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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/koulouri-thessalonikis-the-greek-sesame-bagel-recipe/