Latvian Kliņģeris (Sweet Pretzel Bread)

Kliņģeris is Latvia's celebration bread: a giant, golden, pretzel-shaped sweet yeast bread, studded with raisins and dried fruit, scented with cardamom and lemon, and topped with sliced almonds and sugar. In Latvia it's baked for birthdays and name days (vārda dienas), and it shows up at weddings, holidays and family gatherings. It's the bread that says "today we celebrate."

I grew up surrounded by people obsessed with food, and every birthday meant a kliņģeris on the table. It's made to be shared, so set it in the middle of the table, tear off pieces and serve it with coffee or tea.

Why you'll love Latvian kliņģeris

• Soft, buttery, gently sweet brioche-like dough.
• Warm cardamom and lemon, with juicy raisins in every bite.
• A stunning centrepiece, shaped like a giant pretzel.
• Perfect for holidays, birthdays and brunch.

Ingredients (one large pretzel, serves 12–16)

For the dough

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2 1/4 tsp (7 g, one packet) instant or active dry yeast
• 1/2 cup (100 g) granulated sugar
• 1 large egg, at room temperature
• 1/2 cup (113 g) unsalted butter, very soft
• 1 tsp ground cardamom
• Zest of 1 lemon
• 1/2 tsp salt
• 4 cups (500 g) all-purpose flour, plus extra as needed
• 1 cup (150 g) raisins
• 1/2 cup (70 g) chopped dried apricots or candied orange peel

For the topping

• 1 egg, beaten with 1 tbsp milk
• 1/3 cup (30 g) sliced almonds
• 2 tbsp pearl sugar or coarse sugar

Instructions

1. Soak the fruit. Cover the raisins and apricots with hot water for 10 minutes, then drain and pat dry.
2. Activate the yeast. Mix the warm milk, yeast and 1 tbsp of the sugar, and leave for 5–10 minutes until foamy.
3. Make the dough. Add the remaining sugar, the egg, soft butter, cardamom, lemon zest and salt. Gradually add the flour and knead for 8–10 minutes until smooth, soft and elastic.
4. Add the fruit. Knead in the raisins and apricots.
5. First rise. Cover and leave somewhere warm for 1–1 1/2 hours, until doubled.
6. Shape. On a lightly floured surface, roll the dough into a long rope, about 3 feet (90 cm), thicker in the middle and thinner at the ends. Shape it into a large pretzel on a lined baking tray: make a U shape, cross the ends twice, and press them down onto the bottom of the U.
7. Second rise. Cover and rest for 30–40 minutes until puffy.
8. Top. Brush with egg wash and sprinkle with almonds and sugar.
9. Bake at 350°F (175°C) for 30–35 minutes, until deep golden and it sounds hollow when tapped underneath. Cover loosely with foil if it browns too quickly.

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Alla's tips

• Very soft butter blends into the dough much more easily. Don't melt it.
• Dry the soaked fruit well, or the dough will become sticky.
• Make the middle of the rope thicker. That's the classic kliņģeris look.
• Use a large tray. It grows a lot in the oven!
• Freshly ground cardamom has the best aroma. Crush the seeds from green pods if you can.
• Don't overbake. It should stay soft and tender inside.

Variations

• Saffron kliņģeris: add a pinch of saffron soaked in 1 tbsp warm milk for a golden colour.
• Christmas version: add 1/2 tsp cinnamon and swap some of the raisins for dried cranberries.
• Glazed: drizzle with lemon icing instead of almonds and sugar.

Storage

Wrap well and keep at room temperature for up to 3 days. Freeze slices for up to 3 months. It's delicious lightly toasted with butter.

FAQ

What is kliņģeris? It's a traditional Latvian sweet bread shaped like a giant pretzel, baked for birthdays, name days and celebrations.

How do you pronounce kliņģeris? Roughly "KLIN-dyeh-ris."

What is a name day? In Latvia, every day of the calendar has names attached to it, and people celebrate their name day almost like a second birthday, often with kliņģeris!

Can I make it without raisins? Yes. Use dried cranberries, chopped dried apricots, or just leave the fruit out.

Can I make the dough ahead? Yes. After kneading, let it rise slowly in the fridge overnight, then bring it to room temperature, shape and bake.

Can I shape it into a wreath instead? Absolutely. A ring shape is lovely for Christmas.

More Latvian baking to try

• Latvian Bacon Buns (Pīrādziņi)
• Poppy Seed Braid
• Cinnamon Buns (Bulochki)
• Vecriga - Latvian Pastry

Hugs, Alla xox

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