Gluten-Free Polish Obwarzanki
After coming back from Silesia, I found myself thinking about the simple foods that stay with you after a trip. Obwarzanki are one of them. Their twisted shape, chewy center, and golden crust make them such a satisfying thing to pick up while walking around a city.
I wanted to recreate that feeling at home, but with a lighter, gluten-free dough. Oat flour gives these obwarzanki a gentle, earthy base, while ground flaxseed helps hold everything together. A little grated zucchini adds moisture without taking over the flavor, and boiling the rings before baking gives them that characteristic chewy texture.
Obwarzanki
Prep time: 30 minutes
Resting time: 45–60 minutes
Boiling time: 1–2 minutes per batch
Baking time: 20–25 minutes
Total time: ~1 hour 45 minutes
Yield: 12 obwarzanki
Ingredients
Obwarzanek Dough
- 150 g gluten-free oat flour
- 60 g tapioca starch
- 40 g potato starch
- 20 g ground flaxseed
- 80 g finely grated zucchini, squeezed very well
- 7 g instant dry yeast
- 1 tsp salt
- 1 tsp baking powder
- 180–200 ml warm unsweetened plant-based milk
- 1 tsp apple cider vinegar
For Boiling
- 1.5–2 liters of water
- 1 tbsp baking soda
- 1 tsp salt
For Topping
- poppy seeds
- sesame seeds
- coarse salt
- or a mixture of your choice
Instructions
- Finely grate the zucchini. Place it in a clean kitchen towel and squeeze out as much liquid as possible. You should end up with about 80 g of well-drained zucchini.
- In a large bowl, combine the oat flour, tapioca starch, potato starch, ground flaxseed, yeast, salt, and baking powder.
- Add the squeezed zucchini, apple cider vinegar, and 180 ml of warm plant-based milk. Mix thoroughly until a soft, slightly sticky dough forms. If the dough feels very dry or cracks when shaped, gradually add the remaining milk.
- Knead the dough with your hands for about 2–3 minutes. It will not behave like traditional wheat dough. It should be soft, cohesive, and slightly elastic rather than stretchy.
- Cover the bowl and let the dough rest for 45–60 minutes in a warm place.
- Divide the dough into 6 equal pieces. Lightly wet your hands and roll each piece into a long rope, approximately 30–35 cm long.
- Bring the water, baking soda, and salt to a gentle boil.
- Carefully place the obwarzanki into the water, working in batches, so they have enough room. Boil each one for about 30–45 seconds on each side. Remove with a slotted spoon and let the excess water drain.
- Transfer the boiled rings to a baking sheet lined with parchment paper.
- Sprinkle generously with poppy seeds, sesame seeds, or coarse salt while the surface is still slightly wet.
- Bake at 200°C (400°F) for 20–25 minutes, until the outside is golden and firm.
- Let them cool for at least 10 minutes before eating. The texture becomes noticeably chewier as they cool.
Notes / Variations
- For a more traditional version, use a mixture of poppy seeds, sesame seeds, and coarse salt for the topping.
- For a softer interior, use closer to 200 ml of plant-based milk and avoid overbaking.
- For a chewier texture, let the shaped dough rest for another 10 minutes before boiling.
- The zucchini needs to be squeezed extremely well. Too much retained water can make the dough gummy after boiling.
7. Nutrition
Approximate values per obwarzanek:
| Nutrient | Per Obwarzanek |
|---|---|
| Calories | 85 kcal |
| Protein | 2.5 g |
| Carbs | 16 g |
| Fiber | 2 g |
| Fat | 1.5 g |
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