The Kraków Bagel/Pretzel (Obwarzanek Krakowski) is so well-known that the iconic bread is used in marketing campaigns to promote the city of Kraków to visitors and locals alike. The classic baked good which is a circular or oval spiral of dough dates back to the 14th century.
The Polish name denotes that this is “parboiled” (the dough is boiled before baking) and comes from Kraków. They have a short shelf life, and are best if eaten within a few hours of baking. They are usually sold straight from the cart of basket, unpackaged, and unlabeled.
The texture is a juxtaposition of a super crispy, flaky crust around a dense and soft interior. It comes from the boiling/baking method used for bagels and pretzels. The boiling cooks the exterior quickly, setting it so to speak. When it’s baked, the interior isn’t able to expand much, giving you a dense bread. The longer it’s boiled, the thicker the crust.
Obwarzanki Krakowskie (plural) are sold all over Kraków in bakeries, shops, and street carts. It’s estimated that 150,000 are sold in Kraków everyday. Who wouldn’t want to pick up this portable, basic, delicious bread on their way to work or school?
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This post (which I translated with Chrome) gives a peek at the work that happens in the middle of the night to have all those Obwarzanki ready for consumers by 6 AM. I started to say by the crack of dawn, Poland is so far north that much of the year, dawn is either well after 6 AM or hours before.
If you’re planning a visit to Krakow, there is a museum dedicated to Obwarzanek Krakowski. Visitors learn about the history of the baked good and even have a chance to make their own, and some of the sessions are done in English.
Polish Rooster Apron – The Polish Shirt Store
The preparation method is different, but the ingredients are basic bread at it’s best, like a baguette. . . classic!
History of The Kraków Bagel/Pretzel (Obwarzanek Krakowski)
The earliest written reference to Obwarzanki comes from the ledger of the Royal household in 1394. The entry states
for the queen, for rings of obwarsanki, 1 grosz
In the 15th century, the bakers guild of Kraków was granted a monopoly of preparing white bread including the Obwarzanek Krakowski. Initially Obwarzanek Krakowski were only prepared during Lent and only by bakers designated by the guild. By the mid-1800s, the rules had relaxed and any baker could prepare them at any time of year.
Which sounds like everything concerning the bakers is going smoothly, not the case.
Regulations Surrounding The Kraków Bagel/Pretzel (Obwarzanek Krakowski)
The Obwarzanek Krakowski’s official EU Regional Product Status has led to what the Kraków Post dubbed Pretzel Wars. It joins the long list of products that have struggled within the confines of the approved regulations. The approved method specifies that the obwarzaneki must be handmade.
One bakery that has purchased machinery to produce Obwarzanki more efficiently has been told his product wouldn’t qualify for the EU certificate. It’s an old story, but I’ve found no record of the issue being resolved.
Different Version of the Recipe
This recipe comes from the website of a Polish food company, Delecta. I did omit their egg white wash because I didn’t see it in the many other recipes that I read.
One thing I did notice is comparing recipes is that the recipes written in English, such as this one on The Spruce by Barbara Rolek (an excellent source), seemed to call for diastic malt, so I ordered some from Amazon.
And then I didn’t use it. Because as a I read multiple recipes on Polish websites, none of them mentioned diastic malt, which is used to improve the color and texture of bread. If you decide to use it, measure carefully and stick to the prescribed amount, too much can make your bread rubbery.
Perhaps, I’ll add some diastic malt in my next batch.
A non-Polish use of Obwarzanek Krakowski
I have multiple fondue pots in the cabinet over the fridge. I’ve been thinking about making fondue, something we haven’t done in many years. Tasting this bread today, fondue popped into my mind again. This would be the perfect texture for a cheese fondue. Is it sacrilege or just another spin on the pretzel and cheese dipping sauce?
You might also find my bagel and pretzel recipes interesting.
Smacznego!
