Pretzel Challah Rolls

I wouldn’t describe myself as a sports fan per say. Maybe it’s because I am from Connecticut and we have no legitimate sports teams aside from my beloved (RIP!) Hartford Whalers. I mean I enjoy a good football tailgate, mostly for the keg stands of course. And who doesn’t like the Super Bowl- I look forward to the spread of food all year! And of course baseball- ah day drinking and jumbo pretzels. No wonder it is America’s pastime!

Now I no longer have to sit through nine innings to get my pretzel fix- I cracked the code on pretzel challah rolls! Boiling pretzels in water and baking soda gives it that crunchy brown crust and a pretzely taste (sounds reminiscent of bagels!) Would that work for challah as well? Works like a charm. I decided to make these into adorable little rolls. Can’t you just imagine the best sandwich ever on one of these suckers? Here is all Jew need for your own pretzel challah rolls.

I used my favorite challah recipe as the basis for my pretzel challah. First up, make your slurry combining 3/4 cup of flour, yeast and water.

Yum. Let sit for 10 minutes until it puffs up. Then whisk in the two eggs, salt, sugar and oil until incorporated. I used a little less salt than normal since I planned on putting salt on top!

Then add the rest of the flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes.

Ta da! Now proof for 1.5 hours until doubled in size. I put mine in a covered dutch oven in a warm oven.

Whoa! 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. Or whatever works for you!

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.

Now to make the rolls! Tie each strand into a knot, and then tuck the other ends under.

So cute! Repeat with the other 11 rolls.

Proof again for another 1.5 hours and now it’s time to boil! Bring 3 quarts (12 cups) of water and 1/2 cup baking soda to a boil, making sure all the baking soda is dissolved. Put six rolls in at a time and let boil for about 30 seconds. Flip and boil for 30 more seconds.

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.

Then sprinkle with a coarse salt- I used this honey salt I got in Athens!

Bake for 20 minutes at 350 degrees F and it’s challah time!

Challah back.

Now I just need a giant beer!

Perfect with a bit of mustard!

What would Jew put on one of these tasty little rolls?

Full disclosure- There are a few other pretzel challahs on Al Gore’s Internet such as this challah and this one here. Check them out!

Pretzel Challah Rolls

Amy

Traditional challah bread- now in pretzel form!

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Prep Time 4 hours hrs

Cook Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 12

Ingredients

  

1x2x3x

• 1 envelope instant yeast
• 3 3/4 cups bread flour
• 3/4 cup warm water about 100 degrees
• 2 large eggs plus one for glazing
• 1/2 cup vegetable or canola oil
• 1 teaspoons salt
• 1/2 cup sugar
• 3 quarts 12 cups water
• 1/2 cup baking soda

Instructions

 

• First up, make your slurry combining 3/4 cup of flour, yeast and 3/4 cup warm water.
• Let sit for 10 minutes until it puffs up. Then whisk in the two eggs, salt, sugar and oil until incorporated.
• Then add the rest of the flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes.
• 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.
• 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.
• 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.
• Now to make the rolls! Tie each strand into a knot, and then tuck the other ends under.
• Repeat with the other 11 rolls.
• 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 1/2 cup baking soda to a boil, making sure all the baking soda is dissolved. Preheat oven to 350 degrees F.
• Put six rolls in at a time and let boil for about 30 seconds. Flip and boil for 30 more seconds.
• 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.
• Then sprinkle with a coarse salt.
• Bake for 20 minutes at 350 degrees F and it’s challah time!

Notes

Prep time includes proofing time.

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