Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

Introduction

Koulouri Thessalonikis is a traditional Greek sesame bagel known for its crisp crust and chewy interior. This simple yet satisfying bread makes a perfect snack or breakfast treat that pairs wonderfully with cheese or olives.

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 the lukewarm water and yeast. Let it rest for 5-6 minutes until the yeast becomes foamy.
2. Step 2: Add the strong flour, all-purpose flour, 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.
3. Step 3: If kneading by hand, mix the ingredients and knead for about 15 minutes until the dough is soft, elastic, and no longer sticky.
4. Step 4: Grease a bowl generously with olive oil. Transfer the dough to the bowl, cover with plastic wrap, and let it rise for 1 to 1½ hours until doubled in size.
5. Step 5: Preheat the oven to 200°C (392°F).
6. Step 6: In a bowl, dissolve 2 tablespoons of sugar in 500 ml of water. In another bowl, prepare the sesame seeds for coating.
7. Step 7: On a clean surface, divide the dough into about 10 equal pieces. Lightly brush the surface with olive oil if the dough sticks, avoiding adding extra flour.
8. Step 8: Shape each piece into a smooth ball, cover with a towel, and let rest to prevent drying.
9. Step 9: Roll each ball into a long rope, then join the ends to form a circle, making sure the rings are uniform.
10. Step 10: Dip each ring into the sugar water until fully coated, then immediately transfer to the sesame seeds bowl and coat evenly using a spoon.
11. Step 11: Place 4 koulouria on baking trays lined with parchment paper. Bake for 17-20 minutes until golden brown, watching carefully to prevent over-browning.

Tips & Variations

• Use bread flour to achieve the traditional chewy texture; however, a mix of all-purpose and bread flour works well if bread flour is unavailable.
• For a richer flavor, brush the koulouria with a little olive oil just before baking.
• You can add a pinch of cinnamon or anise seeds to the dough for a subtle aromatic twist.

Storage

Store the koulouria in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 180°C (350°F) oven for 5 minutes. They can also be frozen for up to 1 month; thaw at room temperature and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand for about 15 minutes until it becomes soft and elastic. It takes a bit more effort but yields excellent results.

Why do I dip the dough in sugar water before coating with sesame seeds?

Dipping the dough in sugar water helps the sesame seeds stick evenly and adds a subtle sweetness that enhances the final flavor and crust color.

Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

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★★★★★

4.4 from 146 reviews

• Author: Isabella
• Total Time: 1 hour 32 to 1 hour 35 minutes
• Yield: Approximately 10 koulouria 1x

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Description

Koulouri Thessalonikis is a traditional Greek sesame-covered bread ring, often enjoyed as a breakfast snack or street food. This recipe features a soft, elastic dough that is boiled briefly in a sugar water solution before being coated generously with sesame seeds and baked to golden perfection. The result is a chewy, slightly sweet bread with a crunchy sesame crust—a delightful treat with a rich cultural heritage from Thessaloniki, Greece.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 16 g Dry active yeast (0.56 oz)
• 300 ml Water (10 fl.oz), lukewarm
• 150 g Strong flour (5.3 oz) (Bread flour)
• 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)

Coating and Boiling Ingredients

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

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Instructions

1. Activate Yeast: In a bowl, combine 300 ml lukewarm water with the dry active yeast. Let the mixture rest for 5-6 minutes until the yeast becomes foamy, indicating it’s active and ready for use.
2. Mix Dough: Add the strong flour, all-purpose flour, sugar, and salt to the mixing bowl of an electric stand mixer fitted with a dough hook. Pour in the yeast mixture and mix on medium-high speed for 7-8 minutes until the dough pulls away from the bottom of the bowl.
3. Hand Knead (Optional): If no stand mixer is available, knead the dough by hand for about 15 minutes until it becomes soft and elastic, pulling away from the surface.
4. Proof Dough: Generously grease a bowl with olive oil. Transfer the dough into the greased bowl, cover it tightly with plastic wrap, and let it rest for 1 to 1½ hours until doubled in size.
5. Preheat Oven: Preheat your oven to 200°C (392°F) in preparation for baking.
6. Prepare Coating Mixture: In one bowl, combine 500 ml water with 2 tablespoons of sugar, stirring until the sugar dissolves. In another bowl, place the sesame seeds for coating.
7. Divide Dough: On a clean work surface, cut the risen dough into approximately 10 equal pieces.
8. Shape Dough Balls: If dough is sticky, lightly brush the surface with olive oil to prevent sticking. Shape each piece into a smooth ball and cover with a towel to avoid drying out.
9. Form Rings: Roll each dough ball into a long roll then join the ends together to form a circular ring, ensuring even size and shape across all pieces.
10. Dip in Sugar Water: Fully immerse each ring into the sugar water bowl, coating it completely.
11. Coat with Sesame Seeds: Immediately transfer the wet rings to the bowl with sesame seeds and gently coat each one thoroughly using a spoon to press seeds onto the surface.
12. Bake: Place four coated koulouria on baking pans lined with parchment paper. Bake in the preheated oven for 17-20 minutes until golden brown. Watch closely to avoid over-browning.

Notes

• Use lukewarm water for activating yeast to help it foam properly.
• Do not add more flour during hand kneading to avoid tough dough; oil your hands or surface lightly instead.
• Cover shaped dough balls to prevent drying during shaping process.
• Even coating of sesame seeds enhances texture and flavor, so press seeds gently but thoroughly onto the dough.
• Baking time may vary depending on your oven; check for an evenly golden color.

• Prep Time: 15 minutes (plus 1 to 1½ hour for proofing)
• Cook Time: 17-20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Greek

Keywords: Koulouri, Greek bread, sesame bagel, Thessaloniki, traditional Greek snack, sesame seeds, homemade bread ring