Kringle (Scandanavian pastry)

    30 min

    Kringle is a Danish and Norwegian type of soft pretzel - aptly named from the Old Norse 'kringla', meaning 'ring' or 'circle'.

    17 people made this

    Serves: 36 

    • 300g caster sugar
    • 1 egg
    • 575ml soured cream
    • 500g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease or line baking trays with baking parchment.
    2. Combine the sugar, beaten egg and soured cream together. Mix in the flour, bicarb and salt. Blend thoroughly.
    3. Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
    4. Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 20cm long. Form into a figure '8', and pinch ends together. Place on baking tray. Repeat with remaining dough.
    5. Bake at 180 C / Gas 4 for 12 to 15 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    My grandmother used to make Kringla every Christmas. When she was unable to bake anymore, my sisters and I decided to carry on the tradition by baking our own Kringla. My sister found this recipe and we both think it is wonderful! It's just like Grandma's Kringla!  -  23 Dec 2002  (Review from Allrecipes US | Canada)


    Try this,,,add one more egg, and one more cup of flour, along with a teaspoon of almond flavcoring Refrigerate for an hour, turn onto a clean floured surface, using half the dough, knead til workable, return other half to refrigerator til ready to use. work the dough you have on the counter, bake and then work the remaining dough.  -  23 Dec 2010  (Review from Allrecipes US | Canada)


    I have not had Kringla for almost thirty years. This recipe was the way I remembered Kringla to be. A must try for any tradional Norwegen.  -  16 Nov 2002  (Review from Allrecipes US | Canada)