Sesame Bread Rings (Printable Version)

Golden bread rings with crispy exterior and soft interior, generously coated in toasted sesame seeds for a perfect Mediterranean snack.

# What You'll Need:

01 - 4 cups bread flour

02 - 1 packet (2 ¼ tsp) instant dry yeast

03 - 1 ½ teaspoons salt

04 - 2 tablespoons sugar

05 - 1 ¼ cups warm water

06 - ¼ cup olive oil

07 - ⅓ cup water

08 - 2 tablespoons molasses or honey

09 - 1 cup sesame seeds

01 - Combine bread flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil, mixing until a rough dough forms.

02 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.

03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

04 - Preheat oven to 390°F. Line a baking sheet with parchment paper.

05 - Punch down dough and divide into 8 equal pieces. Roll each piece into a 16-inch rope, form into a ring, and pinch ends to seal.

06 - Mix water and molasses in a shallow bowl. Place sesame seeds in a separate shallow bowl.

07 - Dip each ring first in molasses mixture, then press firmly into sesame seeds to coat thoroughly. Transfer to prepared baking sheet.

08 - Bake for 18 to 20 minutes until golden brown and crisp.

09 - Transfer to wire rack and let cool completely before serving.

01 -

The contrast between the crisp sesame coated crust and the impossibly soft interior is something youll want to experience fresh from the oven
These rings keep beautifully for days and actually make the most satisfying breakfast when toasted and spread with soft cheese
The molasses dip creates a gorgeous mahogany color and subtle sweetness that makes these completely addictive

02 -

Letting the dough rise in a slightly warm spot, like near a preheating oven or in a sunny window, makes a huge difference in how well it develops
The molasses dip might seem sticky and messy, but it is absolutely essential for getting the seeds to adhere properly and creating that gorgeous finish
These rings are best eaten the day they are made, but freezing them and reheating in a warm oven brings back nearly all their original glory

03 -

Weighing your flour rather than using cup measures gives you consistent results every single time
If your sesame seeds are not sticking well, make sure your molasses mixture is thoroughly combined and not separating