Experience the velvety texture of Suvari Coffee's beloved Soft Turkish Bagel, the Simit.
This isn't the street-style crisp; it's a refined, pastry-like indulgence, fluffy inside with a delicate, nutty sesame crust.
The richness of a slightly enriched dough, dipped in dark molasses for color and depth, creates a perfect textural contrast to your morning brew.
It's the favored textured pastry that beckons you back to the counter, designed for effortless dipping and savoring alongside a perfectly pulled espresso or strong Turkish coffee.
A true taste of home, baked with care.
Not in the mood to brew?
Order at Suvari CoffeeIn a small bowl, combine the lukewarm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl or stand mixer, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and the softened butter. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it forms a soft, elastic dough that is barely tacky but doesn't heavily stick to your hands (a key for the soft texture).
Lightly oil the bowl, place the dough inside, cover it tightly with plastic wrap or a damp cloth, and let it proof in a warm spot until doubled in size. This will take approximately 60-90 minutes for this enriched dough.
While the dough rises, whisk together the molasses, water, and 1 Tbsp of flour in one shallow dish until smooth. Spread the sesame seeds liberally on a separate flat tray.
Gently deflate the dough and divide it into 8 equal pieces (approx. 100g each). Roll each piece into a long rope (about 40-50 cm). Take two ropes, place them side-by-side, pinch the ends, and twist them together in opposite directions. Join the ends to form a ring, tucking the overlap underneath.
Quickly dip each shaped ring entirely into the molasses mixture, letting excess drip off. Immediately transfer and roll the sticky ring in the sesame seeds until heavily and evenly coated. Place the coated rings on a parchment-lined baking sheet.
Preheat your oven to 200°C (400°F). Let the shaped simits rest for a final 15 minutes while the oven heats. This quick rest prevents excessive spreading.
Bake the simits for 15-20 minutes, turning halfway through if your oven has hot spots, until they are deep golden brown and the sesame seeds are fragrant. They should remain soft inside.
Remove from the oven and let cool slightly on a wire rack. Simit is best enjoyed warm, perfect for tearing and dipping into your next cup of Suvari's finest coffee.
Simit, known widely as the quintessential Turkish street food, has been a staple in Istanbul since at least 1525. While the street version is often thin and crispy, bakery styles like this one lean towards a softer, richer interior, making it a more substantial pastry.
Patisserie-style Simit, which Suvari likely offers due to its 'soft' description, typically uses milk and/or eggs in the dough, unlike the leaner, crunchier street-style versions, contributing to its fluffy texture.
This recipe captures the essence of Suvari Coffee in Etobicoke. Authenticity isn't just about ingredients; it's about place.
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