Pretzels have a universal charm, and when made with sourdough discard, they become a delightful combination of tangy flavor and chewy texture. Romanian Covrigi are a traditional take on pretzels, with a rich history and unique cultural significance. Whether enjoyed in a savory version sprinkled with sea salt or a sweet version coated in cinnamon and monk fruit sweetener, these sourdough discard pretzels are a treat for any occasion. 

Covrigi are a staple in Romanian bakeries, with a history that stretches back centuries. Their roots can be traced to the influence of neighboring countries, particularly Germany, where pretzels are a cultural icon. Over tie, Romania adapted the pretzel into its own culinary traditions, creating Covrigi as a street food and bakery favorite.

In Romanian cities, Corigi are often sold warm from street carts, making them a beloved snack for commuters and children alike. Traditionally, these pretzels are made with simple ingredients – flour, water, yeast, and a touch of salt. Their characteristic golden crust comes from boiling the dough in a baking soda solution before baking, a technique shared with German pretzels. Covrigi are enjoyed year-round but are especially popular during cold months, when their warm, soft texture provides comfort on chilly days.

While Covrigi are a distinctly Romanian version, pretzels are celebrated worldwide in many forms. In Germany, the classic pretzel is known for its dark, shiny crust and soft interior. It’s often sprinkled with coarse salt and served with mustard or cheese dip. In America, pretzels are larger and fluffier, often dipped in cinnamon sugar, chocolate, or even coated in caramel. In Italy, Taralli are ring-shaped snacks, sometimes boiled and baked like pretzels. They comes in both sweet and savory varieties, flavored with fennel, black pepper, or sugar. In Austria, the Salzstangerl is a twisted bread similar to pretzels, but thinner and often topped with sesame or poppy seeds. In Asia, pretzel-inspired snacks are commonly found in bakeries, featuring unique flavors such as green tea or honey butter. 

Covrigi are enjoyed at any time of the year but are especially popular during holidays and festivals in Romania. They’re also a common after-school snack for children or a grab-and-go breakfast for busy mornings. The sweet version of Covrigi, like the one in this recipe, and be served as a dessert or paired with coffee or tea for an afternoon treat.

They are best enjoyed fresh, but they can be stored for later enjoyment. At room temperature, they can last for up to 2 days by being kept in airtight containers. Reheat in the oven at 350 degrees Fahrenheit for 5-7 minutes to restore their texture. They can also be stored in the fridge for up to 4 days. Further, they can be frozen for up to 2 months. To reheat them, just place them in the oven at 350 degrees Fahrenheit until heated through.