# Qagħaq tal-Ġulġlien (Maltese Sesame Rings)

Source: https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/

Traditional Maltese sesame rings with a crisp crust, tender crumb, and fragrant aniseed. A simple bakery classic for tea or snacking.

Prep time: 35 minutes (plus rising time)
Cook time: 25 minutes
Servings: 10-12 rings
Tags: bread, sesame, maltese-classic, bakery, snack, traditional, vegetarian



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 500g plain flour (all-purpose 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

1. **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.

2. **Knead and rise**: Knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.

3. **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.

4. **Coat with sesame**: Brush each ring with beaten egg or water, then sprinkle generously with sesame seeds. Leave to rest for 20 minutes.

5. **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




## Explore the collections

- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)

- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)

- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)


## Serve with or cook next

- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the sesame rings with spiced coffee.

- [Qagħaq tal-Għasel (Maltese Honey Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/): Try a filled ring pastry with treacle and citrus.

- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Bake almond macaroons for a softer, chewy contrast.