We’ve always loved the comforting braid of traditional challah a staple in Jewish baking that’s perfect for holidays and family gatherings. Now we’re twisting things up with our Pretzel Challah recipe blending that soft pillowy dough with the salty crunch of a pretzel for an irresistible fusion.
This innovative take draws from classic European breads yet adds a fun modern spin that’s sure to impress. Whether you’re a baking novice or pro we’ll show you how to create this crowd-pleaser in your own kitchen.
Ingredients
In our Pretzel Challah recipe, we gather high-quality ingredients that blend the soft, pillowy texture of traditional challah with the crisp, salty crunch of a pretzel. Below, we’ve listed them in the order we use them, including prep notes for precision and ease.
- Active dry yeast (2 ¼ teaspoons): We start with this to activate our dough, ensuring a lively rise for that signature fluffy interior.
- Warm water (1 cup, around 110°F): Used next to proof the yeast, creating a bubbly mixture that sets the foundation for our bread’s airy texture.
- Granulated sugar (¼ cup): Added to the yeast mixture, this provides a subtle sweetness that balances the pretzel’s saltiness and aids in fermentation.
- Bread flour (4 cups): Our primary flour for strength and elasticity, we sift it to achieve the perfect chewy yet tender crumb that makes Pretzel Challah irresistible.
- Salt (1 ½ teaspoons): Incorporated into the dry mix, this enhances the overall flavor and prepares the dough for its pretzel-like transformation.
- Large eggs (2, at room temperature): Beaten and added to bind the dough, they contribute to the golden, glossy crust and rich taste we love in challah.
- Vegetable oil (¼ cup): Mixed in for moisture and flexibility, we use this neutral oil to keep the dough supple during kneading and shaping.
- Baking soda (¼ cup): Dissolved in boiling water for the pretzel bath, this key ingredient creates the iconic dark, shiny exterior with a satisfying snap.
- Coarse sea salt (for topping): Sprinkled on after the bath, it delivers the essential salty finish that elevates our Pretzel Challah to a sensory delight.
Equipment Needed
To bring our Pretzel Challah recipe to life, we rely on essential tools that ensure precise preparation and a flawless bake. Building on the ingredients we’ve outlined, selecting the right equipment helps achieve that signature chewy texture and shiny crust with ease.
We categorize the equipment by function for clarity:
- Large Mixing Bowl: Ideal for combining ingredients like yeast, water, and flour, this bowl provides ample space to knead dough by hand or with a mixer, promoting even mixing and gluten development.
- Stand Mixer with Dough Hook Attachment: For efficient kneading, we recommend a stand mixer equipped with a dough hook; it saves time and effort, especially for larger batches, yielding a smooth, elastic dough in about 10 minutes.
- Measuring Cups and Spoons: Accuracy is key in baking, so use precise measuring cups and spoons for ingredients such as sugar and salt to maintain the dough’s balance of flavors and rise.
- Digital Kitchen Scale: When precision matters, a digital scale helps weigh flour and other dry ingredients, reducing errors—for instance, it ensures you hit the exact 500 grams of bread flour needed for optimal texture.
- Large Pot for Baking Soda Bath: Essential for the pretzel’s distinctive exterior, this pot must hold at least 4 quarts to submerge the braided dough in a boiling baking soda solution, creating that iconic dark, shiny finish.
- Baking Sheet or Tray: Line this with parchment paper for easy transfer; a rimmed baking sheet prevents spills and supports even baking at 425°F, resulting in a perfectly golden loaf.
- Pastry Brush: We use this to apply egg wash for a glossy top; a soft-bristled brush ensures even coating, enhancing the bread’s visual appeal and helping coarse sea salt adhere.
- Oven Thermometer: To guarantee consistent results, an oven thermometer verifies your oven’s temperature, as slight variations can affect the bake—for example, maintaining 425°F is crucial for the pretzel bath’s effect.
In our experience, gathering these tools beforehand streamlines the process, allowing both novice and seasoned bakers to craft Pretzel Challah with confidence and precision.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s guide you through crafting our Pretzel Challah with precision and ease. We’ll break down the process into clear, step-by-step actions to achieve that irresistible chewy texture and shiny exterior.
Prep
In this stage, we focus on activating the yeast and forming the dough base. Begin by proofing the active dry yeast: In a large mixing bowl, combine 2 1/4 teaspoons of active dry yeast with 1 1/4 cups of warm water (around 110°F) and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until it foams, signaling a lively rise that promises a fluffy loaf.
Next, add the dry ingredients: Mix in 4 1/2 cups of bread flour and 1 1/2 teaspoons of salt using a stand mixer with a dough hook on low speed. Then, incorporate 2 large eggs and 1/4 cup of vegetable oil, switching to medium speed to knead for 8-10 minutes until the dough is smooth and elastic—feel its silky texture under your hands, ready for rising. This step ensures our Pretzel Challah dough develops the strength needed for that iconic braided shape.
Rise
Once the dough is prepped, we let it rise to develop flavor and volume. Transfer the dough to a lightly oiled bowl, cover it with a damp cloth, and place it in a warm, draft-free spot for the first rise. Allow it to double in size, which takes about 1-2 hours depending on room temperature—watch as it transforms, filling the air with a yeasty, comforting aroma that hints at the bread’s soft interior.
For the second rise, punch down the dough gently to release air bubbles, then divide it into three equal portions (about 500 grams each if using a scale). Shape each into a rope and let them rest for 10 minutes before braiding. This double rising process enhances the dough’s elasticity, ensuring our Pretzel Challah bakes up light and airy.
