Pretzel Challah

 “We aim to please” is the motto in my kitchen. When entertaining, I try to remember the tried-and-true favorites that family and friends enjoy, but at the same time, I like to nudge the dial a little bit and create new special memories. When my friend Menucha mentioned that she went the extra mile and drove to a bakery that wasn’t local, but baked the most scrumptious pretzel challah, the wheels in my head started to turn (maybe a bit more busily than usual). 

Pretzel Challah

Pretzel challah has the soft, sweet, eggy, interior of a regular challah with a beautiful brown crispy, chewy, salty and tangy pretzel shell. It tastes like your favorite hot pretzels, but even better. Surprisingly easy to make, you can enjoy this treat at home with your family and guests, and share with friends, a hostess, or anyone you want to make really, really happy. Pretzel challah freezes beautifully but be sure to put it back in the oven to crisp before serving. Menucha gave my pretzel challah full marks and I think that I may have even convinced her to skip the drive and give this recipe by Paula Shoyer, the Kosher Baker, a whirl.

Assemble your ingredients. The list is a short one for this recipe. You can use the challah recipe of your choice, including this one.  I have also made pretzel challah using pre-shaped frozen unbaked challah buns from the grocery store. And if you’re still reading this post, you have just won the “big deal of the day” with that hack. I usually make smaller individual sized pretzel challahs because it’s easier to fit them into the pot of boiling pretzel solution. The leftover pretzel challah buns (oh sure!) are also great for sandwiches.

Once your challah is shaped and is about 75% of the way through its final rise, set a Dutch oven or another large pot on the stove and add 16 cups of water (4 quarts), 1/2 cup baking soda, and 1/2 cup brown sugar. Allow the mixture to come to a rolling boil over medium-high heat.

Add the shaped challah (in batches if needed) and boil for 30 seconds on each side, using spatulas or slotted spoons to turn them. (I used a Chinese skimmer from the dollar store). Lift the loaves or buns onto a clean dishtowel to dry. Place them onto a lined baking sheet.

Brush the individual challahs with the egg wash (glaze) and sprinkle with coarse salt. (Be judicious. A little salt goes a long way.) Bake the challah for the recommended time in your recipe. In the case of the rolls shown above, I baked them for approximately 23 minutes.

Print Recipe

Pretzel Challah

Breakfast, Bread and Muffins

By Paula Shoyer, The Kosher Baker – Serves: 6-8

Prep Time: Challah prep time, rising time, boiling time – Cooking Time: 23 minutes – Total Time: 45 minutes (boiling + baking)

Pretzel challah has the soft, sweet, eggy, interior of a regular challah with a beautiful brown crispy, chewy, salty and tangy pretzel shell.

Ingredients

• Challah recipe of your choice, including this one: https://nancooksthebooks.com/challah/
• Pre-shaped but unbaked challah buns from your freezer section will also work.
• **Solution to Boil Pretzel Challah
• 16 cups water (4 quarts)
• 1/2 cup baking soda
• 1/2 cup brown sugar
• **Glaze
• 1 egg yolk, lightly beaten
• 1 tablespoon water
• 1/4 teaspoon sugar
• Maldon salt, fleur de sel or any coarse flaky sea salt OR pretzel salt

Instructions

1

You can use the challah recipe of your choice.  I have also made this recipe for pretzel challah using preshaped frozen unbaked challah buns from the grocery store. Shape the challah dough and allow it to rise. It is easier to make challah buns for this recipe to ensure that the challah will fit into the pretzel solution.

2

Once your challah is shaped and is about 75% of the way through its final rise, set a Dutch oven or another large pot on the stove and add 16 cups of water (4 quarts), 1/2 cup baking soda, and 1/2 cup brown sugar. Allow the mixture to come to a rolling boil over medium-high heat.

3

Add the shaped challah (in batches if needed) and boil for 30 seconds on each side, using spatulas or slotted spoons to turn it. (I used a Chinese skimmer from the dollar store). Lift the loaves (buns) onto a clean dishtowel to dry. Place onto a lined baking sheet.

4

Brush the challahs with the egg wash (glaze) and sprinkle with coarse salt. Bake the challahs for the recommended time in your recipe.

Notes

Pretzel challah freezes beautifully but be sure to put it back in the oven to crisp before serving.