Introduction
Koulouri, or Koulouri Thessalonikis, is Greece’s most iconic street food, consisting of a simple circular bread ring encrusted with a dense layer of toasted sesame seeds. The dough is traditionally dipped in a sweetened water or molasses bath before baking, which ensures the seeds adhere perfectly and helps develop a thin, golden crust. This process results in a delightful contrast between the crunchy, nutty exterior and the soft, slightly chewy interior. Available at almost every street corner and bakery, these rings are the quintessential breakfast for Greeks on the go, prized for their simplicity, portability, and the deep aroma of toasted sesame.
Ingredients
The Dough
500g bread flour (hard flour)
1 1/4 cups lukewarm water
1 packet (7g) active dry yeast
2 tbsp extra virgin olive oil
1 tbsp granulated sugar
1 tsp salt
The Coating Liquid
1/2 cup lukewarm water
2 tbsp grape molasses (petimezi) or honey
The Topping
200g sesame seeds (untoasted)
Preperation
The Dough: Combine bread flour, yeast, lukewarm water, and a pinch of salt to knead a soft, elastic dough that is easy to stretch into thin ropes.
The Sweetener: Measure out a generous amount of honey or grape molasses (petimezi) and dissolve it in warm water to create a sticky "bath" for the dough.
The Seeds: Fill a large, shallow tray with raw sesame seeds; you will need enough to coat every square inch of the rings for that characteristic crunch.
The Shaping: Divide the dough into equal portions and roll them into long cords, then twist them together or join the ends to form large, thin circles.
The Coating: Dip each dough ring into the honey water bath first, then immediately into the sesame seeds so the seeds adhere in a thick, even layer.
The Bake: Preheat your oven to a high temperature and prepare a baking sheet with parchment paper to ensure the rings get a deep, golden brown crust without sticking.
Step by Step
The Yeast Activation: Dissolve active dry yeast and a pinch of sugar in lukewarm water. Let it sit for about 10 minutes until it becomes frothy, ensuring the yeast is alive and ready to lift the dough.
The Dough: Combine bread flour, salt, and a touch of olive oil with the yeast mixture. Knead the dough thoroughly until it is smooth, elastic, and no longer sticks to your hands.
The First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm spot for about an hour, or until it has doubled in size.
The Shaping: Divide the dough into equal portions. Roll each piece into a long, thin rope (about 30 cm). Join the ends together to form a ring, pinching them tightly to ensure the circle doesn't break during baking.
The "Petimezi" Bath: Prepare a bowl of water mixed with a tablespoon of honey or grape molasses (petimezi). This sweet liquid is what allows the sesame seeds to stick and creates the characteristic golden-brown crust.
The Coating: Dip each dough ring into the sweet water bath, then immediately dredge it into a wide bowl filled with raw sesame seeds. Ensure the ring is completely and thickly covered on all sides.
The Second Rise: Place the coated rings on a baking sheet lined with parchment paper. Let them rest for another 15 to 20 minutes to puff up slightly.
Baking: Bake in a preheated oven at 200°C for about 15 to 20 minutes. You are looking for a deep golden color and a very crisp exterior, while the inside remains slightly chewy.
Serving: These are best enjoyed fresh and warm, ideally bought from a street vendor or eaten immediately after baking.
Origin:
Thessaloniki
Diet
Vegan
Equipment Needed:
Baking sheets, Large bowls, Clean work surface.
Cultural History
Koulouri is the most popular street food in Greece, a simple yet iconic circular bread ring heavily encrusted with toasted sesame seeds. Originating in Thessaloniki before spreading to every corner of the country, it is defined by its crunchy, golden exterior and its soft, slightly chewy interior. The dough is traditionally made from wheat flour, water, yeast, and salt, then dipped in molasses water before being rolled in seeds to ensure a thick and flavorful coating. While most commonly enjoyed plain as a quick breakfast on the go, it is also frequently sliced and served with feta cheese, olives, or honey. This humble bread is a staple of daily life, sold by street vendors from large trays and celebrated for its fresh aroma and satisfying nutty flavor.
Yiayias Secret
The secret to a street-style Koulouri is the "bath" it takes before hitting the oven. You must dissolve a generous amount of grape molasses (petimezi) or honey into warm water and submerge each ring of dough for several seconds. This sugary coating acts as a natural glue for the sesame seeds and creates the characteristic deep golden color and subtle sweetness that defines the crust.
