Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

Introduction

Koulouri Thessalonikis is the beloved Greek sesame-coated bread ring, often enjoyed fresh for breakfast or as a snack. Its crispy crust and soft, chewy interior make it a delightful treat that’s surprisingly easy to make at home.

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 (for water syrup)
• 200 g sesame seeds (7 oz)

Instructions

1. Step 1: In a bowl, combine the lukewarm water and dry active yeast. Let it rest for 5-6 minutes until the yeast becomes foamy.
2. Step 2: Add the strong flour, all-purpose flour, 50 g granulated 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 you don’t have a mixer, knead the dough by hand for about 15 minutes until soft and elastic.
3. Step 3: Generously grease a bowl with olive oil. Transfer the dough into the bowl and cover tightly with plastic wrap. Let it rest for 1 to 1 ½ hours until doubled in size.
4. Step 4: Preheat your oven to 200°C (392°F).
5. Step 5: In a bowl, mix 500 ml water with 2 tablespoons of granulated sugar until dissolved. In a separate bowl, place the sesame seeds.
6. Step 6: On a clean surface, cut the risen dough into approximately 10 equal pieces. Lightly brush the surface with olive oil if the dough sticks; avoid adding extra flour.
7. Step 7: Shape each piece into a smooth ball and cover with a towel to prevent drying. Then, roll each ball into a long rope and join the ends to form a circle, making sure each ring is even in size and shape.
8. Step 8: Dip each shaped dough ring into the sugar water mixture, fully coating it.
9. Step 9: Immediately transfer the wet rings to the sesame seeds, gently pressing to coat evenly.
10. Step 10: Place 4 coated rings on baking trays lined with parchment paper. Bake in the preheated oven for 17-20 minutes, or until golden brown.

Tips & Variations

• For extra flavor, brush the koulouria with a little olive oil before dipping in the sesame seeds to help them stick better.
• If you prefer a softer crust, reduce the baking time slightly or cover the koulouria with foil for part of the baking.
• You can substitute the sesame seeds with poppy seeds or a mix of seeds for a different texture and taste.

Storage

Store the koulouria in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic and foil for up to a month. To reheat, warm in the oven at 160°C (320°F) for 5-7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make koulouria without a stand mixer?

Yes, you can absolutely knead the dough by hand. It will take about 15 minutes to achieve a soft and elastic texture similar to using a stand mixer.

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

Dipping the dough in sugar water helps create a slightly sweet, glossy crust and also makes the sesame seeds stick better to the surface during baking.

Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

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Koulouri Thessalonikis is a beloved Greek street food, known as the Greek sesame bagel. This recipe features a soft, chewy dough coated generously in sesame seeds, baked to golden perfection. Perfect for breakfast or a snack, these circular bread rings offer a delightful crunch on the outside and a tender inside with a subtle sweetness.

• Author: Dylan
• 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

Dough

• 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, to grease the bowl

Coating and boiling

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

Instructions

1. Activate Yeast: In a bowl, combine lukewarm water and dry active yeast. Let it rest for 5-6 minutes until the yeast mixture becomes foamy, indicating it’s active.
2. Mix Dough: In the mixing bowl of an electric stand mixer fitted with a dough hook, combine the strong flour, all-purpose flour, sugar, and salt. Add in the activated yeast mixture and mix on medium/high speed for 7-8 minutes until the dough pulls away from the bowl.
3. Hand Knead (Optional): If no mixer is available, knead the dough by hand on a clean surface for about 15 minutes until soft, elastic, and pulling away.
4. First Rise: Generously grease a bowl with olive oil, transfer the dough into it, and cover tightly with plastic wrap. Let the dough rest at room temperature for 1 to 1.5 hours or until doubled in size.
5. Preheat Oven: Preheat your oven to 200°C (392°F).
6. Prepare Dipping Solutions: In one bowl, dissolve 2 tablespoons of sugar in 500 ml water. In a separate 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: Lightly brush your surface with olive oil if dough sticks. Shape each piece into a smooth ball and cover them with a towel to prevent drying.
9. Form Rings: Roll each ball into a long roll using your hands, then join the ends to form a circle ensuring uniform size and shape for all.
10. Dip Rings: Fully dip each ring into the sugar water mixture to coat.
11. Coat with Sesame: Immediately after dipping, transfer each wet ring into the bowl of sesame seeds and gently coat evenly using a spoon.
12. Bake: Place 4 coated koulouria on baking pans lined with parchment paper. Bake in the preheated oven for 17-20 minutes or until golden brown, watching closely to avoid over-browning.

Notes

• Use lukewarm water (about 38°C/100°F) to activate the yeast properly.
• You can substitute bread flour with all-purpose flour, but bread flour yields a chewier texture.
• Do not add extra flour when shaping as it can toughen the dough; use olive oil on the hands and surface instead.
• The sugar water bath helps the sesame seeds stick and adds a slight sweetness and gloss to the crust.
• If you prefer a softer crust, brush the koulouri with olive oil immediately after baking.
• Store cooled koulouria in an airtight container; they are best fresh but keep 2-3 days well.

Keywords: Koulouri Thessalonikis, Greek sesame bagel, Greek bread, sesame seed bagel, traditional Greek recipe, homemade bread