Cracow's obwarzanki - best "pretzels" in the world

It was morning like any other: with eyes half open, a cup of coffee in hand, I was browsing Pinterest and suddenly…  I found a picture that kept me running from the oven to my laptop and back for past few weeks. It was a recipe for, what someone claimed to be, the best pretzels ever. 

First of all, being born and raised in Cracow – the city where, to my knowledge, pretzels were invented, I have to register a complaint. English language is missing a word describing the kind of pretzel I was obsessing about recently. Sure, there is pretzel (polish: precel) and bagel (pl.: bajgiel) but we also have obwarzanek, which is sort of a culinary symbol of the city.
Traditionally, pretzel is supposed to be much lighter and crispier than obwarzanek, and instead of being round, it’s 8-shaped. Bagel and obwarzanek are both round, with the hole in the center, but while obwarzanek is braided, bagel is formed from one piece of dough. Plus, bagels are soft and chewy and obwarzanki are crispy from the outside.

Apparently, the first written documents mentioning them are dated as far as XIII century. Somewhere around XVI-XVII century, bagel was created in Cracow’s Jewish district, as a competitor to obwarzanek. Later on, the recipe traveled as far as USA, to become New York’s staple while obwarzanek was recognized by EU as a regional food specialty.
Skipping over the history lesson, I jumped at the chance to try the recipe. To say that I failed dismally would be and understatement. I produced an endless supply too chewy, too heavy and hard rings, not even close to the original fluffy obwarzanek with crispy skin.

I was just about to give up when, finally, I found this beautiful recipe and excellent video tutorial (in polish; around 8:20 min – different ways of braiding obwarzanek):

Cracow’s obwarzanki

3 tbsp dried yeast
30g sugar
250ml milk mixed with water in equal proportions
500g flour
1 egg
5g salt
30g melted butter

Poppy seeds, sesame seeds or salt for decoration
 plus wide pot, boiling water, 2 tbsp sugar and 1 tbsp baking soda

Mix sugar, yeast, milk, water and 3 tbsp of flour – leave for 15 minutes until foamy

Add remaining flour, egg, salt and butter and mix until a smooth dough is formed (about 5 minutes). The dough should be light and fluffy but not sticking to the hands – add flour or water if needed.

Leave to rise for about 45 minutes.
Divide the dough into 8 equal pieces and form into long rolls (about 30 cm). Form obwarzanki: take a roll and fold it in half, twist it together until the whole roll forms a braid, join the ends forming a circle (or refer to the video). Let them rest for few minutes.

In wide pot, boil water with sugar and/or baking soda. Dip obwarzanki in boiling water for about 45 seconds on each side – place on a baking sheet. Sprinkle with seeds or salt and bake in 200 degrees for about 15 min – until golden brown. Best eaten the same day, still warm, but can be kept overnight.