A simit is a Turkish sesame-coated bread ring that resembles a slender bagel formed from twisted dough. It’s a street-food favorite that’s typically eaten at breakfast, but we think it’s also great with dips and spreads or alongside soups and stews. True simits are dipped in a mixture of water and pekmez (grape molasses) before they’re dredged in sesame seeds and baked. The result is a golden, lightly crunchy exterior that contrasts a pleasantly chewy crumb, with a subtle sweetness and the earthy, nutty flavor of sesame. Instead of pekmez, we use a combination of honey and molasses, which lends sweetness and helps with browning. We like the speckled look of a couple tablespoons of black sesame mixed into white sesame, but it’s fine to use only white. The rings are best eaten within a few hours of baking, but they will keep in an airtight container for a couple days. To rewarm, lay the rings on a baking sheet and place in a 375°F oven for about eight minutes.