Koulouri Thessalonikis – The Greek Sesame Bagel Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat the Oven: Set your oven to 200°C (392°F) to prepare for baking.
- Prepare Coating Solutions: In one bowl, dissolve 2 tablespoons sugar in 500 ml water. In another shallow bowl, place the sesame seeds for coating.
- Portion Dough: On a clean surface, cut the risen dough into approximately 10 equal pieces.
- Prevent Sticking: Lightly brush the work surface with olive oil if the dough sticks. Avoid adding flour to maintain dough texture.
- Shape Dough Balls: Form each piece into a smooth ball and cover with a towel to prevent drying.
- Form Rings: Roll each dough ball into a long roll and connect the ends to form evenly sized circles.
- Dip Rings: Immerse each ring fully into the sugar-water solution to coat thoroughly.
- Coat with Sesame Seeds: Transfer the wet rings immediately to the sesame seeds bowl and gently spoon seeds over the surface to cover evenly.
- 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
