Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

Introduction

Koulouri Thessalonikis is a traditional Greek sesame bagel known for its crisp crust and soft, chewy interior. Perfect for breakfast or a snack, these rings are coated in sesame seeds and offer a delightful, nutty flavor. Baking them at home brings a little taste of Greece to your kitchen.

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 dry active yeast. Let the mixture rest for 5-6 minutes until it becomes foamy, indicating the yeast is active.
2. Step 2: Add the strong flour, all-purpose flour, sugar, and salt to a mixing bowl. Use an Electric Stand Mixer with a dough hook and beat on medium-high speed for 7-8 minutes until the dough pulls away from the bottom, indicating it’s ready.
3. Step 3: If you don’t have a stand mixer, knead the dough by hand on a clean surface for about 15 minutes until soft and elastic.
4. Step 4: Generously grease a bowl with olive oil. Transfer the dough to the bowl, cover it with plastic wrap, and let it rest for 1 to 1½ hours until doubled in size.
5. Step 5: Preheat your oven to 200°C (392°F).
6. Step 6: In a bowl, dissolve 2 tablespoons of sugar in 500 ml water. In a separate bowl, place the sesame seeds for coating.
7. Step 7: On a clean work surface, cut the dough into approximately 10 equal pieces. Lightly brush the surface with olive oil if the dough sticks, but avoid adding extra flour.
8. Step 8: Shape each piece into a smooth ball and cover with a towel to prevent drying while you shape the others.
9. Step 9: Roll each ball into a long roll, then join the ends to form a circle of even size.
10. Step 10: Dip each ring into the sugar water to coat fully, then transfer immediately to the sesame seeds bowl and gently press to coat evenly.
11. Step 11: Place 4 koulouria on baking pans lined with parchment paper. Bake for 17–20 minutes until golden brown. Watch carefully to avoid over-browning.

Tips & Variations

• For a richer flavor, brush the koulouria with olive oil after baking while still warm.
• To add a twist, sprinkle some dried herbs like oregano or rosemary onto the sesame seeds before coating.
• If you prefer a slightly sweeter bread, add an extra tablespoon of sugar to the dough.
• Experiment with toppings by mixing sesame seeds with poppy seeds or sunflower seeds.

Storage

Store cooled koulouria in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm in a preheated oven at 180°C (350°F) for 5-7 minutes to refresh the crisp crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry active yeast?

Yes, you can substitute instant yeast but reduce the amount slightly and mix it directly with the flour without activating it in water first.

What makes koulouri different from a regular bagel?

Koulouri is typically lighter and crispier with a thinner crust compared to dense, boiled bagels, and is generously coated with sesame seeds providing a distinctive Greek flavor.

Koulouri Thessalonikis – The Greek Sesame Bagel Recipe

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★★★★★

4.6 from 85 reviews

• Author: Aiden
• Total Time: 1 hour 40 minutes
• Yield: 10 koulouria (Greek sesame bagels) 1x

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Description

Koulouri Thessalonikis is a traditional Greek sesame bagel characterized by its circular shape and crunchy sesame seed coating. This recipe guides you through making the dough from scratch, shaping the bagels, dipping them in a sweet water solution, coating them with sesame seeds, and baking them to a golden perfection. Perfect for breakfast or a snack, these crispy-on-the-outside, soft-on-the-inside bagels bring authentic Greek street food to your kitchen.

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Ingredients

Scale 1x2x3x

Dough Ingredients

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

Dipping and Coating

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

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Instructions

1. Activate the Yeast: In a small bowl, combine lukewarm water and dry active yeast. Let it sit for 5-6 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare the Dough: In the bowl of an electric stand mixer fitted with a dough hook, combine activated yeast mixture, strong bread flour, all-purpose flour, sugar, and salt. Mix on medium-high speed for 7-8 minutes until the dough pulls away from the bowl. If mixing by hand, knead the dough for about 15 minutes until soft and elastic.
3. First Proof: Generously grease a large bowl with olive oil. Transfer the dough to the bowl, cover tightly with plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours until it doubles in size.
4. Preheat Oven: Set the oven to preheat at 200°C (392°F).
5. Prepare Dipping Solution and Sesame Coating: In a bowl, dissolve granulated sugar in 500 ml of water. In a separate bowl, place the sesame seeds ready for coating.
6. Portion the Dough: On a clean surface, cut the risen dough into about 10 equal pieces. Lightly brush the surface with olive oil if the dough sticks, avoiding extra flour.
7. Shape the Dough: Shape each piece into a smooth ball and cover with a towel to prevent drying. Then, roll each ball into a long rope and press the ends together to form a circle of uniform size and shape.
8. Dip Koulouria: Dip each ring-shaped dough piece fully into the sugar water, ensuring it is well coated.
9. Coat with Sesame Seeds: Immediately transfer the wet ring into the sesame seeds bowl, coating thoroughly and evenly using a spoon to press seeds if necessary.
10. Bake: Place up to 4 coated koulouria on parchment-lined baking trays. Bake them in the preheated oven for 17-20 minutes, or until golden brown. Watch carefully to avoid over-browning.

Notes

• You can knead the dough by hand if you don’t have a stand mixer; this takes about 15 minutes.
• Do not add additional flour when shaping the dough balls to retain softness.
• Lightly brushing the work surface with olive oil helps prevent sticking without altering the dough texture.
• Make sure the sugar water is fully dissolved before dipping to ensure even sweetness and proper coating adhesion.
• Bake in batches if needed to avoid overcrowding on the baking trays.
• Serve koulouria warm or at room temperature; they are perfect for breakfast or as a snack with cheese or dips.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Greek

Keywords: Koulouri Thessalonikis, Greek sesame bagel, Greek bread, sesame bagel recipe, traditional Greek snack, baked bread, street food