Sesame Bread Rings

My apartment smelled like an open bakery the first time I made these. The sesame seeds hit that perfect toast point where the whole neighborhood probably knew what I was up to. A neighbor actually knocked on my door asking what smelled so incredible.

I made a huge batch for a Sunday brunch and watched them disappear in minutes. People were grabbing them warm off the cooling rack, reaching for another before they had finished the first. Something about pulling apart a warm bread ring just feels good.

Ingredients

• Bread flour: The higher protein content creates that chewy texture we are after
• Instant yeast: No proofing needed, it goes straight into the flour mix
• Olive oil: Keeps the crumb tender and adds a subtle fruity note
• Molasses: Helps the seeds stick and adds a beautiful amber hue
• Sesame seeds: Toast them beforehand if you want next level flavor

Instructions

Mix the dough:

Combine flour, yeast, salt, and sugar in a large bowl, then pour in warm water and olive oil. Mix until it comes together into a shaggy mass.

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes until it feels silky and bounces back when pressed.

Let it rise:

Place in an oiled bowl, cover, and leave in a warm spot for about an hour until it has doubled in size.

Shape the rings:

Divide into 8 pieces, roll each into a 40 cm rope, form a circle, and pinch the ends tightly to seal.

Coat and bake:

Dip each ring in the molasses water then press into sesame seeds. Bake at 200°C for 18 to 20 minutes until deeply golden.

Save

These became my go to contribution to potlucks. They travel well and people are always impressed by the bakery quality results. Something about the ring shape makes them feel special, like you put in extra effort even though they are straightforward to make.

Getting the Shape Right

Rolling the dough ropes evenly takes a little practice. Work from the center outward, letting your hands glide gently as you roll. The dough will spring back slightly, so let it rest for a minute if it starts fighting you.

The Molasses Trick

Honey works in a pinch but molasses gives the crust a beautiful burnished color and a subtle depth. The mixture should be thin enough to coat easily but thick enough to make the seeds cling properly.

Serving Suggestions

These bread rings shine alongside olives, cheese, and fresh tomatoes. They also pair beautifully with hummus or baba ganoush for a Mediterranean inspired spread. For breakfast, try them with a soft boiled egg and some fresh herbs.

• Split and toast leftover rings for a quick snack
• Freeze them in a sealed bag for up to a month
• Reheat in a 180°C oven for 5 minutes to refresh

Save

Nothing beats pulling one apart while it is still warm and hearing that sesame crust crackle. Make extra, they will go faster than you think.

Recipe FAQs

→ What makes the exterior crispy?

The molasses-water dip helps sesame seeds adhere while creating a slightly sweet coating that bakes into a golden crust. The high oven temperature ensures the exterior becomes perfectly crisp while the interior stays soft.

→ Can I use honey instead of molasses?

Yes, honey works as an excellent substitute. It provides similar adhesive properties for the sesame coating while adding a milder sweetness. The flavor profile will be slightly lighter but equally delicious.

→ How should I store these rings?

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

→ What toppings pair well with sesame rings?

These rings complement Mediterranean spreads like hummus, labneh, or tzatziki. They also pair beautifully with olives, cheese varieties, or simply enjoyed with olive oil for dipping.

→ Why toast sesame seeds before coating?

Lightly toasting sesame seeds intensifies their nutty flavor and aroma. This extra step adds depth to the coating, making each bite more fragrant and satisfying.