Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups (500 g) bread flour
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1 tbsp (12 g) sugar
- 1 1/2 tsp (9 g) fine sea salt
- 1 1/3 cups (320 ml) warm water (about 38–40°C / 100–104°F)
- 3 tbsp (40 ml) olive oil
- 1 cup (120 g) sesame seeds
- 1/4 cup (60 g) grape molasses (petimezi) or honey
- 1 cup (240 ml) warm water (for dipping syrup)
Do This
- 1. Mix flour, yeast, sugar, and salt. Add warm water and olive oil; stir until a shaggy dough forms.
- 2. Knead 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise 60–75 minutes until doubled.
- 3. Meanwhile, spread sesame seeds on a plate. In a bowl, whisk molasses (or honey) with warm water.
- 4. Divide dough into 12 equal pieces. Roll each into a 40 cm rope and pinch ends together to form a ring.
- 5. Dip each ring quickly in the molasses water, let excess drip, then roll generously in sesame seeds.
- 6. Arrange on parchment-lined trays, cover lightly, and proof 20–25 minutes while preheating oven to 230°C / 445°F.
- 7. Bake 15–18 minutes until deep golden and crisp outside. Cool slightly on a rack and serve warm.
Why You’ll Love This Recipe
- Authentic taste of Thessaloniki street vendors, fresh from your own oven.
- Beautiful contrast of ultra-crisp sesame crust and soft, fluffy interior.
- Simple ingredients from the pantry, no special equipment required.
- Perfect make-ahead breakfast or snack that freezes and reheats well.
Grocery List
- Produce: None
- Dairy: None (this dough is naturally dairy free)
- Pantry: Bread flour, instant or active dry yeast, sugar, fine sea salt, olive oil, grape molasses or honey, sesame seeds.
Full Ingredients
For the Dough
- 4 cups (500 g) bread flour, plus a little extra for dusting if needed
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1 tbsp (12 g) sugar
- 1 1/2 tsp (9 g) fine sea salt
- 1 1/3 cups (320 ml) warm water, about 38–40°C / 100–104°F
- 3 tbsp (40 ml) olive oil, plus 1 tsp extra for greasing the bowl
For the Sesame Coating
- 1 cup (120 g) sesame seeds (unhulled if possible, for more flavor)
For the Molasses Dipping Syrup
- 1/4 cup (60 g) grape molasses (petimezi)
- or use 1/4 cup (60 g) honey or dark brown sugar if you cannot find grape molasses
- 1 cup (240 ml) warm water
Optional To Serve
- Olive oil, feta, olives, or sliced tomato and cucumber, for a Greek-style breakfast platter
Step-by-Step Instructions
Step 1: Make the dough
In a large mixing bowl, combine the bread flour, yeast, sugar, and salt. Whisk well so the yeast and salt are evenly distributed in the flour. Make a well in the center and pour in the warm water and olive oil.
Using a wooden spoon or your hand, mix from the center outward until a shaggy, sticky dough forms and there are no dry patches of flour. If the dough feels very dry and stiff, add 1–2 teaspoons of warm water; if it feels extremely wet, sprinkle in a tablespoon of flour, but try to keep the dough on the slightly sticky side for a soft interior.
Step 2: Knead until smooth and let rise
Turn the dough out onto a clean work surface (very lightly floured, if needed). Knead for 8–10 minutes by hand: push the dough away from you with the heel of your palm, fold it back over itself, rotate, and repeat. The dough should gradually become smooth, elastic, and only slightly tacky, not sticking to your hands.
Form the dough into a ball. Lightly oil a clean bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, turning it once to coat with oil so it does not dry out. Cover the bowl tightly with plastic wrap or a clean damp towel. Let it rise in a warm, draft-free spot for 60–75 minutes, or until doubled in size. A slightly warm oven (turned off) or a countertop away from open windows works well.
Step 3: Prepare the sesame seeds and molasses bath
While the dough is rising, set up your coating station. Spread the sesame seeds in a wide, shallow dish or rimmed plate large enough to hold a koulouri ring. This makes it easy to roll the dough rings and coat them evenly.
In a medium bowl, whisk together the grape molasses (or honey) and warm water until fully dissolved and the mixture looks like a light brown syrup. This bath helps the sesame seeds cling beautifully and adds a gentle sweetness and color to the crust. Set both the sesame seeds and syrup aside until shaping time.
