Ingredients
Dough
- 600 gstrong white flour
- 300 mlwarm water
- 10 ginstant yeast
- 10 gsalt
- 20 gsugar
- 30 gbutter, softened
Boiling water
- 3 litreswater
- 2 tbsphoney or sugar
Topping
- sesame seeds
- poppy seeds
- coarse salt
Optional
- grated cheese
- dried onion
Directions
- Mix the flour, yeast, salt and sugar, then work in the warm water and softened butter. Knead 10 minutes to a firm, smooth dough that is noticeably stiffer than a sandwich loaf dough.
- Keep the dough firm and low in water. Prove for 1 hour until roughly doubled. Divide the dough into 12 pieces, then divide each of those in half again.
- Roll each half into a long thin rope about 40 cm long. The visible braid is the signature of an obwarzanek and it must be twisted rather than plaited, which is a different look.
- Bring the twisted rope round into a ring and press the ends firmly together, rolling the join to seal it. Seal the join properly, because a ring that comes apart in the boiling water cannot be saved.
- Rest the rings 15 minutes on a floured board. Bring the water to a boil and stir in the honey. Boil the rings two or three at a time for about 30 to 45 seconds, turning them once. Keep the boil brief. Half a minute is enough to gelatinise the surface starch, and a longer boil gives a thick gummy skin.
- Lift them out with a slotted spoon and drain them briefly on a rack. Press each ring straight into a tray of seeds or salt while it is still wet. Top them immediately, because the surface dries within a minute and nothing sticks after that.
- Bake at 220°C (430°F) for 15 to 20 minutes until deep golden and glossy. They should be crisp outside and chewy inside, and they are quite hard compared with a bagel.
Technique
- They are lighter and drier than a bagel and the twist makes them look quite different.
- Salt, poppy seed and sesame are the traditional toppings, and cheese and onion are modern.
- Around 150,000 are said to be sold in Kraków every day.
Substitutions
- Sugar in place of honey in the boiling water.
- Any seed topping.
Variations
- With cheese or dried onion on top.
- Precel, the related Polish pretzel.
- Made smaller as a snack ring.
History
Recorded in Kraków royal court accounts from 1394 and sold from blue street carts; it received EU protected geographical status in 2010.
Frequently asked questions
What is Obwarzanek krakowski?
Obwarzanek krakowski is a bread & pastry from Poland: braided ring of boiled and baked dough sprinkled with salt or poppy seed. Recorded in Kraków royal court accounts from 1394 and sold from blue street carts; it received EU protected geographical status in 2010.
How long does Obwarzanek krakowski take to make?
Obwarzanek krakowski takes 40 min plus 1 hr rising of preparation and 20 min of cooking. The recipe makes 12 rings. It is rated medium to make.
What can I substitute in Obwarzanek krakowski?
Yes, within limits. Sugar in place of honey in the boiling water. Any seed topping.
What is the most important thing to get right in Obwarzanek krakowski?
Roll each half into a long thin rope about 40 cm long. The visible braid is the signature of an obwarzanek and it must be twisted rather than plaited, which is a different look.
