Ah, the Preckedli! 🤩
A preckedli (often spelled as a Slavicized version of pretzel or pretzel) probably refers to a crumbly, salty or sweet, traditional Hungarian/Austrian/Bavarian cookie or pastry. Although the word is not exactly among the most common cookie names, it most likely hides the folk name for a buttery, salty pretzel (like the Bavarian Brezel or cheese scone) or a crumbly, seeded, salty stick.
Since the name refers to the pretzel family, and the salty version is extremely popular, here is a basic mug recipe for a Cheese-Seed Omlós Preckedli (Pretzel):
🥨 Cheese-Seed Omlós Preckedli (Pretzel)
This is a quick-to-make, yeast-free, crumbly dough.
📝 Ingredients
(The mug is approx. 2.5 dl capacity.)
Quantity Ingredient Note
2 mugs Fine flour
200 g Butter/Margarine (cold) Cut into cubes.
1 egg yolk
1/2 mug Grated cheese (e.g. trappista) For the dough.
1/2 mug Sour cream (or yogurt)
1 pinch Salt (to taste)
1 egg (whole) For brushing.
To taste Cheese, sesame seeds, caraway seeds For sprinkling.
🔪 Preparation
Assembling the dough: In a large bowl, mix the flour and salt. Add the cold butter cubes. Quickly crumble with your hands until the mixture resembles breadcrumbs.
Add: Add the egg yolk, grated cheese and sour cream/yogurt. Knead quickly into a smooth ball. Do not knead too much, or it will not be crumbly!
Resting: Wrap the dough in plastic wrap and put it in the refrigerator for at least 30 minutes (or longer).
Stretching and Shaping:
On a floured board, roll out the dough to about half a cm thick.
Cut into strips or roll thin pretzel shapes. If you cut strips, you can also twist the dough to make it more spectacular.
Decoration and Baking:
Brush the pretzels/sticks with the beaten whole egg.
Sprinkle generously with grated cheese, sesame seeds or caraway seeds.
Bake in a preheated oven at 180 °C for about Bake for 15-20 minutes, until the edges are nicely golden brown.
Tip: These savory cookies are best fresh, but they will keep for days in an airtight container.
This recipe is guaranteed to make crispy, crumbly “preckedli”!
Would you like the recipe for the honey, sweet pretzel version?