Step 4: Divide the dough and shape into ropes
Once the dough has doubled, gently punch it down to release excess gas. Turn it onto a lightly floured surface and shape it into a rough log. Using a bench scraper or a sharp knife, divide the dough into 12 equal pieces. For accuracy, you can weigh them; they will be about 70–75 g each.
Working with one piece at a time (keep the others covered with a towel so they do not dry out), roll the dough into a smooth ball, then into a rope about 40 cm (16 inches) long. Apply gentle, even pressure with your hands, moving from the center toward the ends. If the dough springs back, let it rest for 2–3 minutes and then continue rolling; this relaxes the gluten and makes shaping easier.
Step 5: Form the rings, dip, and coat in sesame
Bring the two ends of each rope together to form a circle, overlapping the ends by about 2 cm (3/4 inch). Pinch and roll the join firmly so it is sealed and the ring is even in thickness all around.
Dip each ring into the molasses water, submerging it for just a couple of seconds. Lift it out, allowing the excess syrup to drip back into the bowl. Immediately place the ring into the dish of sesame seeds and roll it gently, pressing lightly so the seeds adhere to all sides. Use your fingers to sprinkle more seeds over any bare spots. Arrange the coated rings on two parchment-lined baking sheets, leaving a little space between them for rising.
Step 6: Proof the rings and preheat the oven
Once all the rings are formed and coated, cover the baking sheets loosely with a clean kitchen towel or lightly oiled plastic wrap to prevent sticking. Let the koulouria rise for 20–25 minutes at room temperature. They should look slightly puffed but not doubled in size.
While they are proofing, preheat your oven to 230°C (445°F), ideally with the racks in the upper and lower thirds. A hot oven is essential for achieving that classic crisp crust with a tender crumb.
Step 7: Bake until deep golden and serve warm
Place the trays into the preheated oven. Bake for 15–18 minutes, rotating the trays from top to bottom and front to back halfway through for even coloring. The koulouria are ready when they are a rich golden brown, the sesame seeds are lightly toasted, and the rings feel firm to the touch.
Transfer the baked koulouria to a wire rack to cool for at least 10 minutes. They will be crisp on the outside while still warm and soft inside. Serve plain, or pair with feta, olives, fresh vegetables, or a drizzle of olive oil. Enjoy them the day they are baked for the best texture, while they are still slightly warm, just like on the streets of Thessaloniki.
Pro Tips
- Hydration is key: A slightly soft, tacky dough (rather than a dry one) gives koulouria their signature fluffy interior. Avoid adding too much extra flour while kneading.
- Warm, not hot, water: Keep the water around 38–40°C (100–104°F). If it feels comfortably warm but not hot to your wrist, it is perfect for the yeast.
- Seal the ring well: Pinch and roll the seam firmly; otherwise, the ring may open during baking. A small overlap helps create a strong join.
- Generous sesame coating: Do not be shy with the sesame seeds. A thick layer gives the classic look and adds a wonderful nutty crunch.
- Bake until deeply colored: Underbaking will make them pale and soft. A deep golden brown crust means maximum flavor and the right crispness.
Variations
- Whole wheat koulouri: Substitute up to 1 1/2 cups (190 g) of the bread flour with whole wheat flour. You may need 1–2 extra tablespoons of water for a soft dough.
- Seed mix coating: Replace part of the sesame with poppy seeds, nigella seeds, or flax seeds for a more complex flavor and appearance.
- Herb and spice twist: Add 1–2 tsp dried oregano or thyme, or 1/2 tsp ground coriander, to the dough for a subtle aromatic variation inspired by Mediterranean flavors.
Storage & Make-Ahead
For best texture, enjoy koulouria the day they are baked. However, they store well and are ideal for planning ahead. Once completely cooled, keep them in an airtight container or bread box at room temperature for up to 2 days. To refresh, warm in a 180°C (350°F) oven for 5–7 minutes until the crust is crisp again.
For longer storage, freeze cooled koulouria in a single layer on a tray, then transfer to a freezer bag or container once solid. Freeze for up to 2 months. Reheat from frozen in a 180°C (350°F) oven for 8–10 minutes. You can also refrigerate the shaped, sesame-coated rings on a tray (well covered) overnight, then bake them the next morning straight from the fridge, adding an extra 2–3 minutes of baking time.
Nutrition (per serving)
Approximate values per koulouri (1 of 12), using grape molasses and 1 cup sesame seeds: about 220 calories, 7 g protein, 3 g fat, 42 g carbohydrates, 2 g dietary fiber, and 220 mg sodium. Actual nutrition will vary slightly based on exact ingredient brands and the thickness of each ring.
