Covrigei, Romanian cheese pretzels with flaxseed and caraway

Name: Covrigei, Romanian cheese pretzels with flaxseed and caraway
Ingredients: 150 g brânză de burduf; 150 g margarine; 125 g ricotta; 3 tablespoons sour cream; 100 ml lukewarm milk; 30 g flaxseeds; 625 g flour; 2 eggs; 150 g sheep's milk telemea; 1 tablespoon caraway seeds; 1/2 teaspoon fine sea salt

Appetizers - Covrigei, Romanian cheese pretzels with flaxseed and caraway by Coralia C. - Recipia

Covrigei, Romanian cheese pretzels with flaxseed and caraway, bake until golden. Grated telemea and caraway go on top, while brânză de burduf, ricotta and sour cream give the dough a tender, elastic texture. I check how salty the telemea is before sprinkling salt over the pretzels. Prep: 25 minutes. Cook: 15 minutes. Rest: 30 minutes. Total: 70 minutes. Servings: 8. About 610 kcal and 20 g protein per serving.

Ingredients

150 g brânză de burduf
150 g margarine
125 g ricotta
3 tablespoons sour cream
100 ml lukewarm milk
30 g flaxseeds
625 g flour
2 eggs
150 g sheep's milk telemea
1 tablespoon caraway seeds
1/2 teaspoon fine sea salt

Preparation

1. Mix 150 g brânză de burduf, a Romanian aged cheese, with 150 g soft margarine, 125 g ricotta, 3 tablespoons sour cream and 100 ml lukewarm milk. 2. Work in 30 g flaxseeds and 625 g flour. Knead until the dough is elastic, cover it and chill for 30 minutes. 3. Heat the oven to 200°C. Roll out the dough on a work surface dusted with a little flour and cut out the pretzels. Place them on a baking sheet lined with parchment paper. 4. Beat 2 eggs and brush the pretzels. Sprinkle 150 g grated sheep's milk telemea, 1 tablespoon caraway seeds and 1/2 teaspoon fine sea salt on top. 5. Bake for 15 minutes, until golden. Remove them from the baking sheet and leave to cool.

Notes

They keep for up to 3 days in a sealed container in the fridge. Take them out a little before serving so they aren't cold. If you don't have caraway, sprinkle the same amount of sesame seeds on top, about 1 tablespoon. The dough contains gluten and dairy, and eggs are used for brushing. I serve them with a cold beer. The sheep's milk telemea should be firm enough to grate; if it's very salty, sprinkle just a pinch of salt over the pretzels. Sometimes the dough sticks to the work surface; work in only enough flour to roll it out, keeping the sheet pliable.