Covrigi Rapizi
Covrigi Rapizi·(ko-VREEJ rah-PEEZ)
Dulcegării (Mamaie’s Bakery & Sweets)
The smell of toasted sesame seeds and warm dough spilling from a Bucharest corner simigerie is an undeniable comfort. Traditional street covrigi demand yeast, patience, and a two-hour commitment—luxuries a modern Tuesday night rarely affords. Romanian home cooks bypass this entirely with a brilliant weeknight hack: a high-fat Greek yogurt dough that drops the prep to thirty minutes. You get the nostalgic, pull-apart chew, ready to be ripped apart and dragged through butter or salty feta, without the wait.
Before you start
Preheat the oven to 375°F.
Line a large baking sheet with parchment paper.
Ingredients
- all-purpose flour2 1/2 cup
- whole milk Greek yogurt1 1/2 cup
- baking powder1 tbsp
- kosher salt1 tsp
- granulated sugar1 tsp
- egg1 large
- sesame seeds, poppy seeds, or coarse salt1/4 cup
Method
- 01
Whisk the dry ingredients and incorporate the yogurt.
In a large bowl, whisk the flour, baking powder, salt, and sugar. Add the Greek yogurt and mix with a wooden spoon or your hands until a shaggy dough forms.
- 02
Knead gently and let the dough rest.
Turn the dough onto a lightly floured surface and knead for 3 to 5 minutes. The dough should be soft and slightly tacky. Cover with a towel and let rest for 10 minutes to let the flour hydrate.
- 03
Shape the pretzels.
Divide the dough into 6 to 8 equal pieces. Roll each against the counter into a 20-inch rope. Make a U-shape, cross the ends twice to create a twist, and fold them down to press onto the bottom curve.
- 04
Apply the egg wash and seed the dough.
Transfer the shaped covrigi to the parchment-lined baking sheet. Brush them generously with the beaten egg and heavily shower with sesame seeds, poppy seeds, or coarse salt.
- 05
Bake until deeply golden.
Bake for 20 to 25 minutes, or until puffed and browned. Let cool on a wire rack for 5 minutes; they are best eaten warm, torn apart and smeared with butter or alongside a block of salty feta.
Notes
Mamaie’s secret alkaline bath.
For the true, chewy simigerie crust, drop the shaped covrigi into a gentle boil of 2 quarts water and 2 tablespoons baking soda for exactly 30 seconds before seeding and baking. The sudden alkaline heat gelatinizes the starches for that authentic street-cart bite.
Mandatory Greek yogurt.
Standard American yogurt is too watery. You must use thick, high-fat (minimum 4%) Greek yogurt to tenderize the crumb without turning the dough into an unworkable paste.
Trust your hands over the measuring cup.
Flour hydration varies based on humidity and brand. The dough should feel like a soft earlobe. If it is too sticky, add a dusting of flour; if too dry, work in a small dab of yogurt.
From Cook Romanian in America.