Reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
  • makes 5 loaves
  • 4 cups (500 g) all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp instant dry yeast
  • 2 tsp sea salt
  • ¼ cup oil
  • 1½ cups warm water
  • 1 cup sesame seeds
  • 3 Tbsp water
  1. In the bowl of a stand mixer fitted with the dough hook, mix flour, sugar, yeast, and salt on low until combined.
  2. Add oil and water; knead on medium speed for 7 minutes.
  3. Increase speed to medium-high and knead for 1-2 minutes or until smooth.
  4. With oiled hands, transfer to an oiled bowl; cover with plastic wrap. Let rise for 30 minutes in a warm spot.
  5. Turn out dough onto a floured surface, knead into a log, and divide into 5 equal pieces (185 g each).
  6. Roll each piece into a rope. Starting from the middle outward, roll it out further to lengthen; seal the ends together to form a loop. Repeat with remaining dough.
  7. Rest, covered, for 30 minutes.
  8. Moisten sesame seeds with water in a medium bowl. Line 2 baking sheets with parchment paper. Pour sesame mixture onto a surface. Working with 1 piece at a time, press dough loops into the sesame while pulling to elongate the loop. Transfer to prepared baking sheet; repeat with remaining loops, adding more sesame seeds if needed.
  9. Cover; rest while oven heats to 425°F.
  10. Bake on the middle rack for 15-17 minutes or until deeply golden. Transfer to a rack to cool.
Try This: Fold 1 tablespoon fennel seeds into the dough.
Recipe by Between Carpools at