Obwarzanek krakowski - Polish bagel from Kraków
Traveling recently to Kraków, allowed me to stuff my mouth and my belly with tons of these delicious pieces of bread. Obwarzanek krakowski also called Polish bagel made in Kraków can have different toppings: poppies, salt, and sesame seeds.
Secret of the Obwarzanek krakowski - Polish bagel from Kraków
Obwarzanek is made from thick and chewy dough, and has a big hole inside. Covered in different toppings it is first boiled then baked. That sounds similar to a bagel. And on the first look, they are very similar. Obwarzanek however after being rolled out into a string it is also twisted, and it is often slightly bigger in size than bagel.
Servings: 6- 7 obwarzanki Total Time: Time: 1 h
prep time: 20 min
dough ricing: 20min
2/3 cup milk
2/3 cup water
20g dry yeast
1/2 tsp of sugar
2 cup of flour
1 cup of butter (room temperature)
1/2 tbsp salt
Toppings: poppy seeds, sesame seeds, salt, fresh rosemary
Step by step
Prepare the yeast mixture by adding milk, water, yeast and sugar into a big bowl. Mix everything well, cover with a cotton cloth and leave aside for 20 min.
In another bowl mix together flour, salt and butter.
Add the yeast mixture to the dry ingredients, and mix gently. Start to knead the dough in the bowl, then transfer it onto a clean surface. Knead the dough into a uniform, soft ball. Let it rest for 20 min.
Divide the ball into 6 equal pieces. You can use a scale for this or you can divide the dough "by eye". Shape the pieces of dough into small balls in your hands.
Roll each ball of dough to form a string ~1 foot long. Next, twist each string several time , then connect both ends of the dough together.
Preheat the oven to 375 degree. In a big saucepan boil water - 1/3 of the pot height is enough. Let it simmer, and boil the obwarzanki one by one for about 2 min.
Take them out and put it on a baking sheet covered with parchment paper. let it cool down for few minutes.
Brush each with beaten egg and sprinkled with sesame, poppy seeds or rosemary before placing them in the oven. Place the baking sheet on the middle rack and bake for 20 min.
Take them out, let cool down on the baking sheet. Transfer them onto a cooling rack or a plate- let them cool down completely.
Tips: Connect the two ends of the dough very carefully so it does not come apart when it is being boiled. Obwarzanki are the best when eaten the same day as they were prepared.