Ingredients
Dough
- 500 gstrong white flour
- 7 ginstant yeast
- 300 mlwarm water
- 2 tbspoil
- 1 tbspsugar
- 1½ tsp salt
Bath
- 2 litreswater
- 2 tbspbicarbonate of soda
- 1 tbspsugar
To finish
- 1egg, beaten
- sesame seeds
- poppy seeds
- coarse salt
Directions
- Mix the flour, yeast, sugar and salt, add the warm water and oil, and knead for 10 minutes into a firm smooth dough.
- Keep it firmer than an ordinary bread dough. A slack one will not hold its ring shape through the boiling bath.
- Cover and prove for about 1 hour.
- Divide into ten and roll each piece into a rope about 40 cm long, tapering towards the ends.
- Form each rope into a ring, overlapping and pressing the ends together firmly, or twist it into the classic pretzel knot.
- Rest the shaped rings uncovered for 15 minutes so a slight skin forms on the surface.
- Bring the water to the boil with the bicarbonate of soda and sugar, using a wide pan because it foams up considerably.
- Drop the rings in two at a time for 30 seconds only, turning them once.
- That alkaline bath is what gives covrigi their glossy mahogany crust and their particular flavour, which is the same chemistry as a German pretzel. Skip it and you have baked a bread ring.
- Lift them out with a slotted spoon, drain briefly, and set them on lined trays.
- Brush with beaten egg and press them firmly into sesame or poppy seeds, or scatter with coarse salt.
- Bake at 200°C (400°F) for 15 to 18 minutes, until deep brown.
- Eat them hot from the tray, which is how they are sold from Romanian street kiosks and why there is usually a queue.
Technique
- Thirty seconds in the bath and no more. Longer and the surface turns slippery and the crust bakes soapy.
- The Buzău covrig is the best known regional version, larger and shinier than most.
- They are only really good in the first hour, which is why they are street food rather than shop bread.
Substitutions
- Food-grade lye for a more authentic and much harsher bath, which needs gloves and real care.
- Baked bicarbonate of soda, spread on a tray at 120°C (250°F) for an hour, which is stronger than the untreated kind.
Variations
- Knotted as a pretzel rather than joined into a ring.
- With a sweet cinnamon and walnut filling rolled inside.
- Made small, as covrigei, for children.
History
Boiled-then-baked pretzels sold hot from street kiosks; the Buzău covrig is the best known regional version.
Frequently asked questions
What is Covrigi?
Covrigi is a street food from Romania: ring pretzels with sesame or poppy from street kiosks. Boiled-then-baked pretzels sold hot from street kiosks; the Buzău covrig is the best known regional version.
How long does Covrigi take to make?
Covrigi takes 30 min plus 1 hr 15 min rising of preparation and 20 min of cooking. The recipe makes 10 pretzels. It is rated medium to make.
What can I substitute in Covrigi?
Yes, within limits. Food-grade lye for a more authentic and much harsher bath, which needs gloves and real care. Baked bicarbonate of soda, spread on a tray at 120°C (250°F) for an hour, which is stronger than the untreated kind.
What is the most important thing to get right in Covrigi?
Thirty seconds in the bath and no more. Longer and the surface turns slippery and the crust bakes soapy.
