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krakow bagel or pretzel with poppy seeds

The Kraków Bagel/Pretzel (Obwarzanek Krakowski)

  • Author: polishhousewife


Crispy outside soft inside


  • 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)


  1. Add flour and salt to mixing bowl
  2. Add yeast to 1 1/4 cups warm water, stir and allow the yeast to dissolve, 5 – 10 minutes
  3. 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
  4. Preheat oven to 350 F (180 C)
  5. 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
  6. Line a large baking sheet pan with parchment
  7. Bring 3 quarts of water to a gentle simmer, add baking soda, and honey
  8. 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)
  9. Top with sesame seeds, poppy seeds, or kosher salt, bake for about 20 minutes