Homemade Sesame Bread Rings (Koulouri Thessalonikis)
These golden, sesame-crusted bread rings are crispy outside and soft inside, just like the classic Greek street food.
- Prep25 min
- Cook20 min
- Total1h 15m
- DifficultyEasy
- Servings6
Koulouri Thessalonikis is a beloved Greek breakfast and snack, known for its perfect balance of a crunchy sesame crust and a soft, chewy crumb. This easy homemade version brings the authentic taste of the streets right to your kitchen.
With just a handful of simple ingredients and a little patience, you can create these iconic bread rings that are wonderful on their own or with cheese, jam, or a cup of coffee. The honey in the dipping water adds a subtle sweetness and helps the sesame seeds stick beautifully.
Ingredients
Servings
Converted amounts are rounded.
Method
- In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast. Stir with a spoon. Add the olive oil and the 4.2 oz (125 ml) of lukewarm water. Attach the dough hook and mix on low speed for about 10 minutes, until the dough becomes smooth and elastic.
- Lightly oil your work surface. Turn the dough out onto it and divide into 6 equal pieces.
- Roll each piece into a long rope, about 9–10 inches (23–25 cm) long. Bring the two ends together and press to seal, forming a ring.
- Place the rings on a baking sheet lined with parchment paper. Put the sheet in a warm spot and let the dough rest for 30 minutes.
- In a shallow bowl, mix the ⅔ cup of warm water with the honey until dissolved. Spread the sesame seeds on a plate.
- After the dough has rested, dip each ring into the honey water, then roll it in the sesame seeds, pressing gently so the seeds stick all over.
- Preheat the oven to 400°F if using a convection oven. For a conventional oven, preheat to 425°F.
- Bake the rings for about 20 minutes, until golden brown. Let them cool on the pan for 5 minutes, then transfer to a wire rack.
- Serve immediately while still warm, or at room temperature.
💡 Tips
- For extra shine, brush the baked koulouria with a little olive oil right after they come out of the oven.
- If you don't have instant yeast, you can use active dry yeast; dissolve it in the lukewarm water with a pinch of sugar first and let it foam for 5–10 minutes.
- Store leftover koulouria in an airtight container at room temperature for up to 2 days; reheat briefly in the oven to restore crispness.
Inspired by a recipe from Olive Tomato