Berzels

Berzels are a type of traditional baked good commonly found in parts of Central and Eastern Europe. They are typically made from a dough that is boiled briefly before being baked, a process that gives them a distinctive chewy texture and a shiny, golden-brown crust. The dough is often shaped into a knot or ring before baking.

The origins of berzels are somewhat debated, with some suggesting ancient Roman influences due to the boiling and baking method. However, their widespread popularity and specific regional variations point to a more recent development in European baking traditions. They are often associated with festive occasions and bakeries in countries such as Germany, Austria, and parts of Eastern Europe.

Ingredients for berzels usually include flour, water, yeast, and salt. Some recipes may incorporate sugar or malt for added flavor and color. Sweet versions can be glazed with sugar or cinnamon after baking, while savory varieties might be sprinkled with coarse salt or seeds. The preparation method involves preparing a yeasted dough, shaping it, boiling it in water (sometimes with baking soda added to the water for a darker crust), and then baking until golden. They are enjoyed as a snack, accompaniment to meals, or as part of a breakfast spread.