Authentic Riga Teiglach

I invite you to make authentic Riga teiglach! Pay attention to their size and shape—you won't find any like these anywhere else!.. The Russian-language teiglach recipes published everywhere are, forgive me, simply "not the real thing"; some even suggest deep-frying them (((((

Our Baltic teiglach are queens! They open up like roses!

Traditionally, they were baked for Rosh Hashanah because they're made with honey, but at our house they were also always baked for birthdays:

Knead all the ingredients together into a dough. Roll into ropes. Cut into strips 7-8 cm long. Twist each strip into a decorative little pretzel.

Cook in the honey and sugar syrup for about 10 minutes, with the lid closed, until the teiglach grow to 2 times their original size. The amount of syrup can vary; the main thing is to have enough liquid for the teiglach to "dive in." Ginger or cinnamon may be added to the honey syrup if desired. And vinegar—1 teaspoon.

Place the teiglach on a dampened board to cool.

Option 2: bake the prepared pretzels for 10 minutes at a high temperature, then put them in a jar for storage. They will keep this way for up to a week.

Cook the teiglach prepared in advance in the syrup as needed. (These teiglach rise less while cooking in the syrup and have a texture similar to cookies).

The finished teiglach can be sprinkled with poppy seeds, raisins, and almonds.

Enjoy!