Bisochos or Ka'Ak or Crozettes

Bisochos. Ka’ak. Crozettes. Three names, one beloved Mediterranean ring bread that’s been showing up at Sephardic Jewish, Middle Eastern, and North African tables for centuries. The hand-rolled rings are seeded with anise, fennel, or coriander, brushed with egg, then rolled in sesame seeds before a long, slow bake that turns them into something between a bagel and a savory cookie.

The magic is in the double-bake. After the initial 375°F (190°C) bake gives the rings a golden crust, dropping the oven to 225°F (110°C) and rotating between racks dries them out completely. The result is a hard, crunchy ring that keeps for weeks and gets dunked into coffee or sweet hot tea.

The seed choice changes the personality. Anise leans sweet and licorice-leaning, fennel goes savory-floral, coriander is citrusy. Pick one or blend.

Pro Tips

• Keep the dough on the firm side. Rings need to hold their shape through two rises and a long bake. A wet dough flattens out.
• Roll snakes evenly. Thicker spots stay soft inside while thinner spots dry out, so consistent thickness gives consistent crunch.
• Press the seeded rings firmly onto the pan after dipping. The egg wash glues them down so the sesame stays put.
• Cool on a rack so steam escapes from underneath. Trapped steam softens the bottom crust.

Variations

• Use a mix of sesame and nigella seeds for a classic Sephardic flavor combination.
• Swap fennel for caraway for an Eastern European twist.
• Brush with olive oil and za’atar instead of sesame for a savory tea-time version.