Romanian Covrigi
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Warm water — 360 ml (12 fl oz)
- Salt — 2 tsp
- Baking soda, for boiling — 60 g (2 oz)
- Coarse salt or sesame 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 large bowl, then add the yeast mixture, kneading for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled.
- Divide the dough into portions and roll each into a long rope, then shape into a ring, pinching the ends together.
- Bring a large pot of water to a boil with the baking soda.
- Boil each ring for 30 seconds per side, then drain.
- Place on a baking tray, top with coarse salt or sesame seeds.
- Preheat the oven to 220°C (425°F) and bake for 15–18 minutes until deeply golden.
Introduction: Chewy, ring-shaped pretzels topped with salt or sesame seeds, a beloved and iconic Romanian street food snack.
Cultural Background: Covrigi are a ubiquitous sight across Romanian cities, sold from carts and kiosks on nearly every street corner, their chewy texture and simple toppings making them a favourite everyday snack for people of all ages.
Tips: The brief boiling step in baking soda water is essential for the chewy, characteristic pretzel-like crust. Top generously with salt or sesame seeds immediately after boiling, while the surface is still wet, so the topping adheres.
Variations: Top with a mix of salt and poppy seeds for variety. Serve warm, straight from the oven, for the best texture.
Storage: Store at room temperature in a paper bag for up to 1 day; best eaten fresh.
Reheating: Warm briefly in an oven at 180°C (350°F) for 5 minutes to refresh.
FAQs:
Q: Why are covrigi boiled before baking?
A: This step, similar to making bagels, gives the pretzel its characteristic chewy interior and shiny, crisp crust.
Q: Where are covrigi typically sold?
A: Street carts and kiosks throughout Romanian cities, making them one of the most accessible and popular street snacks.
- Bread flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Warm water — 360 ml (12 fl oz)
- Salt — 2 tsp
- Baking soda, for boiling — 60 g (2 oz)
- Coarse salt or sesame seeds, for topping
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