Romanian Pretzel – Covrigei
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5.0
6 reviews
Excellent
Romanian Pretzel – Covrigei
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These Romanian pretzel or covrigei are one of the most popular Romanian snacks. Cheesy, crunchy, and addictive pastry.
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Ingredients
- 3¾ cups all-purpose flour 450 g, Note 2
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter very cold, 250 g
- 3 egg yolks
- 1 tablespoon sour cream /smetana
- 7 oz feta cheese 200 g
- 1 egg for brushing
- caraway seeds
- sesame seeds
- nigella seeds
- parmesan optional
Instructions
- Preheat the oven to 350°F/ 180°C. Line the baking sheets with parchment paper.
- Make covrigei dough: Place the flour, baking powder, and salt into the food processor. Pulse to mix. Cut the butter into small cubes and add them to the flour. Mix until the mixture resembles streusel. Add the egg yolks, sour cream, and crumbled feta and mix to incorporate well.3¾ cups all-purpose flour/ 450 g + 1 teaspoon baking powder + ½ teaspoon fine sea salt + 1 cup unsalted butter/ 250 g + 3 egg yolks + 1 tablespoon sour cream + 7 oz feta cheese/ 200 g
- Refrigerate dough: Divide the dough into 2 or 3 parts and keep the rest of the dough wrapped in cling film in the fridge, while you cut the first batch of pretzels or sticks.
- Cut pretzels: Roll the dough about 0.12 – 0.15 inches/ 3-4 mm thick on a lightly floured surface. Cut with the pretzel cutter if you have one. Remove the pastry bits inside the holes of the pretzels. You will roll them again with the next batch of pastry. If you don't want to use a cutter, cut the dough into strips about as long and thick as a finger.
- Brush with egg: Place the pastry onto baking sheets. Brush them with the lightly beaten egg and sprinkle them with the seeds of your choice. For an even cheesier version, you could sprinkle some of them with some Parmesan as well.1 egg + caraway seeds or sesame seeds or nigella seeds or Parmesan
- Bake for 12-15 minutes or until nicely golden. Check the first batch repeatedly to make sure you get the baking time right. Ovens are different, and you don't want to overbake the pretzels.
- Second batch: While one batch is in the oven, cut the second batch, and so on. You should have at least 2 baking sheets; it makes the baking process quicker and easier.
- Cool: Leave the pretzels or sticks to cool slightly before you transfer them to wire racks to cool completely. If you try to move them immediately after baking, they might break, so it is better to leave them on the tray for about 5 to 10 minutes or so.
Notes
- Cutter: If you don't want to use a cutter, cut the dough into strips about as long and thick as a finger.
- Storage: They will be fine in an airtight container for at least one week (probably longer if you manage).
- Cutter: If you don't want to use a cutter, cut the dough into strips about as long and thick as a finger.
- Measurements: It's preferable to use a digital kitchen scale to weigh the ingredients (the Amazon affiliate link opens in a new tab).
- Storage: They will be fine in an airtight container for at least one week (probably longer if you manage).
Nutrition Information
Show Details
Serving
1g
Calories
83kcal
(4%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
26mg
(9%)
Sodium
69mg
(3%)
Nutrition Facts
Serving: 50-60
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 83kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 26mg | 9% |
| Sodium | 69mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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