Istanbul Simit GI Certification: Bakeries to Get Official Status

Istanbul to Certify Bakeries for Geographically Indicated Simit

ISTANBUL — Efforts are underway to certify bakeries authorized to produce and sell the geographically indicated Istanbul simit, also known as the Turkish bagel, marking a major step in protecting one of the city's most iconic culinary traditions.

İsmail Şem, Deputy Secretary-General of the Istanbul Commodity Exchange, said only bakeries adhering to the officially approved recipe will be allowed to sell the certified product.

"The right to sell the geographically indicated Istanbul simit will be granted only to those who follow the recipe we prepared," Şem noted.

The application for geographical indication was submitted to the Turkish Patent and Trademark Office on August 13, 2024, and the simit received formal registration on October 8, 2025. Historical sources indicate the simit, which also appeared in Ottoman palace cuisine, has been produced in Istanbul since 1525.

The certified simit must be made with:

• wheat flour
• water
• salt
• fresh yeast
• molasses
• sesame

With dough kneaded for 45 minutes and left to rise for 20–25 minutes. Portions weighing 110–140 grams are shaped into double-twisted rings, dipped in molasses at room temperature, coated with sesame, and baked. The distinguishing features are the cold-molasses dipping technique and the double-strand twisted dough.

With certification now in place, Istanbul is taking significant steps to preserve the authenticity of its beloved simit and ensure future generations enjoy the traditional flavor of this historic treat.