Classic Pretzel Challah

This pretzel challah combines the rich, soft texture of challah with the delightful, chewy crust of a pretzel, making it an irresistible treat for your family!

Ingredients

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• ¼ cup sugar
• 2 large eggs (plus 1 egg for egg wash)
• 2 teaspoons salt
• 2 ¼ teaspoons active dry yeast (one packet)

Instructions

1. Activate the Yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly and frothy.

2. Make the Dough: In a large mixing bowl, combine the flour and salt. Add in the yeast mixture and the 2 eggs. Stir until a dough forms.

3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

4. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

5. Shape the Challah: Punch down the dough and divide it into three equal pieces. Roll each piece into long strands and braid them together.

6. Second Rise: Place your braided loaf on a baking sheet lined with parchment paper. Cover it again and let it rise for another 30 minutes.

7. Preheat the Oven: Preheat your oven to 375°F (190°C).

8. Prepare the Pretzel Wash: In a large pot, bring 10 cups of water to a boil. Add ⅔ cup of baking soda to the boiling water.

9. Boil the Challah: Carefully place the braided dough into the boiling water (you may need to do this in batches). Boil for about 30 seconds on each side, then remove and place back on the baking sheet.

10. Egg Wash: Beat the remaining egg and brush it over the top of the loaf for a golden finish.

11. Bake: Bake in the preheated oven for 25-30 minutes or until golden brown.

12. Cool and Enjoy: Let it cool slightly on a wire rack before slicing.

Flavor Profile

This Classic Pretzel Challah offers a wonderful balance of soft and fluffy interior with a chewy, golden crust. The hint of sweetness from the sugar complements the savory notes beautifully, just like traditional pretzel challah you’d find in a bakery!