Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

Introduction

Koulouri Thessalonikis is a beloved Greek sesame bagel known for its crisp crust and soft, chewy interior. This traditional street food is perfect for breakfast or a snack, offering a delightful combination of nutty sesame and lightly sweetened dough.

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 (for greasing 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 300 ml lukewarm water and the dry active yeast. Let the mixture rest for 5-6 minutes until the yeast becomes foamy.
2. Step 2: In the mixing bowl of an electric stand mixer fitted with a dough hook, add the foamy yeast mixture, strong flour, all-purpose flour, 50 g sugar, and salt. Mix on medium/high speed for 7-8 minutes until the dough pulls away from the bowl.
3. Step 3: If you don’t have a mixer, knead the dough by hand for about 15 minutes until it becomes soft, elastic, and pulls away from the surface.
4. Step 4: Generously grease a bowl with olive oil. Transfer the dough to the bowl, cover with plastic wrap, and let it rest for 1 to 1 ½ hours until it doubles in size.
5. Step 5: Preheat the oven to 200°C (392°F).
6. Step 6: In a large bowl, dissolve 2 tbsp sugar in 500 ml water. In a separate bowl, pour the sesame seeds for coating.
7. Step 7: On a clean work surface, cut the dough into approximately 10 equal pieces.
8. Step 8: Lightly brush the work surface with olive oil if the dough sticks. Avoid adding extra flour.
9. Step 9: Shape each piece into a smooth ball and cover with a towel to prevent drying.
10. Step 10: Roll each ball into a long rope, then join the ends to form a circle, ensuring all rings are similar in size.
11. Step 11: Dip each ring fully into the sugar water, then immediately coat it evenly in sesame seeds using a spoon.
12. Step 12: Place 4 koulouria on parchment-lined baking pans. Bake for 17-20 minutes until golden brown, watching carefully to avoid over-browning.

Tips & Variations

• For extra flavor, brush the baked koulouria with a little olive oil while still warm.
• If you prefer a lighter crust, reduce sesame seeds slightly or toast them beforehand for a nuttier taste.
• You can substitute the strong flour with all-purpose flour, though the texture may be less chewy.

Storage

Store cooled koulouria in an airtight container at room temperature for up to 2 days. To refresh the crust, warm them briefly in a preheated oven at 180°C (350°F) for 5 minutes. For longer storage, freeze koulouria in a sealed bag for up to 1 month and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the day before, refrigerate it after the first rise, and shape the koulouria the next day. Allow the dough to come to room temperature before shaping.

Is there a substitute for sesame seeds?

While sesame seeds are traditional, you can try poppy seeds or a mix of seeds like sunflower and flax for a different nutty flavor.

Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

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Koulouri Thessalonikis is a traditional Greek sesame-coated bagel characterized by its crispy crust and soft, airy interior. This recipe guides you through making the yeast-leavened dough, shaping the rings, dipping them in a sugar-water solution, coating with sesame seeds, and baking to golden perfection. Enjoy these delightful snacks fresh from your oven, perfect for breakfast or a tasty treat any time of day.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 10 Koulouria 1x
• Category: Snack
• 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, for greasing the bowl

For Shaping and Coating

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

Instructions

1. Activate the Yeast: In a bowl, combine 300 ml lukewarm water and dry active yeast. Let it rest for 5-6 minutes until the yeast becomes foamy, indicating that it is active and ready to use.
2. Mix the Dough: Add strong flour, all-purpose flour, sugar, and salt to the stand mixer bowl equipped with a dough hook. Mix at medium-high speed for 7-8 minutes until the dough pulls away from the bowl sides.
3. Knead by Hand (Optional): If you don’t have a stand mixer, knead the dough by hand for about 15 minutes until soft, elastic, and pulls away from the surface.
4. First Rise: Grease a bowl generously with olive oil. Place the dough inside, cover with plastic wrap, and let it rise undisturbed for 1 to 1.5 hours until doubled in size.
5. Preheat the Oven: Set your oven to 200°C (392°F) to prepare for baking.
6. Prepare Coating Solutions: In one bowl, dissolve 2 tablespoons sugar in 500 ml water. In another shallow bowl, place the sesame seeds for coating.
7. Portion Dough: On a clean surface, cut the risen dough into approximately 10 equal pieces.
8. Prevent Sticking: Lightly brush the work surface with olive oil if the dough sticks. Avoid adding flour to maintain dough texture.
9. Shape Dough Balls: Form each piece into a smooth ball and cover with a towel to prevent drying.
10. Form Rings: Roll each dough ball into a long roll and connect the ends to form evenly sized circles.
11. Dip Rings: Immerse each ring fully into the sugar-water solution to coat thoroughly.
12. Coat with Sesame Seeds: Transfer the wet rings immediately to the sesame seeds bowl and gently spoon seeds over the surface to cover evenly.
13. Bake: Place four coated rings at a time on parchment-lined baking pans. Bake in the preheated oven for 17-20 minutes, or until golden brown. Monitor to prevent over-browning.

Notes

• Use lukewarm water to activate the yeast properly; too hot or cold water can kill the yeast or prevent activation.
• Do not add extra flour when shaping to keep the dough soft and tender.
• Ensure the dough doubles in size during the first rise for a light and airy interior.
• Dip the rings quickly in the sugar water to get the perfect glaze that helps sesame seeds stick and adds subtle sweetness.
• Keep baked koulouria in an airtight container to maintain freshness for up to 2 days or freeze for longer storage.

Keywords: Koulouri, Greek bagel, sesame bagel, Greek snack, yeast bread, traditional Greek recipe