If you’re thinking, “oh wow, how can challah get any better?!” just wait until you try this Pretzel Challah out.
This Pretzel Challah is the one you want on your table. With its crunchy texture and sweet flavor, it’s going to bring all jaws to the floor. It’s sure to be the hit of any event, whether it’s a casual brunch or a fancy gathering.
It’s the perfect storm — I love challah and I love soft pretzels. Combine those two together and bake up golden brown and you’ve got soft pretzel challah straight from heaven. Add kozliks mustard into the equation and I’ll literally ascend. Although I love all three independently, they’re even better together.
Packed with flavor and shaped into a beautiful pretzel style, this challah will delight everyone who’s invited to your home.
Scroll down below for the full details for my simple and easy Pretzel Challah Recipe!
Pretzel Challah
Author: Micah Siva
Makes 12 challahs
- 1 package instant yeast
- 2 tbsp sugar
- ¾ cup lukewarm water, divided
- 1 large egg
- 2 tbsp olive oil
- 2-3 cups all purpose flour
- 1 tsp sea salt
- Water
- ¼ cup baking soda
- 2 tbsp brown sugar
- Egg wash:
– 1 egg
– 2 tbsp water
– Pretzel salt, optional
Preparation:
- Combine yeast, sugar, and water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add the egg oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Punch down dough to remove any air bubbles, and transfer to a floured surface.
- Divide into 12 balls. Roll each into a 12-inch rope, and form an “s” on the counter. Pull the two ends through the loop of the “s”.
- Transfer to a lined baking tray, and cover. Let rise for 20 minutes.
- Meanwhile, bring a large pot of water to boil with the baking soda and brown sugar.
- Drop each challah into the water, two or three at a time, and let boil for 1-2 minutes per side.
- Remove from the water, and pat dry.
- Make the egg wash: whisk together the egg and water. Brush onto each challah, and sprinkle with salt.
- Bake for 20-25 minutes, or until deep golden brown.
- Serve with mustard, enjoy!Enjoy!
For more Challah recipes, check out my Honey Walnut Challah and Peanut Butter Honey Challah recipes!