Simit vs Bagel: How different are they?

Like bagels, simits are made with all-natural ingredients, without fat or preservatives, and are hand-rolled and baked fresh daily. The recipes and process are slightly different, but here are the key differences: Cooking process. Simit aren’t cooked like bagels — there’s no boiling step. Instead, they’re dipped in water sweetened with molasses and coated in sesame seeds before baking, which helps them stay moist and creates a flavorful, slightly shiny golden-brown exterior. Shape. Simits are larger and flatter, even when compared to the overblown bagel, made with a scant hole in the middle so the fillings don’t fall out. Simits are not used for sandwiches in Turkey—it’s not a tradition, and besides the fillings would fall out through the centre. Texture. Simits are crispy on the outside, and the inside is light and fluffy, in contrast with the denser, chewier bagel. Fewer carbs. The flatter shape of simit means less crumb (the bready inside). You get bagel-like flavour with less bread. More flavor. Comparing a simit to a sesame bagel, simits have more flavor. Why? The sesame seeds are adhered to the simit with a mixture of water and 5% molasses. That 5% adds wonderful flavour and there’s a bonus: It makes the sesame seeds really adhere. They don’t fall off and make a mess (as with a sesame bagel). Simit is very suitable for breakfast. You can have it with a cup of coffee or tea like the Turkish always do. But you don’t have to go to Turkey to have this breakfast experience. If you’re in Auburn, NSW, you can visit or order a takeaway from Sahan Mezopotamian. We serve simit bread and Turkish coffee for breakfast. Visit or contact us right away for the authentic Middle Eastern foods! Source: The Nibble, Food Republic