Lois
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The Kraków Bagel/Pretzel (Obwarzanek Krakowski)
Description
Crispy outside soft inside
Ingredients
- 3 3/4 cups bread or 00 flour (500g)
- 1 teaspoon salt
- 1 packet dry yeast (7g)
- 1 1/4 cup warm water (300ml)
- 3 quarts water (3l)
- 1 tablespoon baking soda
- 1 tablespoon honey
- sesame seeds, poppy seeds, kosher salt (for toppings)
Instructions
- Add flour and salt to mixing bowl
- Add yeast to 1 1/4 cups warm water, stir and allow the yeast to dissolve, 5 – 10 minutes
- Add yeast mixture to flour, and mix until well combined, cover the bowl and let rise until doubled in size, 1 – 2 hours depending on the temperature of your room
- Preheat oven to 350 F (180 C)
- Divide dough into 6 portions, roll one portion into a long rope, anout 24 inches long, bring the two ends together, holding the ends and what was the center, twist until your dough is nicely spiraled, secure the ends by pressing together, and shape into a circle or oval, repeat
- Line a large baking sheet pan with parchment
- Bring 3 quarts of water to a gentle simmer, add baking soda, and honey
- Gently place a circle of dough into the water, turning it after 15 – 20 seconds, lift it out and place on parchment lined baking sheet, repeat with remaining 5 circles (one of mine came “unglued” during the boiling process, no worries, I just tucked and pressed the dough back together as it went onto the baking sheet)
- Top with sesame seeds, poppy seeds, or kosher salt, bake for about 20 minutes
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Gretty Emmerich
These sound delicious, Lois. I love your blog!
polishhousewife
Thank you, Gretty; you are an early riser!
Judy Knitter
Hi Lois,
I have enjoyed your blog for some time now and have made many of your recipes.
I wonder if you have any information about a product I have seen many places in Poland but have been unable to track down here. I am speaking of the cylindrical hot dog buns. I would love to find a place to get them in the US or a recipe to make them. So much more practical than our usual buns that fall apart and get messy! Can you help?
Judy K.
polishhousewife
Oh, Judy, I am with you on this one; I love the Polish tube-like hotdog buns. The texture is just right. Stopping at the gas station for a hotdog was one of my favorite parts of a road trip. I have not found a source or a recipe yet, but I’m keeping my eyes open. Thanks for your note!
Dana
My husband is from Krakow and we love the pretzels there when we visit. This recipe works really well. He loved them and all 6 were gone within 1 day! I will use the convention baking feature on my oven on my next batch to make them a bit crisper on top without overcooking on the bottom. They are too good!!!
Joel Haber
Thanks for this! Not having ever eaten obwarzanki, I’ve been reading a lot about them lately. It seems that most recognize that they are related to but different from bagels. Other than the twisted shape of obwarzanki that isn’t typical in bagels, can you tell me of anything else that differentiates the two?
Thanks!
Mary Abramczyk
Do you think you could do a slow rise and put it in the fridge overnight (12-24 hours), instead of letting it rise on the counter for 1-2 hours?
Mary Abramczyk
I used less flour because I can’t count, but they still turned out okay 🙂
Salli Martin
I tried your recipe after eating the bagels in Krakow and love them. They taste even better and are so easy to make. Thanks so much for your recipe.
polishhousewife
I glad you enjoyed them, Sally. You can’t beat homemade for freshness.
Katie
I made these today following the recipe exactly. After boiling one, I had a hard time getting it out of the pot because of the size of the circle. It ripped. I decided to cut the 6 pieces into 12 pieces to make the circle size more manageable when removing from the boiling pot of water. They held their shape much better this way. They baked up deliciously and are perfect with yellow mustard. Now I have 12 wonderful obwarzanek. They remind me of a soft pretzel. Yum!
Blanca
This pretzel recipe sounds delicious! Thanks for sharing
Esctasy
I am totally smitten by this Polish bread recipe. Bagels have always been my favorite but this recipe takes the dish to a complete new level. Savory and perfect to go for breakfast or a side during dinner, I even bake them when the guests are coming over.
Lois Britton
I’m in Kraków at the moment. I had one yesterday in a restaurant for lunch with an olive spread, cheese, and rocket (arugala).