Obwarzanek Krakowski (Kraków-Style Braided Bread Ring)
Local name: Obwarzanek krakowski
In short: Braided rings of yeast dough boiled briefly, sprinkled with poppy seeds, sesame or coarse salt and baked until chewy, the iconic Kraków street bread. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 1 h 5 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Carts selling obwarzanki have stood on Kraków's streets for centuries, and a ring in a paper bag is the city's most familiar snack. The dough is twisted into a rope from two strands, joined into a ring, boiled briefly and baked, which gives a glossy, chewy crust and a soft crumb. Poppy seeds, sesame and coarse salt are the classic toppings. Home ovens do a fine job, and the rings are best eaten the day they are made.
Instructions
- Mix the flour, yeast, salt and sugar in a large bowl. Add the water and oil and knead for 10 minutes, until the dough is smooth and elastic. Cover and leave in a warm place for 45 minutes, until doubled in size.
- Divide the dough into 16 equal pieces. Roll each into a rope about 30 cm (12 in) long. Twist two ropes together like a braid, then pinch the ends to join them into a ring about 10 cm (4 in) across.
- Set the rings on a floured tray, cover and let them rest for 20 minutes, until slightly puffy. Meanwhile, heat the oven to 220°C (425°F) and line two baking trays with baking paper.
- Bring the water and sugar to a gentle boil in a wide pot. Lower 2 or 3 rings at a time into the water and boil for 30 seconds per side. Lift out with a slotted spoon and drain briefly.
- Place the rings on the trays and sprinkle them at once with poppy seeds, sesame seeds or coarse salt while the surface is wet, so the toppings stick.
- Bake for 18 to 22 minutes, swapping the trays halfway, until deep golden. Cool on a rack and eat the same day, ideally still warm.
Tips
- Do not skip the boil. It sets the surface and gives the glossy, chewy crust. Keep it to about 30 seconds per side, or the rings turn gummy.
- Obwarzanki are best on the day they are baked. To refresh a day-old ring, sprinkle it with water and warm it in a 180°C (350°F) oven for 5 minutes.
Questions and answers
What is the difference between an obwarzanek and a bagel?
Both are boiled before baking. Obwarzanki are formed from a twisted two-strand rope, so they are thinner and lighter inside, and they are traditionally topped with poppy seeds, sesame or coarse salt.
Can I prepare them ahead?
Yes. Shape the rings, cover them and refrigerate for up to 12 hours. Let them sit at room temperature for 20 minutes, then boil and bake as directed.
Which toppings are traditional?
Poppy seeds, sesame seeds and coarse salt are the classics. Some stalls also offer rings with sunflower seeds, flaxseed or dried herbs.
How long does it take to make Obwarzanek Krakowski (Kraków-Style Braided Bread Ring)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Obwarzanek Krakowski (Kraków-Style Braided Bread Ring)?
About 285 kcal per serving, with 8 g of protein, 49 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 49 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
