Qagħaq tal-Ġulġlien (Maltese Sesame Rings)
Traditional Maltese sesame rings with a crisp crust, tender crumb, and fragrant aniseed. A simple bakery classic for tea or snacking.
Ingredients
- 500g plain flour or bread flour
- 7g dried yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp aniseed
- 60ml olive oil
- 260-300ml lukewarm water
- 100g sesame seeds
- 1 egg, beaten, or water for brushing
Instructions
- Make the dough: Mix the flour, yeast, salt, sugar, and aniseed in a large bowl. Add the olive oil and enough lukewarm water to form a soft dough.
- Knead and rise: Knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.
- Shape the rings: Divide the dough into 10-12 pieces. Roll each piece into a rope, join the ends firmly, and place on lined baking trays.
- Coat with sesame: Brush each ring with beaten egg or water, then sprinkle generously with sesame seeds. Leave to rest for 20 minutes.
- Bake: Preheat the oven to 200°C (fan 190°C). Bake for 20-25 minutes until golden and hollow-sounding when tapped.
Qagħaq tal-Ġulġlien are Maltese sesame rings, often bought from bakeries and eaten with tea, coffee, or as a simple snack. They are fragrant with aniseed and covered with sesame seeds, giving them a distinctive Maltese bakery flavour.
Serving Suggestions
- Serve with tea or coffee
- Eat plain, with butter, or with ġbejna
- Add to a breakfast or snack table
- Good with dips such as bigilla
Traditional Notes & Tips
- Aniseed gives the rings their familiar aroma
- Seal the ends well so the rings do not open while baking
- Sesame seeds should be generous, not decorative
- Some versions are crisp and dry, while others are softer and bread-like
- Store in an airtight container once cooled