Covrigi are Romanian-style bagels that can be made sweet or savory and unlike traditional American bagels they are not boiled prior to cooking

Covrigi have a slightly chewy consistency (thanks to bread flour high in gluten) and can be made plain or filled. In the class we’ll be filling covrigi with two of my favorite fillings that compliment the dough very well - cooked sour cherry filling and thick nut paste made with cinnamon and cocoa powder. Crunchy top of bagels adds to texture  

Warm covrigi are delicious for breakfast enjoyed with a cup of hot tea, optionally glazed with warm apricot preserve or dollop of ricotta