Romanian Pretzel Rings (Covrigi)
Covrigi Say it: koh-VREE-jee
Romanian covrigi are golden, ring-shaped breads sold by the dozen in corner covrigării and eaten warm on the way home. The dough is simple — flour, water, yeast, a little sugar, salt and oil — shaped into ropes and twisted into rings, then dipped in a sweet soda bath so the crust bakes shiny and slightly chewy. Sesame seeds are the classic topping. They taste nutty and faintly sweet, with a crisp shell and a soft, airy crumb.
Romanian Pretzel Rings (Covrigi)
Covrigi
Pronounced koh-VREE-jee
- Serves
- 4
- Prep
- 30 min
- Cook
- 18 min
- Total
- 48 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Soda bath
Topping
Method
Stir the yeast and sugar into the lukewarm water and let stand 8–10 minutes, until the surface turns foamy and smells of bread.
Combine the flour and salt in a large bowl, pour in the yeast mixture and the oil, and mix to a rough, shaggy dough.
Knead on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic and springs back when pressed; it should be soft but not sticky, so add flour only a spoonful at a time.
Cover and leave to rise in a warm spot for 60–90 minutes, until doubled in size and a finger dent stays in the dough.
Knock the dough back, divide it into 12 equal pieces, and roll each into a rope about 10 inches (25 cm) long, slightly tapered at the ends. Bring the ends together and pinch firmly to close a neat ring.
In a shallow bowl, stir the warm water with the sugar and baking soda until dissolved. Dip each ring in, turn once, and lift out, letting the excess liquid drip away.
Set the rings on a parchment-lined baking sheet, 2 inches (5 cm) apart, and scatter sesame seeds over the tops, pressing them on lightly.
Bake at 400°F (200°C) for 15–18 minutes, until deep golden brown and the base sounds hollow when tapped.
Cool on a wire rack for at least 10 minutes; they are at their best still warm.
Regional variants
Sweet versions dusted with sugar or filled with walnut and cocoa appear in Romanian bakeries, and poppy seeds or coarse salt can replace the sesame. A spoonful of lard in place of the oil gives a richer, more old-fashioned crumb.
Cook's notes
- Weigh the flour if you can — too much flour makes the rings dense and bready instead of light.
- The soda bath gives covrigi their glossy, faintly chewy crust, so don't skip it, and let the excess water drip off or the seeds will slide away.
- For a soft crumb, pull them out at the palest golden stage; for a crackly shell, bake until the tops are a deep chestnut brown.
Serve with
Eat warm on their own with coffee or a glass of milk, or split and buttered for breakfast.
Make ahead and storage
Best the day they are baked; keep in a paper bag for up to 2 days and refresh in a 350°F (175°C) oven for 4–5 minutes. Baked rings freeze well for up to 1 month.
