Traditional Greek Koulouri Thessalonikis are irresistible sesame-crusted bread rings that bring the essence of Mediterranean bakeries right to your kitchen.
These golden-brown circles, crispy on the outside and perfectly chewy inside, pack a wholesome 281 calories per serving with 7.5g of protein.
Ready in under 2 hours, these versatile bread rings make an ideal breakfast companion, snack, or addition to your bread basket.
Their distinctive shape and nutty sesame coating create a memorable eating experience that’s been cherished throughout Greece for generations.
Main Ingredients
- All-purpose flour: 500g, foundation of our bread rings
- Active dry yeast: 8g, crucial for proper rising
- Lukewarm water: 300g, perfect temperature activates the yeast
- Salt: 2 teaspoons, enhances overall flavor
- Sugar: 1 teaspoon, helps activate the yeast
- Olive oil: 3 tablespoons, adds Mediterranean richness
For Garnishing
- Sesame seeds: 200-250g, creates the signature crunchy coating
- Water: As needed for dipping
Step-by-Step Instructions
- Yeast Activation: Combine lukewarm water, yeast, and sugar in mixer bowl. Cover and let rest 8-10 minutes until bubbly
- Dough Making: Add flour, salt, and olive oil. Mix with dough hook for 7 minutes until elastic and slightly sticky
- First Rise: Place in oiled bowl, cover, and let rest 30 minutes in warm spot
- Second Knead: Knead dough again for 3-4 minutes at medium-high speed
- Shaping: Divide into 12 pieces, roll each into 35cm ropes and form rings
- Coating: Dip rings in water, then coat with sesame seeds thoroughly
- Final Rise: Let rings rest for 30 minutes in warm place
- Baking: Bake at 200°C for 15 minutes until golden brown and crusty
Cooking Techniques
The magic of these Greek sesame rings happens in the kneading! Your dough should feel smooth and just a tiny bit sticky – like a soft earlobe.
When you’re working with yeast dough, keep your water lukewarm (not hot!) to keep those tiny yeast organisms happy and active.
A little baker’s tip: if your kitchen is cold, create a cozy spot for your dough to rise by placing it in a turned-off oven with just the light on.
Variations
While traditional koulouri uses sesame seeds, you can play around with different toppings!
Try poppy seeds for a lovely dark contrast, or mix black and white sesame seeds for a pretty speckled look.
Some bakers in Greece add a touch of mahlab (a sweet spice) to their dough for extra flavor.
The recipe mentions petimezi (grape molasses) as an option – this adds a lovely sweet note that makes these rings extra special.
Storage Tips
These sesame rings are best enjoyed fresh on the same day, when they’re perfectly crusty outside and soft inside.
If you have leftovers, store them in a paper bag at room temperature for up to 2 days. To refresh them, just sprinkle with a few drops of water and pop in a warm oven for 3-4 minutes.
You can also freeze them for up to 3 months – just thaw at room temperature and warm them up before serving.
Serving Suggestions
In Greece, these rings are a beloved breakfast treat, often enjoyed with a cup of strong coffee. Try them split in half and spread with a little butter or Greek feta cheese.
They’re perfect for dunking into soups, and make wonderful sandwich bread – try filling them with cucumber, tomatoes, and olives for a Mediterranean twist.
Pack them for picnics or serve them alongside your favorite dips like hummus or tzatziki.
Greek Sesame Bread Rings (Koulouri Thessalonikis)
Equipment
- Stand mixer
- baking trays
- Parchment Paper
Ingredients
For the dough
- 500 g all purpose flour (19 oz.)
- 2 tsp salt
- 300 g lukewarm water (10.5 oz.)
- 8 g dry active yeast (0.3 oz.)
- 1 tsp sugar
- 3 tbsp olive oil
To garnish
- 200-250 g sesame seeds (8-9 oz.)
- water for dipping
Instructions
- In the mixer’s bowl add the lukewarm water, the yeast and sugar and stir. Wrap well with plastic wrap and set aside for about 8-10 minutes, until the yeast starts bubbling.
- Into the same bowl, add first the flour, then the salt and olive oil. Using the dough hook, mix all the ingredients at low speed for about 7 minutes, until the dough becomes an elastic ball.
- When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
- Coat lightly a bowl with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for about 30 minutes. Knead the dough again at medium-high speed for 3-4 minutes.
- Turn the dough onto a working surface and divide into 12 pieces. Take one piece of the dough and roll out into a rope approx. 35cm long. Form a circle and join the ends pinching them together.
- Place the bread ring on a large baking tray, lined up with parchment paper and repeat with the rest of the dough. (You will need two large baking trays.)
- Prepare the ingredients for the garnish. In one bowl pour some water. In a separate bowl or tray place the sesame seeds. Dip the koulouria (bread rings) in water and then in sesame seeds, making sure to cover them on all sides.
- Place them back on your baking sheets, leaving some distance between them. Let them rise in a warm place for about 30 minutes.
- Bake in preheated oven at 200C for about 15 minutes, until nicely golden brown and crusty.