Traditional Romanian Covrigi Recipe

Ingredients

  • 500 grams of all-purpose flour
  • 25 grams of fresh yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 300 ml of warm water
  • 2 tablespoons of sunflower oil
  • 1 egg for brushing
  • Coarse salt for sprinkling
  • 3 liters of water for boiling
  • 1 tablespoon of baking soda for boiling

Steps and instructions

  1. In a large bowl, dissolve the yeast and sugar in warm water and let it sit for 10 minutes until it becomes frothy.
  2. Add the flour, salt, and oil to the yeast mixture. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a clean towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
  5. After the dough has risen, divide it into small pieces and shape each piece into a rope, then shape the rope into a ring, pinching the ends to seal.
  6. Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
  7. In a large pot, bring 3 liters of water to a boil. Add the baking soda to the boiling water.
  8. Dip each dough ring into the boiling water for about 30 seconds, then place them on the prepared baking sheet.
  9. Brush each dough ring with the beaten egg and sprinkle with coarse salt.
  10. Bake in the preheated oven for about 20 minutes, or until the covrigi are golden brown.
  11. Let the covrigi cool on a wire rack before serving.

Tools for making

Recipe variations

  • Whole wheat flour can be used instead of all-purpose flour for a healthier option.
  • Add toppings such as sesame seeds, poppy seeds, or grated cheese before baking for added flavor.
  • Include a filling inside the covrigi, such as melted cheese, ham, or chocolate.
  • Replace the sunflower oil with melted butter for a richer taste.
  • For a vegan version, use plant-based milk instead of water and substitute the egg wash with non-dairy milk or oil.
  • Experiment with different seasonings or herbs, such as garlic powder, rosemary, or paprika, to add a unique twist.
  • Make mini covrigi by dividing the dough into smaller portions and shaping them into smaller rings.
  • Try baking the covrigi on a pizza stone or a cast iron skillet for a different texture.
  • For a sweet version, sprinkle the covrigi with powdered sugar or cinnamon sugar after baking.
  • Replace the yeast with sourdough starter for a tangier flavor profile.

Recipe overview

Covrigi is a beloved Romanian street food, similar to a pretzel, that you'll now be able to make right in your own kitchen! This recipe takes you through the process of making these delicious snacks from scratch. You'll start by preparing a simple yeast dough, shaping it into characteristic rings, and then boiling them briefly before baking to achieve the perfect chewy texture. The final touch is a brushing of egg and a sprinkle of coarse salt, creating a beautiful golden finish and a satisfying salty kick. Expect to be hands-on with the dough and to fill your kitchen with the inviting aroma of freshly baked goods. The recipe takes around 90 minutes, with plenty of rising and baking time. Enjoy these covrigi as a snack on their own, or pair them with your favorite dips or spreads!

Common questions

  1. Can I use instant yeast instead of fresh yeast? Yes, you can use instant yeast as a substitute for fresh yeast. Use 7 grams of instant yeast instead of 25 grams of fresh yeast in this recipe.
  2. How long should I knead the dough? Knead the dough for about 10 minutes, or until it becomes smooth and elastic.
  3. How long should I let the dough rise? Let the dough rise for about 1 hour, or until it doubles in size.
  4. Can I skip the step of boiling the covrigi? Boiling the covrigi in water with baking soda gives them their unique texture and flavor. Skipping this step may result in a different outcome.
  5. Can I add different toppings to the covrigi? Yes, you can customize the toppings of your covrigi. Besides coarse salt, you can add sesame seeds, poppy seeds, or any other desired toppings.
  6. How should I store the covrigi? Once cooled, store the covrigi in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the dough ingredients together.
  • Baking Sheet - A flat sheet pan used for baking the covrigi in the oven.
  • Parchment Paper - Used to line the baking sheet to prevent sticking.
  • Wire Rack - A rack used for cooling the baked covrigi.
  • Large Pot - A pot used for boiling the covrigi before baking.
  • Basting Brush - Used for brushing the beaten egg onto the covrigi before baking.
  • Flour for dusting - Used for dusting the work surface while kneading the dough.
  • Clean Towel - Used for covering the dough while it rises.
  • Measuring Spoons - Used for accurately measuring the sugar, salt, and baking soda.
  • Measuring Cup - Used for accurately measuring the warm water and sunflower oil.

Origin stories

Covrigi, round pretzels sprinkled with coarse salt, are a beloved street food staple in Romania. Legend has it that the covrig was invented in the Middle Ages by a monk who wanted to create a food that represented both the religious and the mundane worlds. He shaped the dough into a circle to symbolize eternity, and sprinkled it with coarse salt to represent the hardships of life. The covrig quickly became popular among the people of Romania, and it remains a favorite snack to this day. Walking down the streets of Bucharest, you'll likely catch the scent of fresh covrigi wafting from small bakeries, a reminder of the country's rich culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.