Moldovan Covrigi
The Quirky Foodster Team
Ingredients
- Bread flour — 3 cups (375 g / 13 oz)
- Active dry yeast — 1.5 tsp
- Warm water — 1 cup (240 ml / 8 fl oz)
- Sugar — 1 tbsp
- Salt — 1.5 tsp
- Oil — 1 tbsp
- Water, for boiling, plus 2 tbsp baking soda — 4 cups
- Egg, beaten, for glazing — 1
- Sesame or poppy seeds, for topping
Method
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a bowl, then add the yeast mixture and oil, kneading for 8–10 minutes until smooth.
- Cover and let rise for 1 hour, or until doubled.
- Divide the dough into portions, roll each into a long rope, and shape into a ring, pinching the ends together.
- Bring the water with baking soda to a boil in a large pot.
- Boil each ring for 30 seconds per side, then drain and place on a baking tray.
- Brush with beaten egg and sprinkle with sesame or poppy seeds.
- Preheat the oven to 200°C (400°F) and bake for 18–20 minutes until deeply golden.
Introduction: Chewy, ring-shaped bread pretzels topped with sesame or poppy seeds, a favourite grab-and-go snack sold across Moldova.
Cultural Background: Covrigi are sold from street stalls and small bakeries throughout Moldovan towns and cities, their chewy texture achieved through a quick boil before baking, similar to the technique used for classic pretzels found across Central and Eastern Europe.
Tips: The brief boil in baking soda water is what gives covrigi their characteristic chewy crust — don’t skip this step. Work quickly when shaping so the dough doesn’t overproof before boiling.
Variations: Add a sprinkle of coarse salt instead of seeds for a savoury variation. Make a sweet version with a light sugar glaze after baking.
Storage: Store in an airtight container at room temperature for up to 2 days; best the day they’re made.
Reheating: Warm briefly in an oven at 160°C (325°F) for 5 minutes to refresh.
Nutrition: Per serving (approx., 1 covrig): 220 kcal, 7 g protein, 4 g fat, 40 g carbohydrate.
FAQs:
Q: Why boil the dough before baking?
A: The brief boil in an alkaline solution gives the crust its
Q: Can covrigi be made without baking soda?
A: Baking soda is standard for this style; without it, the
- Bread flour — 3 cups (375 g / 13 oz)
- Active dry yeast — 1.5 tsp
- Warm water — 1 cup (240 ml / 8 fl oz)
- Sugar — 1 tbsp
- Salt — 1.5 tsp
- Oil — 1 tbsp
- Water, for boiling, plus 2 tbsp baking soda — 4 cups
- Egg, beaten, for glazing — 1
- Sesame or poppy seeds, for topping
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