Classic Pretzel Challah

Instructions

1. 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. 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. 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. 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. 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. 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. 7

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

8. 8

   **Prepare the Pretzel Wash**: In a large pot, bring 2.4 liters (about 10 cups) of water to a boil. Add 135 grams (about ⅔ cup) of baking soda to the boiling water.

9. 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. 10

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

11. 11

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

12. 12

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