Simit (Turkish Bagels)

Combine the milk (or water), flour, and starter.

Let it rest for a 30-minute autolyse.

Work in the honey, add the butter and olive oil, and incorporate the salt at the end.

Let it ferment at room temperature until doubled in size (3-4 hours) with 2-3 stretch and folds, or 1 hour in a warm spot, followed by a fold and an overnight rest in the fridge.

Divide the fermented dough into 8 portions and round each piece.

Let them rest under a towel for 10 minutes.

Roll into short, thick ropes and lightly coat with olive oil.

Let them rest for another 20 minutes under a towel.

Dissolve the malt molasses in hot water and let it cool to room temperature.

Shape the simits, dip them in the syrup, and roll in toasted sesame seeds.

Proof for 1-2 hours until doubled in volume.