-This recipe makes 5 simit rings.
-You can use any kind of fruit molasses for these, just don't use regular sugar cane molasses. Its flavor is too strong here. Maple syrup or agave nectar are both fine substitutes.
-I like to toast my own sesame seeds. Buy raw sesame seeds and put them into a large, dry pot over medium-high heat. Stir constantly until the seeds swell and brown. Remove from the pan into a large dish to cool completely, then store them in an airtight container. They're nice to have on hand because you can use them in many other things like stir-fries, cookies, or sprinkling onto dips.
-For darker, crunchier simit, leave them to bake in the oven for a few minutes longer.
-These can be frozen after you've baked and cooled them down. Put them into an airtight zip bag and when you want to eat one, leave it on the counter to thaw. Then toast in the oven to revive the texture.