Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

Introduction

Koulouri Thessalonikis is a traditional Greek sesame bagel known for its crisp crust and soft, chewy interior. This simple yet flavorful bread is perfect for breakfast or a snack, enjoyed plain or with your favorite spreads.

Ingredients

• 16 g dry active yeast (0.56 oz)
• 300 ml lukewarm water (10 fl. oz)
• 150 g strong flour (bread flour) (5.3 oz)
• 350 g all-purpose flour (12.3 oz)
• 50 g granulated sugar (1.8 oz)
• 10 g salt (0.35 oz)
• Olive oil (to grease the bowl)
• 500 ml water (17 fl. oz)
• 2 tbsp granulated sugar
• 200 g sesame seeds (7 oz)

Instructions

1. Step 1: In a bowl, combine the 300 ml lukewarm water with the dry active yeast. Let it rest for 5-6 minutes until the yeast becomes foamy.
2. Step 2: Add the strong flour, all-purpose flour, 50 g sugar, and salt to a stand mixer fitted with a dough hook. Mix on medium-high speed for 7-8 minutes until the dough pulls away from the bowl. Alternatively, knead by hand for about 15 minutes until soft and elastic.
3. Step 3: Generously grease a bowl with olive oil. Transfer the dough into the bowl, cover with plastic wrap, and let it rise undisturbed for 1 to 1½ hours, until doubled in size.
4. Step 4: Preheat your oven to 200°C (392°F). Prepare a bowl with 500 ml water and 2 tbsp sugar, stirring until the sugar dissolves. Place the sesame seeds in a separate bowl for coating.
5. Step 5: On a clean surface, cut the dough into about 10 pieces. If the dough sticks, lightly brush the surface with olive oil—avoid adding flour.
6. Step 6: Shape each piece into a smooth ball and cover with a towel to prevent drying. Then roll each ball into a long rope and join the ends to form a ring of even size and shape.
7. Step 7: Dip each ring fully into the sugar water, then immediately coat evenly with sesame seeds using a spoon.
8. Step 8: Place 4 koulouria on parchment-lined baking pans. Bake for 17-20 minutes until golden brown, watching to avoid over-browning.

Tips & Variations

• Use bread flour for a chewier texture, but a mix with all-purpose flour keeps the dough light.
• For extra gloss, brush koulouria with a beaten egg before coating with sesame seeds.
• Try adding a pinch of cinnamon or anise seeds to the dough for a subtle aromatic twist.

Storage

Store cooled koulouria in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in a toaster or oven before serving. For longer storage, freeze them well wrapped and thaw at room temperature when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry active yeast?

Yes, you can substitute instant yeast for dry active yeast. Since instant yeast works faster, you can mix it directly with the flour and reduce rising time slightly.

What can I use if I don’t have a stand mixer?

Hand kneading works perfectly fine. Knead vigorously for about 15 minutes until the dough is elastic and no longer sticky. This helps develop gluten and create the right texture.

Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

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Koulouri Thessalonikis is a traditional Greek sesame bagel known for its crunchy sesame coating and soft, chewy interior. This recipe guides you through making the dough from scratch, shaping the rings, dipping them in a sweetened water bath, coating them generously with sesame seeds, and baking until golden brown, resulting in an authentic, delicious snack perfect for breakfast or anytime craving.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 10 koulouria 1x
• Category: Bread
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For the Dough

• 16 g Dry active yeast (0.56 oz)
• 300 ml Water, lukewarm (10 fl.oz)
• 150 g Strong flour (bread flour) (5.3 oz)
• 350 g All-purpose flour (12.3 oz)
• 50 g Granulated sugar (1.8 oz)
• 10 g Salt (0.35 oz)
• Olive oil, enough to grease the bowl

For the Coating

• 500 ml Water (17 fl.oz)
• 2 Tbsp Granulated sugar
• 200 g Sesame seeds (7 oz)

Instructions

1. Activate Yeast: In a bowl, combine 300 ml lukewarm water with 16 g dry active yeast. Let it rest for 5-6 minutes until foamy, indicating the yeast is active.
2. Mix Dough Ingredients: Add 150 g strong flour, 350 g all-purpose flour, 50 g sugar, and 10 g salt to the mixing bowl. Using an electric stand mixer fitted with a dough hook, mix on medium/high speed for 7-8 minutes until the dough pulls away from the bowl.
3. Hand Knead (Optional): If you don’t have a mixer, knead the dough by hand on a clean surface for about 15 minutes until soft and elastic and it pulls away from the surface.
4. First Rise: Generously grease a bowl with olive oil, place the dough inside, cover with plastic wrap, and let it rest for 1 to 1 ½ hours until doubled in size.
5. Preheat Oven: Set the oven temperature to 200°C (392°F) to prepare for baking.
6. Prepare Coating Solutions: Dissolve 2 tablespoons of sugar into 500 ml water in a bowl. In another bowl, place 200 g sesame seeds for coating.
7. Divide Dough: On a clean surface, cut the risen dough into approximately 10 equal pieces.
8. Prepare Dough Balls: Lightly brush the surface with olive oil if dough sticks, then shape each piece into smooth balls. Cover with a towel to prevent drying.
9. Shape Rings: Roll each ball into a long roll and join the ends to form rings of uniform size and shape.
10. Dip in Sugar Water: Immerse each ring fully into the sugar water ensuring complete coating.
11. Coat with Sesame Seeds: Immediately transfer the wet rings to the sesame seeds bowl and gently press and coat evenly using a spoon.
12. Arrange on Baking Tray and Bake: Place 4 coated rings on parchment-lined baking trays. Bake in the preheated oven for 17-20 minutes until they turn a beautiful golden color. Monitor to avoid over-browning.

Notes

• Do not add extra flour when shaping the dough; use olive oil to prevent sticking instead.
• The sugar water bath helps the sesame seeds stick and gives a slight sweetness to the dough crust.
• The dough should be soft and elastic, which will yield a chewy interior texture after baking.
• Ensure proper proofing for the best texture and rise in the finished product.
• Use parchment paper to prevent sticking during baking and for easier cleanup.

Keywords: Koulouri Thessalonikis, Greek sesame bagel, Greek bread, sesame bagel, traditional Greek snack, baked sesame ring