Very few things are as iconic to everyday Greek life as these sesame-covered bread rings, called koulouria, which are sold every morning by street vendors throughout the country. People grab one of their way to work, often to have it later with their coffee in the office, or, as they run their morning errands. I remember looking forward to the smell of these koulouria every morning, when I was a young student on my way to my grammar school in northwestern Greece. I also remember lining up with my classmates to get one of these warm bread rings during our mid-morning break, clutching the equivalent of a few cents in our palms.
I knew I wanted to do a bread recipe for this week’s post when my daughter told me the other day how much she misses my fresh bread. Since she is coming to visit us for a few days next week, I thought it would be a good idea to try something new. These Greek bread rings came to mind, as I had never attempted making them before. I was pleasantly surprised to find out how quickly they came together, and, how few steps were needed to make this classic Greek street fare.
Step by Step – How to make the Greek Bread Rings (koulouria)
1. Gather all the ingredients for this recipe
2. Make the dough and form 10 balls (oops – I had to correct afterwards and make two more)
3. Form the dough rings on an oiled surface
4. Dip in the dough rings in water and roll in sesame seeds
5. Place on baking sheets to bake 
6. Bake for about 12 minutes. Enjoy!
The technique of dipping the dough rings into warm water, so the sesame seeds stick to them, reminds us of the method used to make bagels. I experimented with two kinds of bread rings, one slightly thicker and one thinner. The thicker ones tasted a lot like soft sesame seed bagels, while the thinner ones had a crispier crust, but still-soft crumb. Both are equally delicious!
With Lent starting soon (or having started already for some), these easy Greek bread rings with sesame seeds are perfect for those observing a vegetarian diet, or, simply trying to cut down on fat for a few weeks. Judging by how quickly my family polished off half of them, I know this recipe is a real keeper, so do make them this weekend and let me know in the comments below what you thought of them!
Here is the recipe for the Greek Bread Rings (koulouria)
- 3 cups AP flour
- ½ cup whole wheat flour
- 1½ tsp. sea salt
- 2 TBSP. sugar (or honey)
- 1¼ cups lukewarm water
- 2 packages of active dry yeast
- For the coating:
- 2 cups of room temperature water
- 2 TBSP. sugar
- --- sesame seeds
- --- melted butter to brush on
- Mix the flours and the salt in the bowl of a stand mixer equipped with a hook. Set aside. Pour the water into a larger glass measuring cup and stir in the yeast and the sugar, until the yeast is dissolved. Let the liquid rest for 5 minutes until the yeast becomes foamy.
- With the motor running, add the liquid ingredients to the dry ingredients and beat on medium speed for about 5 minutes, until it forms a soft, elastic dough. The dough should be easy to handle and it should pull away from the bottom and the sides of the bowl. If the dough is too dry, add a tablespoon of water; if it is too wet, add a tablespoon of flour. Grease the bowl with olive oil, place the dough back into the bowl, cover with plastic wrap, and allow it to rest for one hour, or until it has doubled in size.
- Preheat the oven to 375°F Convection/Fan.
- To make the coating, fill a bowl with about 2 cups of room temperature water. Add the sugar and mix well to dissolve. Put the sesame seeds in a separate, shallow bowl.
- Brush some olive oil on to a clean work surface. Turn out the dough onto the surface, cut it into 10 pieces, and form smooth balls of uniform size.
- Roll each ball by hand in to a long roll (like a sausage). Bring the two edges together to form a circle. Try to make the 10 circles all the same size and shape so they bake evenly.
- 7. Dip each bread ring into the bowl with water and sugar, gently shake off the excess water, and dip the ring (on both sides) into the bowl with the sesame seeds. Place the coated ring on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden. Remove from the oven and place on a rack. Brush gently with some melted butter while they are still hot and serve!
These rolls are best on the day they are made. You can save half of the dough in the refrigerator, and work with the other half!
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This sounds like great fun, and looks delicious!
Thank you Kathy! They are easy to make and taste much better than bagels… Add a piece of Feta cheese and you have a great snack! ?
Do you really need two packages of yeast for this recipe? It seems like a lot for only 3 1/2 cups of flour. I’m excited to make them but want to be sure before I start.
Hi Catherine,
Yes, you do need two packages of yeast for this recipe! This is such a tasty recipe and I hope you like it too!
Can you refrigerate the dough and make just a couple at a time?
You certainly can! Use only what you need, they taste best when they are fresh!
Koulouria were one of my favorite treats growing up in Greece. My mother did not allow me to buy them on the street, saying they were covered with car exhaust and dirt, but when I was alone I bought them, and they were delicious! I look forward to making them for my family!
Such a favorite recipe, Lisa, I hope you get to try it!
I enjoyed making these koulouria and my family loved eating them. Any tips on how to make them crispier and harder?
So glad you enjoyed making them, Soulla! These are typically not very hard. But, if you cook them a little longer, they will get a bit crispier:)
How would these breads turn out if the dough wasn’t in the ring form? Our Summer heat is very hight right now, so am unable to bake some koulouri. When baked, is the crumb fine grain kike bagels? Love your recipe. Had already Pinned it last week before I got a heads up on it, again, today. Just subscribed to your blog,
Hi Beverly, You can shape the dough into long sticks, it doesn’t have to be in the ring form. They are not too hard to make and the crumb is not as dense as the bagels…. Thank you for subscribing to my blog:)
Do you need the sugar in the dipping water and can I make them without a food processor
The sugar in the dipping water help the sesame seeds stick to the rings, just like with bagels. You can certainly make the dough by hand, it will just take a little longer!
Easy to make but mine turned out very pale in spite of keeping them longer in the oven. Otherwise, nice flavor!
Hi Corina, thank you for your message. Every oven is different and if yours turned out pale, they either need even more time in the oven or, you can move them to the upper rack of the oven during the last few minutes of baking! I hope this helps!