Jewish Krakover Bagels / Polish Obwarzanki Krakowski

By Barbara Rolek, Eastern European Food Expert, From aboutfood

This recipe for egg-free Jewish Krakover Bagels (Krakover Beyglach) is also known as Polish Obwarzanki Krakowski and is from Stanley Ginsberg and Norman Berg's "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking" (Camino Books, 2011). This book took second place in the 2012 About.com Readers' Choice Awards in the category of Favorite Jewish Cookbook.

Street food vendors sell these twisted ring breads from colorful carts throughout Poland, but especially in the main market square of Kraków. Smaller, untwisted rings are threaded on a string and many children wear them like a necklace, munching as the spirit moves them. The Polish bagel is crustier and not as dense as the water bagels so popular in New York City and other American cities.

Continue reading.

For more great Jewish cooking ideas, check out our    page.