Koulóuria (Greek Sesame Bread Rings)

"Posted for the World Zaar Tour 2005."
photo by butexazet photo by butexazet
photo by butexazet
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
2hrs 10mins
8 bread rings




  • Mix all ingrdients EXCEPT sesame seeds to form a dough and knead by hand for approximately 10 minutes.
  • You might need to add a little more flour, the dough should be soft but not sticky.
  • Cover and let dough rise for about 30-50 minutes or until dough has doubled in size.
  • Meanwhile preheat oven (440°F, 225°C) and grease baking tray or cover it with baking paper. Put a wide ovenproof dish filled with hot water on the bottom of the oven to have steam, which will make for a better result.
  • Knead dough a second time and divide into 8 portions.
  • Form each part into 13-14 inch long roll (about 3/4-1 inch thick). Shape into rings and press ends together.
  • Put some warm water into a large bowl. Put sesame seeds on a plate.
  • Carefully dip rings into warm water and then into sesame seeds to cover them on both sides.
  • Put rings on baking tray and let rise for another 10 minutes.
  • Bake for about 25-35 minutes.
  • Koulóuria are done, when they are golden brown. Remove from oven and let cool completely.

Questions & Replies

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  1. Thorsten
    The Koulóuria are easy to make and the seasme add a wonderful flavor to these bread rings or curls. The have a frim but still fluffy texture. Do not overbake them.
  2. Chef Kate
    Delicious rolls. I was unsure what it meant to form "curls" so I plaited the strips and then made them into rings. They worked out fine, looked very pretty (despite the fact that all I had were black sesame seeds_ and tasted great.
  3. Chef TKN
    SO WONDERFUL! I made this for my Greek father, I am sure he will love it. I had to add just a titch more water, I used canola oil, and it did take a lot of sesame seeds! I used my mixer with the dough hook to avoid all the work. It took about 40 min. to rise. I used parchment paper and it was great. The only thing was they were almost over-baked at 25 minutes in my oven, so be careful on the time! They were perfectly crunchy on the outside and perfectly soft on the inside! It's like a sesame bagel. A++++


Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
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