Sesame Bread Rings

The first time I made these sesame bread rings, my kitchen smelled like a neighborhood bakery at dawn. I'd been craving something that felt like breakfast in Athens but would work with what I had in my pantry. When they came out of the oven, all golden and crackling, I ate three standing up at the counter.

Last summer, I made these for a Sunday brunch with friends who were skeptical about homemade bread. By the time the last ring came out of the oven, everyone had gathered around the kitchen island, watching like hawks. We ate them warm with cream cheese and tomatoes, barely letting them cool down enough to handle.

Ingredients

• Bread flour: The higher protein content creates that chewy elastic texture we're after
• Instant yeast: No proofing needed, it goes straight into the flour
• Olive oil: Keep this extra virgin if you can, it adds such lovely richness
• Molasses: Honey works too, but molasses gives a darker finish and deeper flavor
• Sesame seeds: Buy raw and toast them yourself for the freshest taste

Instructions

Mix your base:

Combine flour, yeast, salt, and sugar in your largest bowl, then pour in warm water and olive oil

Work the dough:

Knead on a floured surface until the dough feels smooth and bounces back when you press it

Let it rise:

Cover the bowl and tuck it somewhere warm for about an hour until it's doubled

Shape the rings:

Divide into eight pieces, roll each into a long rope, and form circles by pinching the ends firmly

Prep the dipping station:

Whisk water and molasses in one shallow dish, pour sesame seeds into another

Coat thoroughly:

Dip each ring in the molasses water first, then press into seeds until completely covered

Bake until golden:

Slide onto your prepared sheet and bake until deeply colored with a crisp bottom

Pin it

These rings have become my go-to when I want to bake something that feels impressive but doesn't require the commitment of a full loaf. They're gone within hours every time.

Making Them Ahead

You can freeze the baked rings in a freezer bag for up to three months. Reheat at 180°C for about five minutes and they'll taste freshly made. Sometimes I'll even prepare the dough the night before and let it rise slowly in the refrigerator.

Getting That Perfect Shape

Rolling the dough ropes on an unfloured counter gives you better traction. If the dough keeps springing back, let it rest for five minutes and try again. The trick is gentle, even pressure rather than forcing it.

Serving Ideas

Split them horizontally and toast for sandwiches, or just tear into pieces and serve with olive oil and za'atar. They're also perfect alongside scrambled eggs and fresh herbs.

• Try dipping them in tahini mixed with a little lemon
• Serve warm with labneh and chopped cucumber
• Make mini versions for appetizer sized bites

Pin it

Theres something so satisfying about pulling apart a warm sesame ring, especially on slow mornings when you have nowhere else to be.

Recipe FAQs

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

The molasses-water dip before coating with sesame seeds creates a caramelized crust during baking, while the olive oil-enriched dough remains tender and soft inside. The high oven temperature ensures optimal exterior crunch.

→ Can I prepare the dough ahead of time?

Yes, after the first rise, punch down the dough and refrigerate overnight. Let it come to room temperature for 30 minutes before shaping into rings. The cold fermentation actually develops more complex flavor.

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

Molasses acts as a natural adhesive for sesame seeds while adding subtle sweetness and promoting beautiful golden-brown coloration. Honey works as an excellent substitute if molasses isn't available.

→ How do I achieve the perfect ring shape?

Roll each dough portion into an even 40 cm rope, bring ends together to form a circle, and pinch firmly to seal. Overlap the ends slightly and pinch well to prevent opening during baking.

→ Should I toast the sesame seeds before coating?

Lightly toasting sesame seeds in a dry pan over medium heat for 3-4 minutes before coating enhances their nutty flavor significantly. Watch carefully as they burn quickly. Cool completely before using.

→ How should I store and reheat leftover rings?

Store completely cooled rings in an airtight container for up to 3 days. For longer storage, freeze individually wrapped for up to 3 months. Reheat frozen rings in a 180°C oven for 5-7 minutes to restore crispness.