Hello everyone,
Have you ever strolled through the streets of Thessaloniki or Athens, or any big city in Greece, early in the morning? Then I am sure you already know this smell: warm, nutty sesame seeds toasting in the air. A hint of freshly baked dough, that unmistakable crunch as someone takes the first bite of the Greek Koulouri. These Greek Crunchy Bagels, known as Koulouria Thessalonikis, are simply delicious. Sold with a slice of cheese that goes so well together. I love walking down the streets of Athens and buying a Koulouraki with cheese. 🙂
The koulouri isn’t a newcomer to the breakfast table. Its story stretches back to the Byzantine Empire, where bakers prepared simple, ring-shaped breads for quick nourishment. Over the centuries, this humble bread made its way to the bustling port city of Thessaloniki. By the early 20th century, vendors were carrying stacks of these sesame rings on tall wooden poles, selling them to hungry workers and early risers.
Κουλουράς στην Αθήνα το 1930… Φωτογράφος Richard H.Howland. Αρχείο Blegen Library Archives/ASCSA.
Thessaloniki proudly holds the title for the crisp, sesame-coated cousin to the bagel. Oh, that perfect crunch, just a hot oven. Koulouria are as simple as they are satisfying: flour, yeast, a touch of olive oil, and plenty of sesame seeds. The secret is in the quick dip; each ring is briefly submerged in a bowl of water before being rolled in sesame seeds. This little step gives the crust that perfect shine and signature crunch.
Making them at home is pretty easy. You roll the dough into long ropes, twist them into rings, dip them in water, and coat them in sesame seeds. Into the hot oven the Greek bages go until they turn golden brown and crunchy. Serve them warm with feta and olives, split them for sandwiches, or tear off pieces straight from the pan. They keep well for a couple of days in a glass container, not plastic.
That’s about it for my Greek Crunchy Bagels Koulouria. This recipe is from a young Greek Chef who has some really great recipes! Dimitris Michailidis. 🙂
Greek Crunchy Bagels Koulouria
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 ½ tbsp olive oil
- 2 cups lukewarm water
- 1 tsp dry yeast
- Ingredients for dipping
- 2 cups water
- 2 tbsp sugar
- sesame seeds
Instructions
- Place all the ingredients in a mixer.
- Beat until it turns into dough.
- Preheat the oven to 200℃.
- Set aside in a warm place until it doubles in size.
- Add the water and sugar to a bowl and stir until the sugar has melted.
- Remove the dough from the bowl and knead it a few times.
- Divide the dough into 10 pieces.
- Start to roll out the dough into a rope, approx. 30 cm.
- Form a circle and pinch together the ends.
- Place a piece of parchment paper on the baking tray.
- Sesame seeds on a plate.
- Dip each koulouri into the sugar water and coat with the sesame seeds.
- Bake for at least 25 min or until golden brown.
KALI MAS OREXI!! 🙂
