Homemade Romanian Covrigi

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 30g (2 tbsp) vegetable oil 30g (2 tbsp) vegetable oil
• 2 liters (8 cups) water, for boiling 2 liters (8 cups) water, for boiling
• 60g (1/4 cup) baking soda 60g (1/4 cup) baking soda
• Optional toppings: sesame seeds, coarse salt Optional toppings: sesame seeds, coarse salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
6. 6.
   In a large pot, bring the water to a boil and add the baking soda.
7. 7.
   Divide the dough into equal portions and shape each portion into a pretzel shape.
8. 8.
   Carefully drop the pretzels, one at a time, into the boiling water and let them boil for about 30 seconds on each side.
9. 9.
   Using a slotted spoon, transfer the boiled pretzels to the prepared baking sheet.
10. 10.
    If desired, sprinkle the pretzels with sesame seeds or coarse salt.
11. 11.
    Bake the pretzels in the preheated oven for 15-20 minutes, or until golden brown.
12. 12.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Bread flour — Using bread flour instead of all-purpose flour will result in a chewier texture for the Covrigi.
• Baking soda — Boiling the pretzels in a baking soda solution gives them their characteristic crust and flavor.

Tips & Tricks

• For a shiny crust, brush the pretzels with an egg wash before baking.
• Experiment with different toppings such as poppy seeds or grated cheese for added flavor.
• Serve the Covrigi warm with a side of mustard or a creamy dip for a delicious snack.

Serving advice

Enjoy the Covrigi as a delightful breakfast treat or serve them as an appetizer at your next gathering. They are best enjoyed warm and fresh out of the oven.

Presentation advice

Arrange the Covrigi on a platter, sprinkle them with additional sesame seeds or coarse salt, and serve them alongside a dipping sauce for an eye-catching presentation.