Shape and Boil
We shape and boil the dough to create that signature pretzel crust. Braid the three ropes into a traditional challah loaf on a parchment-lined baking sheet, tucking the ends securely for an elegant presentation. Prepare the boiling bath by bringing a large pot of water to a rolling boil and dissolving 1/4 cup of baking soda into it—this alkaline solution is key for achieving the dark, shiny exterior that makes our Pretzel Challah stand out.
Carefully lower the shaped loaf into the boiling water using a slotted spoon, boiling for 30 seconds per side to set the crust. Remove it, let it drain briefly, and place it back on the baking sheet. Sprinkle with coarse sea salt for that salty crunch, evoking the taste of fresh pretzels while enhancing the bread’s warm, subtle sweetness.
Bake
Finally, we bake the loaf to golden perfection. Preheat your oven to 375°F and position the baking sheet on the middle rack. Brush the boiled loaf with an egg wash (1 large egg beaten with 1 tablespoon of water) for a glossy finish, then slide it into the oven.
Bake for 25-30 minutes, rotating the sheet halfway through for even browning—monitor with an oven thermometer to maintain consistent heat. You’ll know it’s done when the crust is deep golden and the loaf sounds hollow when tapped, releasing a mouthwatering aroma that signals our Pretzel Challah is ready to enjoy with its crispy exterior and tender crumb.
Make-Ahead Instructions
One of the beauties of our Pretzel Challah recipe is its flexibility for busy schedules. We often prepare the dough in advance to save time and ensure fresh-baked results whenever the craving hits. Below, we outline make-ahead options that preserve the bread’s signature chewy texture and glossy crust without compromising flavor.
Preparing the Dough Ahead
To make our Pretzel Challah dough ahead, follow these steps after the initial mixing and first rise as detailed in our step-by-step instructions:
- Proof and Store the Dough: After kneading until smooth and elastic, let the dough complete its first rise in a lightly oiled bowl covered with plastic wrap. Once doubled in size—typically 1 to 1.5 hours at room temperature—gently punch it down to release gases. For short-term storage, shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it in an airtight container for up to 24 hours. This slow, cold proof enhances the dough’s depth of flavor, giving you that irresistible nutty undertone.
- Freezing for Longer Storage: If you need more time, we recommend freezing the dough after the first rise. Punch down the dough, divide it into portions if making multiple loaves, and wrap each tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. “A well-frozen dough thaws evenly,” we find, maintaining the bread’s tender crumb and pretzel-like exterior.
Thawing and Finishing the Recipe
When you’re ready to bake, thawing and proceeding is straightforward:
- Thaw in the Refrigerator: Transfer the frozen dough to the refrigerator 12 to 24 hours before you plan to bake. This gradual thaw keeps the yeast active and prevents the dough from becoming overly sticky.
- Room Temperature Thaw: For quicker preparation, let refrigerated or frozen dough sit at room temperature for 1 to 2 hours until it reaches a workable consistency. Once thawed, proceed with the second rise, shaping, and the baking soda bath as per our original instructions. Remember to monitor the dough closely—its yeasty aroma will signal when it’s ready for boiling to achieve that crispy, dark finish.
By using these make-ahead techniques, we ensure our Pretzel Challah remains a go-to recipe for effortless entertaining or weekday treats. Always use fresh ingredients like active dry yeast and baking soda to guarantee optimal results.
Conclusion
We’ve loved exploring this Pretzel Challah recipe with you
and can’t wait for you to try it yourself.
It’s a fun twist that brings together tradition and innovation
for a bread that’s as impressive as it is delicious.
Baking it at home lets us create memorable moments
whether for family gatherings or a simple treat.
Give it a go and see how it becomes a staple in your kitchen.
Frequently Asked Questions
What is Pretzel Challah?
Pretzel Challah is a creative fusion of traditional Jewish braided bread and the salty, chewy texture of a pretzel. This modern twist combines the comforting, fluffy nature of challah with a glossy, pretzel-like exterior, making it a versatile and impressive bake for any occasion.
What ingredients are needed for Pretzel Challah?
Key ingredients include active dry yeast for rising, warm water, granulated sugar, bread flour for structure, salt, large eggs, vegetable oil, baking soda for the bath, and coarse sea salt for topping. These high-quality components ensure a fluffy interior and chewy, shiny crust, perfect for home bakers.
What equipment is required to make Pretzel Challah?
You’ll need a large mixing bowl, stand mixer with dough hook, measuring cups and digital scale for accuracy, a large pot for the baking soda bath, baking sheet with parchment paper, pastry brush for egg wash, and an oven thermometer. These tools help streamline the process for precise results.
How do I make Pretzel Challah step by step?
Start by proofing yeast in warm water and sugar, then mix in flour, salt, eggs, and oil to form dough. Knead until smooth, let it rise twice, shape into braids, boil in baking soda bath for the pretzel effect, apply egg wash, and bake until golden. This yields a crispy exterior and tender crumb.
Can I prepare Pretzel Challah in advance?
Yes, make the dough ahead and refrigerate for up to 24 hours or freeze for up to 3 months. Thaw gradually in the fridge or at room temperature. Use fresh ingredients to maintain the chewy texture and glossy crust, making it ideal for busy schedules or entertaining.
How should I store Pretzel Challah?
Store cooled Pretzel Challah in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic for up to 3 months. Reheat in the oven to restore its fresh, chewy texture before serving.
What makes Pretzel Challah unique?
Pretzel Challah stands out by blending the soft, braided style of traditional challah with the salty, pretzel-inspired crust from a baking soda bath. This fusion offers a delightful contrast of flavors and textures, elevating it as a modern, crowd-pleasing bread that’s easy to customize for holidays or everyday meals.