Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

Introduction

Koulouri Thessalonikis is a beloved Greek sesame-coated bread ring, often enjoyed as a breakfast treat or snack. Crisp on the outside and soft inside, this recipe brings the authentic flavors of Thessaloniki straight to your kitchen.

Ingredients

• 16 g dry active yeast (0.56 oz)
• 300 ml lukewarm water (10 fl.oz)
• 150 g strong 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 and dry active yeast. Let it rest for 5-6 minutes until foamy, indicating the yeast is active.
2. Step 2: Add the strong bread flour, all-purpose flour, 50 g sugar, and salt to a 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. If mixing by hand, knead for about 15 minutes until soft and elastic.
3. Step 3: Generously grease a bowl with olive oil. Transfer the dough to the bowl, cover tightly with plastic wrap, and let it rise undisturbed for 1 to 1½ hours until it doubles in size.
4. Step 4: Preheat your oven to 200°C (392°F). Prepare two bowls: one with 500 ml water mixed with 2 tbsp sugar, and the other with sesame seeds.
5. Step 5: On a clean surface, cut the dough into about 10 equal pieces. Lightly brush the surface with olive oil if the dough sticks to the counter. Form each piece into a smooth ball and cover with a towel to prevent drying.
6. Step 6: Roll each ball into a long rope and join the ends to form a ring. Dip each ring fully in the sugar water, then coat evenly with sesame seeds using a spoon.
7. Step 7: Place 4 koulouria on parchment-lined baking pans. Bake for 17-20 minutes until golden brown, watching carefully to avoid over-browning.

Tips & Variations

• Use a mix of bread flour and all-purpose flour for the best chewy texture and soft crumb.
• If you don’t have an electric mixer, kneading by hand works well, though it takes a bit longer; look for the dough pulling away from surfaces as your cue.
• Add a sprinkle of freshly ground black pepper or herbs to the sesame seeds for a twist in flavor.
• For a shiny finish, you can brush the rings with a beaten egg before dipping in the water and sesame seeds.

Storage

Store koulouria in an airtight container or bread box at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag and thaw at room temperature when ready to enjoy. Reheat in a warm oven for 5 to 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If using instant yeast, reduce the initial water slightly and add the yeast directly to the flour without proofing.

What can I do if my dough is too sticky to handle?

Lightly oil your hands and the work surface instead of adding more flour, which can make the dough dense. This helps handle sticky dough without changing the texture.

Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

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Koulouri Thessalonikis is a traditional Greek sesame bagel known for its crispy crust and chewy interior. Made from a yeasted dough enriched with sugar and coated generously with sesame seeds, these circular breads are perfect for breakfast or as a snack. This recipe guides you through preparing the dough, shaping the rings, dipping them in a sugar water solution, coating them with sesame seeds, and baking to golden perfection in the oven.

• Author: Daniel
• 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

Yeast Mixture

• 16 g Dry active yeast (0.56 oz)
• 300 ml Water, lukewarm (10 fl.oz)

Dough

• 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

Coating and Finishing

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

Instructions

1. Activate yeast: In a bowl, combine the lukewarm water and dry active yeast. Let it rest for 5-6 minutes until the mixture becomes foamy, indicating that the yeast is active.
2. Mix dough: Add the strong flour, all-purpose flour, sugar, and salt into the mixing bowl. Using an Electric Stand Mixer fitted with a dough hook, beat the ingredients on medium-high speed for 7-8 minutes until the dough pulls away from the bowl bottom. Alternatively, hand knead for about 15 minutes until dough is soft, elastic, and no longer sticky.
3. First rise: Generously grease a bowl with olive oil and place the dough inside. Cover tightly with plastic wrap and let it rest undisturbed for 1 to 1.5 hours, or until doubled in size.
4. Preheat oven: Set the oven temperature to 200°C (392°F) to prepare for baking.
5. Prepare coating solutions: In one bowl, dissolve 2 tablespoons of granulated sugar into 500 ml of water. In another bowl, place the sesame seeds for coating.
6. Divide dough: On a clean work surface, divide the risen dough into approximately 10 equal pieces. Lightly brush the surface and your hands with olive oil if the dough is sticky, avoiding additional flour.
7. Shape dough balls: Shape each piece into a smooth ball. Cover them with a towel to prevent drying while working on the rest.
8. Form rings: Take each dough ball and roll it into a long rope. Join the ends firmly to create a circular ring of even size and shape.
9. Dip in sugar water: Fully submerge each ring in the sugar water solution, ensuring thorough coating.
10. Coat with sesame seeds: Immediately transfer the wet rings to the sesame seeds bowl and gently spoon or roll them to evenly cover their entire surface with seeds.
11. Bake: Place 4 koulouria on parchment paper-lined baking pans, leaving space between them. Bake each batch in the preheated oven for 17-20 minutes until golden brown. Monitor closely to avoid over-browning. Allow to cool slightly before serving.

Notes

• Do not add extra flour while shaping to ensure the dough remains soft and chewy.
• If you don’t have an electric mixer, hand kneading for 15 minutes works equally well.
• Ensure the sugar water is well-dissolved before dipping to help the sesame seeds adhere properly.
• Use parchment paper on baking sheets to prevent sticking and facilitate cleanup.
• Serve koulouria fresh or within a day for best texture; they can be stored in an airtight container.

Keywords: Koulouri, Greek bagel, sesame bagel, traditional Greek bread, yeast bread, sesame seed bread, homemade bread, baking