flour, yeast, salt, and sugar in a large bowl. Pour in the warm water and olive oil, stirring until everything comes together into a shaggy, rough dough that feels alive in your hands.

Knead until transformation:

Turn the dough onto a floured surface and knead for 8 to 10 minutes. You will feel it change from sticky and resistant to smooth, elastic, and almost satin-like under your palms.

Let it rise:

Place the dough in a lightly oiled bowl, turning it once to coat all sides. Cover with a clean towel and let it rest in a warm spot for about an hour, until it has doubled in size and feels puffy and light.

Shape the rings:

Punch down the risen dough gently and divide it into 8 equal pieces. Roll each piece into a 40 cm rope, then bring the ends together to form a ring, pinching firmly to seal. Make sure the seal is secure so they do not open during baking.

Prepare the coating station:

Set up two shallow bowls. Mix water and molasses in one until combined, and pour your sesame seeds into the other. The molasses mixture will be sticky and slightly amber colored.

Coat generously:

Dip each ring into the molasses water, letting excess drip off, then press firmly into the sesame seeds, turning to coat completely. Place each coated ring on your parchment lined baking sheet.

Bake to golden perfection:

Bake at 200°C for 18 to 20 minutes. The kitchen will smell incredible. You are looking for deep golden brown color with a slightly glossy sheen from the toasted seeds.

Cool properly:

Let the rings cool on a wire rack for at least 15 minutes. This step is crucial because the exterior needs to set and the interior needs to finish steaming through.

Save

My daughter now helps me make these every weekend. She insists on being the official sesame seed dipper, which means half the seeds end up on the counter and her fingers. The rings she makes are never perfectly round, often more like squiggles or ovals, but they disappear first from the basket every single time. I have learned that perfection in bread, like life, is overrated anyway.

The Art of Shaping

Getting that perfect ring shape takes practice, but even the misshapen ones taste amazing. Roll your dough ropes on an unfloured surface to create tension, which helps them hold their form. If the dough keeps springing back, let it rest for 5 minutes and try again.

Sesame Seed Secrets

White and black sesame seeds both work beautifully here, and mixing them creates this stunning speckled effect. Store your seeds in the freezer to keep them from going rancid, and always give them a quick sniff before using.

Serving Suggestions

These bread rings are incredibly versatile and can transform a simple breakfast into something special. They are substantial enough to build sandwiches but elegant enough for a cheese board.

• Try them dipped in zaatar mixed with olive oil for a Mediterranean brunch experience
• Warm leftover rings in a 180°C oven for 5 minutes to refresh the crisp exterior
• Slice them in half and use for sandwiches with hummus, vegetables, and grilled halloumi

Save

There is something profoundly satisfying about pulling a tray of these from the oven, golden and fragrant. Whether shared with neighbors or enjoyed quietly with morning coffee, these sesame bread rings have a way of making any day feel like a celebration.

Recipe FAQs

→ What makes the sesame seeds stick to the dough?

The molasses and water mixture acts as a natural adhesive. Simply dip each ring into this sweet glaze before pressing into sesame seeds - the slight tackiness ensures thorough coating that stays put during baking.

→ Can I use honey instead of molasses?

Absolutely. Honey works beautifully as a substitute for molasses, providing similar adhesive properties while adding a subtle floral sweetness that complements the nutty sesame flavor perfectly.

→ How do I know when the rings are fully baked?

Look for deep golden-brown coloring on the sesame seeds. The rings should sound hollow when tapped on the bottom, and the coating should feel crisp and dry to the touch rather than sticky or soft.

→ Why does the dough need to rise for an hour?

This resting period allows yeast fermentation, developing flavor and creating the characteristic soft, airy interior. The doubled volume indicates proper gluten development, essential for achieving the ideal texture contrast between crispy coating and tender crumb.

→ What's the best way to reheat frozen rings?

Place frozen rings in a 180°C oven for 8-10 minutes. This method restores the crisp exterior while warming the interior without drying. Avoid microwaving, which makes them tough rather than restoring their original texture.

→ Can I make smaller rings for appetizers?

Certainly. Divide dough into 12-16 pieces instead of 8, rolling shorter ropes. Reduce baking time to 12-15 minutes. These bite-sized versions work wonderfully as finger food for gatherings or as part of a mezze platter.