Sesame Bread Rings

The golden aroma of toasted sesame seeds drifting from my oven always pulls me back to a tiny bakery in Athens where I first watched an elderly baker shape these rings with practiced hands, his fingers moving faster than I could follow while he explained that patience is the secret ingredient that never appears on any recipe card.

I served these at my first dinner party years ago, nervously arranging them on a wooden board alongside olives and feta, and watched my friends eyes light up as they reached for seconds, the sesame seeds catching the warm light of my cramped apartment kitchen.

Ingredients

• Bread flour: Higher protein content gives these rings their characteristic chew and structure
• Instant yeast: No need to proof beforehand, just mix directly with the flour
• Olive oil: Adds subtle richness and helps keep the crumb tender
• Molasses: Creates the perfect sticky coating for seeds and adds depth of flavor
• Sesame seeds: The star of the show, toasting them beforehand amplifies their nutty sweetness

Instructions

Mix the dough:

Combine flour, yeast, salt, and sugar in a large bowl, then add warm water and olive oil until a rough shaggy dough forms

Knead to perfection:

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

Let it rise:

Place in an oiled bowl, cover, and leave in a warm spot for about 1 hour until doubled in size

Shape the rings:

Divide into 8 pieces, roll each into a 40 cm rope, form circles, and pinch ends firmly to seal

Coat and bake:

Dip each ring in molasses water, press into sesame seeds, and bake at 200°C for 18 to 20 minutes until golden brown

Save

These have become my go-to contribution to family gatherings, appearing on holiday tables and lazy Sunday mornings alike, always disappearing faster than I can replenish the basket.

Making Ahead

The dough can be prepared the night before and kept in the refrigerator, actually developing more flavor during the slow rise, then shaped and baked fresh in the morning.

Serving Suggestions

These shine alongside a spread of Mediterranean dips or simply broken into pieces and dunked into olive oil, the seeds adding satisfying texture to every bite.

Storage And Freezing

Fresh is best, but these freeze beautifully for up to a month, wrapped tightly and reheated in a warm oven to restore that irresistible crisp exterior.

• Freeze in a single layer first to prevent sticking
• Reheat at 180°C for about 5 minutes
• Store at room temperature for 2 days in an airtight container

Save

There is something deeply satisfying about pulling a tray of these golden rings from the oven, knowing that in just a few hours, simple ingredients have transformed into something extraordinary.

Recipe FAQs

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

The combination of olive oil-enriched dough and molasses-seed coating creates texture contrast. The molasses mixture helps sesame seeds adhere and promotes caramelization during baking, while the olive oil keeps the interior tender and moist.

→ Can I use honey instead of molasses for coating?

Yes, honey works perfectly as a substitute for molasses. Both provide the slight sweetness and sticky consistency needed for sesame seeds to adhere properly, though molasses adds a deeper, more robust flavor profile.

→ How should I store and reheat leftover bread rings?

Store completely cooled rings in an airtight container at room temperature for 2-3 days, or freeze for longer storage. To refresh, place in a 180°C oven for 5-8 minutes until heated through and crispy again.

→ What's the best way to toast sesame seeds before coating?

Spread sesame seeds in a dry skillet over medium heat, stirring constantly for 2-3 minutes until fragrant and lightly golden. Watch carefully as they burn quickly. Cool completely before using for coating.

→ Can I make these rings in advance?

Prepare dough through first rise, then refrigerate overnight. Bring to room temperature before shaping and baking. Alternatively, bake completely and freeze, refreshing in a warm oven before serving.