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 2-3 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 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
Ingredients
- 1 envelope instant yeast
- 3 3/4-4 cups bread flour
- 1 cup warm water about 110 degrees
- 2 large eggs plus one extra yolk for glazing
- 1/2 cup vegetable or canola oil
- 1 teaspoons salt
- 1/2 cup granulated 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 1 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 flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes. You may not need all the flour or you may need more.
- 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 2 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
19 Comments
Woweeee!!! This is an original if I every saw one! And what would I put on Pretzel Challah Rolls??? Why, Homemade Lox, of course!!!!! (or maybe tongue) Either way, another winner!!
Love,
Your Bubbe
Thanks, Bubbe! I think your question is rhetorical but I can’t think of a thing that wouldn’t be better on a challah pretzel roll!
thanks for the great recipe I can’t wait to try it
Let me know how it turns out!
I want one right now
I can bring you one!
WOW!! Oh my…when I win the lottery can I hire you to cook for me?! 🙂
HAHA of course! Hope you win 🙂
Am totally trying out this recipe, what’s the point (purpose) though of soaking them in water?
The baking soda and water combo creates and alkali solution that gives the pretzel challah the dark color and also the crunchy pretzel taste/texture!
These look amazing! I’ve been seeing the pretzel rolls around at different bakeries. I may be inspired enough to try this recipe at home. Shabbat Shalom!
Thanks, Leah! They are pretty darn tasty. Shabbat Shalom to you!
How creative! They remind me of the pretzel croissants from City Bakery in New York, but in challah form.
Thanks, Anna! I will have to try one of those pretzel croissants next time I am in the city. That sounds amazing!
How much is in “one envelop of instant yeast.” The American envelopes are not available where I live and I really want to try this recipe. Thanks!!!
Sorry I didn’t mention that! It is 3/4 of an ounce or 21 grams.
Hi Amy,
Wow I will we baking up a storm with all your recipes. My package of dry active yeast is in 7 gram packages, do I use 21 grams which would equal using 3 x 7 gram packages and still use the same 3 3/4 cups of bread flour? Thanks love your recipes,
Hi Nat- one package of instant yeast is 7 grams, so use 25% more when using dry active yeast. I would use 9 grams!
Thanks Amy I look forward to cooking these soon 🙂