POLAND – Obwarzanek Krakowski

DSC_8791This bread actually looks a lot better than it tasted. It was a little heavy. Maybe I will try again one day…


  • Faithfulness to recipe: Yes, Though the recipe description was missing a few steps that I had to guess based on the look.
  • Met expectations? Mostly. I have tried something similar in Krakow before. Mine turned out thicker and more doughy than I’d hoped. I should have made them thinner.
  • Would cook again? Probably not. The recipe wasn’t amazing.
  • The taste test rated on a score of 5: 3



  • 900g wheat
  • 100g light rye
  • 480g water
  • 30g sugar
  • 15g salt
  • 5g yeast
  • 25g butter
  • Sesame seeds and/or poppy seeds to decorate.


  1. Combine the ingredients to make the dough, adding the yeast and water first.
  2. Bulk rise 45min at 26C (will take longer for a cooler room), rested for 10 minutes.
  3. Separate the dough into balls and then, for each ball, separate into two smaller balls and roll into lengths. Twist the lengths together and then curve around to form a circle and press the ends together.
  4. Boil each bagel with 1 tsp honey in 4 l water until it rises to the top.
  5. Place the bagels on an oven tray. You can line with with baking paper.
  6. Sprinkle the bagels with the seeds.
  7. Bake at maximum heat (250C) without steam f0r 14 minutes. Leave to cool slightly before eating.

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