Kastamonu Simidi is a traditional, sesame-free bagel unique to the Kastamonu region of Turkey. Made from a mixture of wheat flour, water, salt, and fresh yeast, the dough undergoes a series of meticulous steps that contribute to its distinctive texture and flavor. The dough is first rested for 20-25 minutes, allowing it to rise and develop flavor. Then, it is shaped into strands, twisted into loops, and submerged into a hot mixture of apple or grape molasses. This unique soaking process gives the simit its characteristic sweetness and slight gloss on the surface.

Once soaked, the Kastamonu Simidi is baked in the oven, resulting in a thick, crunchy crust that is both shiny and golden brown. Unlike most Turkish bagels, Kastamonu Simidi does not contain sesame seeds, which is why it is also called “kazan simidi,” “sade simit,” or “kel simit.” The absence of sesame sets it apart from other simits and enhances its flavor, which is more focused on the natural sweetness of the molasses and the yeastiness of the dough.

One of the defining features of Kastamonu Simidi is its firm texture, a result of the dough's strength and the method by which the strands are tied and baked. The bread holds up well over time, maintaining its crunch even as it cools, which makes it perfect for enjoying with various accompaniments like cheese, olives, or as part of a larger Turkish breakfast.

In addition to its texture and flavor, the bread's preparation in Kastamonu also reflects the region's cultural heritage and traditional baking techniques. The dough's kneading and shaping, combined with the molasses soaking and the baking process, all require great care and expertise, passed down through generations of local bakers.

Kastamonu Simidi is more than just a simple bread—it is a piece of the region's culinary history. It is often consumed as a snack or paired with meals, particularly during special occasions or family gatherings. The bread's rustic charm and unique taste make it a beloved part of Kastamonu's food culture, celebrated for its authenticity and the traditional methods used in its production.