The dough itself should be lean and elastic, made with high-gluten flour to provide that iconic "tug" when you bite into it. After the molasses bath, the rings must be pressed into a mountain of unroasted sesame seeds until every millimeter is covered. During the bake, the seeds toast in real-time while the molasses caramelizes, resulting in a bread that is incredibly crunchy on the outside but remains soft and chewy in the center. It is a masterclass in texture, designed to be eaten fresh while the nutty aroma of the toasted sesame is at its peak.
Substitution Notes
The Dough: This iconic street food starts with a simple, lean dough made of flour, water, yeast, and a pinch of salt. For a slightly richer or softer bite, some bakers substitute a portion of the water with milk, which results in a more brioche-like interior.
The Shape: The dough is rolled into long ropes and joined at the ends to form a large, thin ring. If you prefer a sturdier snack, you can twist two ropes together before forming the circle, a technique often used for the "braided" version.
The Coating: Before baking, the rings are dipped in honey-water or molasses-water and then dredged in a thick layer of sesame seeds. The sugar in the liquid is what allows the seeds to stick and helps the crust caramelize. If you want a savory twist, poppy seeds or sunflower seeds are excellent crunchy substitutes.
The Texture: A classic Koulouri Thessalonikis is crunchy on the outside and chewy on the inside. To achieve this at home without a professional oven, using a baking stone or a preheated heavy tray is a great substitute for a commercial deck oven to get that initial blast of heat.
The Flavor: The primary flavor comes from the toasted sesame. To deepen the nuttiness, some regional variations add a hint of anise or mahlab to the dough. If you find the sesame too intense, a plain version brushed with salt and olive oil is a savory substitute.
The Service: Koulouri is traditionally sold by street vendors from large wicker baskets. While usually eaten plain as a quick breakfast, it is also frequently split open and filled with Feta cheese, olives, or tomato. For a sweet breakfast substitute, it pairs perfectly with tahini and honey.
The Freshness: Because the dough is low in fat, Koulouri is best eaten within hours of baking. If it becomes stale, it serves as a perfect substitute for rusks in a salad or can be toasted and topped with butter and jam.
Wine Pairings
Koulouri is the iconic street food of Greece. It is a simple, circular bread ring encrusted with toasted sesame seeds. The dough is slightly sweet and chewy on the inside with a thin, crunchy exterior. It is often enjoyed plain or sliced and filled with feta cheese or olives.
White Wine (The Traditional Choice): Since Koulouri is bready and nutty, a white wine with a savory or toasted character is ideal. A Savatiano is a perfect match, offering subtle herbal notes and a clean finish that respects the simple flavors of the bread. An unoaked Chardonnay also works well, providing enough body to match the chewiness of the dough.
Red Wine: For a red pairing, look for something light and fruity to act as a snack companion. A chilled Agiorgitiko provides soft red berry flavors that contrast nicely with the savory sesame. A Valpolicella is another great option, as its bright acidity and light body won't overwhelm the delicate sweetness of the dough.
The Contrast: A dry Sparkling Wine or Prosecco offers a lively textural contrast to the dense bread and crunchy seeds. For a more traditional route, a Greek Frappé or a strong Greek coffee provides a bitter edge that balances the faint sweetness of the Koulouri. A high quality Retsina also provides a piney, resinous contrast that cuts through the dryness of the sesame.
Storage Instructions
Refrigeration: Store Koulouri in an airtight container or a sealed plastic bag at room temperature for up to 3 days. While they can be refrigerated for up to 5 days, the cold environment of a fridge often accelerates staling in bread. If you do refrigerate them, they will definitely need to be toasted or warmed to restore their texture.
Freezing (Cooked): This is the best way to keep Koulouri long-term. They freeze exceptionally well for up to 3 months. Place them in a freezer-safe zip-lock bag, removing as much air as possible. You can even freeze them individually so you can pull one out whenever you need a quick snack.
Freezing (Unbaked): You can freeze the shaped dough rings before their final rise for up to 1 month. To do this, shape the rings, coat them in sesame seeds, and freeze them on a baking tray until solid before transferring them to a bag. When ready to bake, let them thaw and rise at room temperature until they have doubled in size before placing them in the oven.
Reheating: To regain that signature crunch, reheat Koulouri in a preheated oven or air fryer at 180°C for 3 to 5 minutes. A toaster or panini press also works brilliantly for a quick fix. Avoid the microwave, as it will make the bread rubbery and the sesame seeds lose their toasted appeal.
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