📝 About This Recipe
Step into the medieval cobblestone streets of Kraków with this authentic Obwarzanek, a protected culinary treasure that dates back over 600 years. This braided ring-bread is uniquely parboiled before baking, resulting in a crusty, golden exterior and a dense, chewy heart that bridges the gap between a bagel and a soft pretzel. Adorned with crunchy seeds, it is the ultimate street-food snack that captures the soul of Polish baking tradition.
🥗 Ingredients
The Dough Starter
- 7 grams Active dry yeast (one standard packet)
- 50 ml Warm water (approximately 105°F/40°C)
- 1 teaspoon Granulated sugar (to feed the yeast)
Main Dough
- 500 grams Bread flour (high protein content is essential for chewiness)
- 200 ml Warm milk (full fat preferred)
- 40 grams Unsalted butter (melted and cooled)
- 10 grams Fine sea salt
The Boiling Bath
- 2 liters Water
- 1 tablespoon Honey or Malt syrup (gives the crust a deep golden color)
- 1 teaspoon Baking soda (assists in browning)
Toppings
- 1/4 cup Poppy seeds (the most traditional choice)
- 1/4 cup Sesame seeds (white or black)
- 2 tablespoons Coarse sea salt (for a savory kick)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 10 minutes until it becomes frothy and active.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and sea salt. Create a well in the center.
-
3
Pour the yeast mixture, warm milk, and melted butter into the well. Mix by hand or with a dough hook until a shaggy dough forms.
-
4
Knead the dough for 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly stiff. This is a lower hydration dough, so it should not be sticky.
-
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
-
6
Punch the dough down to release air. Divide it into 8 equal portions (roughly 100g each). Cover them with a towel to prevent drying.
-
7
Take one portion and divide it into two equal halves. Roll each half into a long rope, about 12-14 inches (30-35cm) long.
-
8
Twist the two ropes around each other to create a braided strand. Join the ends together to form a ring, pressing firmly to seal the seam.
-
9
Place the formed rings on a parchment-lined tray and let them rest for another 20 minutes while you prepare the boiling bath.
-
10
Preheat your oven to 425°F (220°C). Bring the 2 liters of water to a gentle boil in a wide pot and stir in the honey and baking soda.
-
11
Carefully drop 2 rings at a time into the boiling water. Poach for 45-60 seconds per side. They should look slightly puffed and 'set'.
-
12
Remove with a slotted spoon and place back on the baking sheet. While still wet, immediately sprinkle generously with your choice of poppy seeds, sesame seeds, or salt.
-
13
Bake in the center of the oven for 15-20 minutes until they reach a deep, mahogany golden-brown color.
-
14
Transfer to a wire rack to cool slightly. These are best enjoyed warm, within a few hours of baking.
💡 Chef's Tips
Use bread flour rather than all-purpose; the high protein is vital for that signature 'snap' when you bite into it. When sealing the ring, roll the overlapping ends under your palm against the counter to fuse them seamlessly. Don't skip the honey in the water; it provides the sugars necessary for the Maillard reaction that creates the iconic dark crust. If the dough feels too tight while rolling the ropes, let it rest for 5 minutes to relax the gluten, then try again. For the most authentic experience, try a mix of poppy seeds and salt on the same ring.
🍽️ Serving Suggestions
Serve warm with a thick smear of high-quality Polish salted butter. Pair with a hot bowl of 'Barszcz' (clear beet soup) for a traditional lunch. Slice horizontally and use as a unique base for a smoked salmon and cream cheese sandwich. Enjoy alongside a cold Polish pilsner or a glass of hot spiced cider. Dip into a spicy brown mustard for a zesty afternoon snack.