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Koulouri Thessalonikis is a classic Greek street food symbol, found on every corner of Thessaloniki from dawn until dusk. It resembles a Turkish simit – a circular, slightly chewy bread ring generously coated in sesame seeds – but has its own local identity. Baklavas and yogurt may steal the spotlight, but Greeks know that a warm koulouri is the perfect pick-me-up any time of day. Bakers carry these sesame-coated rings out fresh each morning; the crunch of the seeds and pillowy bread inside makes it ideal for breakfast on the go. Many Greeks recall buying a koulouri with their morning coffee, or seeing children and commuters carry them as a quick, satisfying snack. Its flavor is simple and comforting: just lightly sweetened dough wrapped in nutty sesame.
The beauty of koulouri is its simplicity. The dough requires just flour, water, yeast, a touch of sugar and olive oil. After proofing, the dough is rolled into long ropes, shaped into loops, dipped in water (to help the seeds stick), then rolled in sesame seeds. A sprinkle of coarse cornmeal on the baking tray gives each ring a slight crunch on the bottom. As they bake, koulouria (plural of koulouri) turn a deep golden brown. The outside becomes lightly crisp from the sesame and baking, while the inside stays soft and slightly springy. These bread rings are dry enough to stay fresh a day, yet best when warm and flaky from the oven.
Koulouri reflects daily Greek life: humble, approachable, and full of heart. Street vendors carrying trays of these rings shout “Koulouri!” to passersby; in cafeterias, a basket of them invites diners to grab one with feta or jam. In Thessaloniki, the aroma of freshly baked koulouri is woven into the city’s identity. Despite being inexpensive, they have earned a cherished place at breakfast tables, at playgrounds and even in lunchboxes. Making koulouri at home captures that joy of morning routine and walking through narrow city alleys. This recipe yields golden rings fresh from your oven, carrying the warm, sesame-scented taste of Greece’s breakfast tradition.
Table of Contents
6
servings60
minutes15
minutes200
kcalThis recipe combines flour, sugar, salt and yeast with warm water and a splash of olive oil to form a soft, elastic dough. After rising, the dough is divided, rolled into long ropes and shaped into 15–16-inch rings. Each ring is dipped in water, then coated thoroughly in sesame seeds. Once arranged on a baking sheet dusted with cornmeal, the rings bake at 190 °C for about 15 minutes until puffed and lightly golden. The result: delightful Greek sesame bread rings that are crisp on the outside, tender inside. Best enjoyed warm, they pair beautifully with coffee, cheese or your favorite spreads for a quick breakfast or snack.
¾ cup (180 ml) warm water (about 110 °F/43 °C) – warm to activate yeast
¼ oz (7 g) active dry yeast (about 2¼ tsp)
2 tbsp sugar (feeds yeast and gives slight sweetness)
2 cups (250 g) all-purpose flour (plus extra for kneading; for a nuttier flavor use bread flour)
½ tsp salt (flavor enhancer)
1 tbsp olive oil (adds richness; optional for brushed top)
½ cup sesame seeds (for coating rings; optional mix of white and black sesame)
Cornmeal, as needed (for dusting baking sheet; prevents sticking and adds crunch)
Activate Yeast: In a small bowl, stir warm water with yeast and 1 tsp of the sugar. Let stand 10 minutes, until the mixture is frothy. (Timing: 10 minutes proofing.)
Make Dough: In a large bowl or stand mixer, combine flour, the remaining sugar and salt. Add the frothy yeast mixture and olive oil. Stir until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface and knead vigorously for 7–8 minutes (or beat with a mixer hook) until smooth and elastic. The dough should be soft but not sticky; add a sprinkle of flour if too wet. (Timing: 8 minutes kneading.)
First Rise: Grease the inside of a clean bowl with oil. Place the dough in it, cover with plastic wrap or a damp towel and let rise in a warm spot for 60 minutes, until doubled in size. (Timing: 1 hour rising.)
Shape Rings: Preheat oven to 190 °C (375 °F). Punch down the risen dough. Divide into 6 equal pieces (weigh if precise). Roll each into a rope about 16–18 inches long. Loop each rope into a circle and press the ends together firmly to seal.
Dip and Seed: Fill a shallow bowl with water. Gently dip each dough ring in water (this helps seeds adhere), shaking off excess. Place the ring into a flat dish of sesame seeds and roll to coat both sides evenly. Transfer to a baking sheet sprinkled with cornmeal.
Bake: Bake the rings in the preheated oven for 15 minutes, or until puffed and golden brown. Rotate the sheet halfway through for even color. Once done, transfer the kouloría to a cooling rack. (Timing: 15 minutes baking.)
Serve: Enjoy warm or at room temperature. Koulouri is best eaten the same day, but can be gently reheated in a warm oven if needed.
Nutrient | Amount |
Calories | 200 kcal |
Protein | 6 g |
Carbohydrates | 28 g |
Fat | 7 g |
Fiber | 3 g |
Allergens: | Wheat, Sesame (seeds) |
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