Thessaloniki Sesame Bread Rings (Koulouri Thessalonikis)

Name: Thessaloniki Sesame Bread Rings (Koulouri Thessalonikis)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Greece
Ingredients: 1 ¼ cups (300 ml) warm water; 2 tsp (6 g) active dry yeast; 1 tsp (5 g) sugar; 3 ½ cups (440 g) bread flour; 1 ½ tsp (9 g) fine sea salt; 2 tbsp (30 ml) olive oil; 1 cup (150 g) sesame seeds; ⅓ cup (80 ml) warm water (for sesame glaze)

Κουλούρι Θεσσαλονίκης Koulouri ThessalonikisSay it: koo-LOO-ree theh-sa-lo-NEE-kees

By the Passport Plate editors. Published November 15, 2026.

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Koulouri Thessalonikis are the iconic sesame-coated bread rings that have been a breakfast and street-food staple in Thessaloniki and throughout Macedonia for generations. These golden rings boast a chewy interior and a crisp, nutty crust from their generous coating of toasted sesame seeds. Traditionally eaten plain, split open for sandwiches, or enjoyed with coffee, their simple composition and satisfying texture make them an everyday favorite across Greece.

Thessaloniki Sesame Bread Rings (Koulouri Thessalonikis)

Κουλούρι Θεσσαλονίκης, Koulouri Thessalonikis

Pronounced koo-LOO-ree theh-sa-lo-NEE-kees

Serves: 8
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

8 servings

1 ¼ cups (300 ml)300 ml (1 ¼ cups) warm water
2 tsp (6 g)6 g (2 tsp) active dry yeast
1 tsp (5 g)5 g (1 tsp) sugar
3 ½ cups (440 g)440 g (3 ½ cups) bread flour
1 ½ tsp (9 g)9 g (1 ½ tsp) fine sea salt
2 tbsp (30 ml)30 ml (2 tbsp) olive oil
1 cup (150 g)150 g (1 cup) sesame seeds
⅓ cup (80 ml)80 ml (⅓ cup) warm water (for sesame glaze)

Method

In a small bowl, combine the 1 ¼ cups (300 ml) warm water, yeast, and sugar. Let it stand for 5–8 minutes until frothy.
In a large mixing bowl, whisk together the bread flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and only slightly tacky.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 45–60 minutes until doubled in size.
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Place the sesame seeds in a wide, shallow bowl.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope, then join the ends and pinch firmly to form a ring.
Dip each ring into the ⅓ cup (80 ml) warm water, letting excess drip off, then press both sides firmly into the sesame seeds until evenly and generously coated.
Arrange the coated rings on the prepared baking sheets. Bake for 18–22 minutes, rotating the sheets halfway through, until the rings are deep golden brown and sound hollow when tapped on the bottom.
Transfer to a wire rack and cool for at least 10 minutes before serving.

Regional variants

Some regional versions in Greece incorporate a small amount of grape molasses in the glaze for deeper color and subtle sweetness. Modern adaptations may mix nigella seeds with the sesame or use whole-wheat flour for a heartier ring.

Cook's notes

Bread flour gives the classic chewy texture; all-purpose flour can be substituted but will yield a softer crumb.
The sesame seeds adhere best when the rings are dipped in plain water—ensure the water is warm for even coating.
For the most authentic flavor, use unhulled sesame seeds if available.

Serve with

Strong Greek coffee, olives, or sliced tomatoes and cheese for a quick breakfast sandwich.

Make ahead and storage

Best enjoyed the day they are baked. Store in an airtight bag at room temperature for up to 2 days; refresh in a 350°F (175°C) oven for 5 minutes to restore crispness.

Thessaloniki Sesame Bread Rings (Koulouri Thessalonikis)