📝 About This Recipe
Step back into Swedish culinary history with these iconic Södertäljekringlor, a crisp and buttery biscuit-style pretzel that has been a staple of Södertälje since the 18th century. Unlike soft German pretzels, these are delicate, crunchy, and designed specifically to be crumbled into or served alongside a steaming bowl of soup. Their unique texture comes from a cold-butter dough technique and a double-bake process that creates a satisfying snap and a rich, toasted wheat flavor.
🥗 Ingredients
The Dough Base
- 200 grams Unsalted Butter (cold and cubed)
- 7 deciliters All-Purpose Flour (approx. 420g, plus extra for dusting)
- 2 tablespoons Granulated Sugar (provides a subtle hint of sweetness)
- 2 teaspoons Baking Powder (for a light, crisp lift)
- 1/2 teaspoon Fine Sea Salt
Liquid & Binding
- 1.5 deciliters Heavy Cream (cold)
- 1 deciliter Whole Milk (cold)
- 1 Egg White (beaten slightly for the wash)
The Signature Topping
- 3 tablespoons Pearl Sugar (traditional Swedish Pärlsocker)
- 1 teaspoon Coarse Sea Salt (for a savory-sweet balance)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
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2
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and fine sea salt until well combined.
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3
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
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4
Make a well in the center of the dry ingredients and pour in the cold heavy cream and milk.
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5
Use a fork to gently bring the dough together. Do not overwork it; stop as soon as the dough forms a cohesive ball. Over-mixing will make the pretzels tough rather than flaky.
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6
Turn the dough out onto a lightly floured surface. Divide the dough into 24 equal-sized pieces (about the size of a small walnut).
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7
Roll each piece into a thin rope, approximately 20-25 cm (8-10 inches) long. Ensure the rope is of even thickness for uniform baking.
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8
Form the rope into a pretzel shape: create a U-shape, cross the ends over each other twice, and fold them back down to the bottom of the loop, pressing gently to seal.
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9
Place the pretzels on the prepared baking sheets, leaving about 2 cm of space between them as they do not spread much.
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10
Lightly brush the top of each pretzel with the beaten egg white using a pastry brush.
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11
Mix the pearl sugar and coarse salt together, then sprinkle generously over the tops of the pretzels.
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12
Bake in the center of the oven for 15-18 minutes, or until they have turned a beautiful golden brown color and feel firm to the touch.
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13
For the ultimate 'soup pretzel' crunch, turn off the oven, crack the door open slightly, and let the pretzels sit inside for an extra 10 minutes to dry out completely.
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14
Transfer to a wire rack to cool completely before serving. They will continue to crisp up as they cool.
💡 Chef's Tips
Keep your ingredients cold; the secret to the flaky, biscuit-like snap is keeping the butter from melting before it hits the oven. If you can't find Swedish pearl sugar, you can crush sugar cubes into small bits as a substitute. Do not skip the salt in the topping; it is essential to balance the richness of the cream and butter when paired with savory soups. Store these in an airtight tin (not plastic) to maintain their crispness for up to two weeks. If they soften over time, pop them in a 150°C oven for 5 minutes to refresh their crunch.
🍽️ Serving Suggestions
Serve alongside a traditional Swedish Yellow Pea Soup (Ärtsoppa) for the most authentic experience. Pair with a creamy Rosehip Soup (Nyponsoppa) for a classic Swedish snack or light lunch. Crumble them directly into a bowl of hot Potato and Leek soup to act as hearty, buttery croutons. Serve on a cheese board with sharp aged Västerbottensost cheese and a glass of dry cider. Enjoy them plain with a cup of strong Swedish coffee (fika style) if you prefer a less savory application.