Thessaloniki Sesame Bread Ring (Koulouri Thessalonikis)

Name: Thessaloniki Sesame Bread Ring (Koulouri Thessalonikis)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Greece
Ingredients: 4 cups (500 g) bread flour or all-purpose flour, plus extra for dusting; 1 1/4 cups (300 ml) lukewarm water; 2 tsp (7 g) instant yeast (or 20 g fresh yeast); 2 tbsp (25 g) granulated sugar; 1 1/2 tsp (9 g) fine sea salt; 2 tbsp (30 ml) olive oil or sunflower oil; 2 tbsp (30 ml) grape molasses (petimezi) mixed with 2 tbsp (30 ml) warm water, or 1 tbsp (12 g) sugar dissolved in 3 tbsp (45 ml) water; 1 1/2 cups (200 g) sesame seeds

Κουλούρι Θεσσαλονίκης Koulouri ThessalonikisSay it: koo-LOO-ree theh-sah-loh-NEE-kees

By the Passport Plate editors. Published November 6, 2026.

Jump to recipe Pin it

Koulouri Thessalonikis is the soft, fluffy sesame bread ring sold from carts across Thessaloniki, especially at breakfast. Unlike leaner Athens-style rings, this version has a tender crumb from a little sugar and oil, a golden crust, and a generous coat of toasted sesame. The dough is shaped into loops, dipped in grape molasses, and baked until fragrant. It is eaten on its own or with coffee, and its simple, nutty sweetness makes it a beloved everyday street bread.

Thessaloniki Sesame Bread Ring (Koulouri Thessalonikis)

Κουλούρι Θεσσαλονίκης, Koulouri Thessalonikis

Pronounced koo-LOO-ree theh-sah-loh-NEE-kees

Serves: 6
Prep: 30 min
Cook: 20 min
Total: 50 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten, sesame. Check labels on packaged ingredients.

Ingredients

6 servings

Dough

4 cups (500 g)500 g (4 cups) bread flour or all-purpose flour, plus extra for dusting
1 1/4 cups (300 ml)300 ml (1 1/4 cups) lukewarm water
2 tsp (7 g)7 g (2 tsp) instant yeast (or 20 g fresh yeast)
2 tbsp (25 g)25 g (2 tbsp) granulated sugar
1 1/2 tsp (9 g)9 g (1 1/2 tsp) fine sea salt
2 tbsp (30 ml)30 ml (2 tbsp) olive oil or sunflower oil

Sesame coating

2 tbsp (30 ml)30 ml (2 tbsp) grape molasses (petimezi) mixed with 2 tbsp (30 ml) warm water, or 1 tbsp (12 g) sugar dissolved in 3 tbsp (45 ml) water
1 1/2 cups (200 g)200 g (1 1/2 cups) sesame seeds

Method

Whisk the yeast and sugar into the lukewarm water in a large bowl and let stand for 5–10 minutes, until the surface looks creamy and slightly bubbly.
Add the flour, salt, and oil. Mix with a wooden spoon, then knead on a lightly floured counter for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky; add a spoonful of flour or water if needed.
Shape the dough into a ball, place in a large bowl, cover, and let rise in a warm spot for 1–1 1/2 hours, until doubled in size and the dough springs back slowly when poked.
Punch down the dough, divide into 6 equal pieces (about 140 g each), and roll each into a tight ball. Cover and rest for 10 minutes to relax the gluten.
Roll each ball into a rope about 20 inches (50 cm) long, then join the ends and pinch firmly to form a ring; make the hole wide, about 2 inches (5 cm), because it will close as it rises.
Place the rings on parchment-lined baking sheets, cover, and proof for 30–40 minutes, until puffy and nearly doubled.
Preheat the oven to 400°F (200°C). Put the molasses wash in a shallow bowl and the sesame seeds in another. Dip each ring in the wash, then press it into the sesame seeds on both sides, coating generously.
Arrange the coated rings on the lined sheets, leaving room to spread, and bake for 18–22 minutes, until deep golden brown and the sesame is toasted; rotate the trays halfway through if baking in batches.
Transfer to a wire rack and cool for at least 10 minutes before eating; the crust firms as it cools.

Regional variant: Athens-Style Sesame Ring (Koulouri Athinas)

Make the same dough but reduce the sugar to 1 tsp (4 g) and omit the oil, then shape slightly thinner rings and bake at 425°F (220°C) for 15–18 minutes. The result is leaner, crustier, and a little denser—the classic Athenian street koulouri.

Cook's notes

For the most even sesame coat, dip the rings in the wash, let the excess drip off, then press them into sesame on both sides.
If using fresh yeast, dissolve it in the water with the sugar as usual; the dough should feel soft but not sticky.
Bake in batches and do not crowd the rings; trapped steam keeps them from browning.

Serve with

Serve warm or at room temperature with Greek coffee or a glass of milk.

Make ahead and storage

Best the day they are baked; store in a paper bag at room temperature for up to 2 days and refresh in a 350°F (175°C) oven for 3–5 minutes.

Thessaloniki Sesame Bread Ring (Koulouri Thessalonikis)