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Covrigi
Romanian Pretzels
Covrigi are traditional Romanian pretzels, a popular street food known for their chewy interior and slightly crisp exterior. Made from a simple yeast dough, they are boiled briefly in a baking soda solution before baking, which gives them their characteristic texture and glossy finish. Often sprinkled with salt or sesame seeds.
đ§ Ingredienser
- 500 g All-purpose flour
- 300 ml Warm water
- 25 g Fresh yeast(or 7g active dry yeast)
- 1 tsp Sugar(for yeast activation)
- 1 tsp Salt
- 2 tbsp Sunflower oil(plus extra for greasing)
- 3 liters Water(for boiling)
- 1 tbsp Baking soda(for boiling water)
- 1 large Egg(beaten, for egg wash)
- Coarse salt(for sprinkling)
- Sesame seeds(optional, for sprinkling)
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, dissolve the fresh yeast (or active dry yeast) and 1 tsp sugar in the warm water. Let it sit for about 10 minutes until frothy.
đĄ Proffstips: Ensure the water is warm, not hot, to avoid killing the yeast. - 2
Make the dough: In a large bowl, combine the flour and 1 tsp salt. Add the frothy yeast mixture and 2 tbsp sunflower oil. Mix until a shaggy dough forms.
- 3
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Shape the covrigi: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a long rope (about 22 cm or 9 inches). Shape each rope into a ring or pretzel shape, pinching the ends to seal.
đĄ Proffstips: Keep your hands lightly oiled or floured to prevent sticking. - 5
Second rise: Place the shaped covrigi on a baking sheet lined with parchment paper. Cover them loosely with a clean towel and let them rise for another 30-45 minutes.
- 6
Boil the covrigi: While the covrigi are rising, preheat your oven to 200°C (400°F). In a large pot, bring the 3 liters of water to a rolling boil. Carefully add the 1 tbsp baking soda to the boiling water (it will foam vigorously).
- 7
Dip and bake: Using a slotted spoon, carefully dip each covrigi into the boiling water for about 30 seconds. Remove them and place them back on the parchment-lined baking sheet. Brush the tops with the beaten egg wash and sprinkle generously with coarse salt or sesame seeds.
đĄ Proffstips: Work in batches to avoid overcrowding the pot. - 8
Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Let them cool slightly on a wire rack before serving.
đĄ Proffstips
- âFor a softer covrigi, you can replace some of the water with milk.
- âEnsure the baking soda is added to vigorously boiling water for the best effect.
- âCovrigi are best enjoyed fresh, but can be stored in an airtight container for a day or two.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Fillings: Some modern variations include fillings like cheese, chocolate, or jam.
- Toppings: Poppy seeds, caraway seeds, or a mix of seeds can be used instead of or in addition to sesame seeds and salt.
- Sweet Covrigi: For a sweeter version, increase the sugar in the dough and omit the salt topping.