Pretzel Challah Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 12
Traditional challah bread- now in pretzel form!
  • 1 envelope instant yeast
  • 3¾ cups bread flour
  • ¾ cup warm water (about 100 degrees)
  • 2 large eggs plus one for glazing
  • ½ cup vegetable or canola oil
  • 1 teaspoons salt
  • ¼ cup sugar
  • 3 quarts (12 cups) water
  • ½ cup baking soda
  1. First up, make your slurry combining ¾ cup of flour, yeast and ¾ cup warm water.
  2. Let sit for 10 minutes until it puffs up. Then whisk in the two eggs, salt, sugar and oil until incorporated.
  3. Then add the rest of the flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes.
  4. Place the dough in a warm, cleaned bowl and cover with plastic wrap. Let the dough ferment in a warm place until it has doubled in size, about 1.5 hours.
  5. Now divide the ball into 12 equal pieces- first divide in two and then divide each half in three and each of those pieces in half.
  6. Now roll each of these balls into a strand. You may have an issue of them stretching out. I did! That darn gluten. Let the strands rest and roll out again until each strand is about 10 inches long.
  7. Now to make the rolls! Tie each strand into a knot, and then tuck the other ends under.
  8. Repeat with the other 11 rolls.
  9. Cover with plastic wrap and ferment another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.) Bring 3 quarts (12 cups) of water and ½ cup baking soda to a boil, making sure all the baking soda is dissolved. Preheat oven to 350 degrees F.
  10. Put six rolls in at a time and let boil for about 30 seconds. Flip and boil for 30 more seconds.
  11. Remove with a slotted spoon and dab off any excess water. Repeat with the other 6 rolls and put them on baking sheets lined with parchment paper. Whisk up one egg and egg wash the rolls.
  12. Then sprinkle with a coarse salt.
  13. Bake for 20 minutes at 350 degrees F and it’s challah time!
Prep time includes proofing time.
Recipe by What Jew Wanna Eat at