Popsicle Society

Oh, look who finally got around to writing down this recipe! Don’t think I’ve retired from baking—I haven’t. I’ve just become a bit lazy about snapping pictures of the process (blame it on the “live in the moment” vibes). But today, I’m back because I have to share this gem of a recipe with you. Meet the Romanian superstar: “covrigi pufosi cu cascaval.” The closest translation? “Fluffy pretzels with cheese”—but trust me, they’re so much more than that.

I’ve made these beauties countless times now because, well, we’re obsessed. And now that I can get my hands on poppy seeds here in Phuket (Singapore, sadly, has a no-poppy-seed policy), I’m baking them even more. If you try this recipe just once, I promise you’ll be hooked. These pretzels are soft, fluffy, and packed with cheesy goodness, making them the ultimate snack. Bonus points: they’re ridiculously good warm and cold. But let’s be real, they won’t last long enough to get cold.

I used shredded mozzarella for this batch, but feel free to play around with your favorite cheese or even those random leftover bits from your fridge. You know, the ones you keep meaning to use but never do? Well, here’s their time to shine!

Alright, enough chit-chat (writing or reading, in this case)—it’s time to roll up your sleeves and get to work! I’ve whipped up some super easy, step-by-step instructions just for you, so even if you’ve never baked a day in your life, you can nail these insanely delicious, fluffy pretzels. Let’s do this!

Ingredients for 14-16 pieces:

• 450 g (3 ¾ cups) all-purpose flour
• 15 g (1 tbsp + 2 tsp) instant yeast
• 1 tsp salt
• 30 ml (2 tbsp) vegetable oil
• 250 ml (1 cup) warm water
• 200 g (7 oz / 2 cups) shredded cheese (cheddar, mozzarella, or your choice)
• Toppings: Coarse salt, sesame seeds, or poppy seeds
• For brushing: 1 egg yolk + 1 tbsp milk

Instructions:

1. Prepare the Dough

• In a large mixing bowl, combine the flour and instant yeast. Mix well to evenly distribute the yeast.
• In a separate bowl, mix the oil, warm water, and salt until the salt dissolves.
• Gradually add the wet ingredients to the flour mixture. Mix with a spoon or your hands until it forms a rough dough.

2. Knead the Dough

• Knead it for about 2-3 minutes until it becomes smooth and elastic, that easily pulls aways from your hands and the sides of the bowl. If the dough feels too sticky, you can add a little more flour as needed.

3. Let the Dough Rest

• Place the dough into a bowl slightly greased with oil, cover it with plastic wrap and a clean kitchen towel, and let it rise in a warm place for about 45 minutes to 1 hour or until it doubles in size.

4. Add the Cheese and Let the Dough Rest Some More

• Once the dough has risen, I placed it on a lightly oiled work surface, flattened it with my hands, and added the grated cheese on top. Then, I folded the dough over the cheese and kneaded it until the cheese was fully incorporated. I let the dough rest for another 15-20 minutes.

5. Preheat your Oven and Shape the Pretzels 

• Preheat your oven to 200°C (390°F).
• Place the dough onto a lightly oiled surface and divide it into 14-16 equal portions. I took one piece to work with while setting the remaining pieces aside. I rolled the piece of dough into a rope about 30 cm/12 inches. Holding the ends, I twisted them twice to form a loop. Then, I brought the ends down over the loop and tucked them underneath to secure the shape (so they wouldn’t come apart while baking). I repeated this process with the remaining pieces of dough.
• Place the pretzels onto a baking tray lined with parchment paper, leaving space between them.

6. Add Toppings

• Brush each pretzel with the beaten egg yolk and milk. Sprinkle the coarse salt, sesame seeds, or poppy seeds as toppings. Feel free to experiment with your favorite flavors!

7. Bake the Pretzels

• Bake the pretzels into the preheated oven for 15-20 minutes or until they are golden brown.

8. Cool and Serve

• Remove the pretzels from the oven and let them cool slightly on a wire rack. They’re best enjoyed warm, but they remain soft and fluffy even when cooled.

Notes:

• The dough is versatile and forgiving, making it a perfect recipe for beginners.
• Brushing the pretzels with the mixture off egg yolk and milk ensures a soft and elastic crust.
• The quantities provided in imperial units are approximate. For accuracy in baking or cooking, I always recommend using a kitchen scale.
• The water should be warm but not hot—comfortable enough to dip your finger in without feeling a burning sensation. It’s crucial to avoid hot water, as excessive heat can kill the yeast and prevent the dough from rising.

Nutritional Information:

Enjoy making and sharing these delightful pretzels! Whether topped with cheese, sesame, or poppy seeds, they’re guaranteed to impress.

These fluffy cheese pretzels are amazing served with some Greek yogurt too. I wholeheartedly recommend them to you!

Try them and let me know your thoughts 😊