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Pretzel Challah Rolls

Amy
Traditional challah bread- now in pretzel form!
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 12

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

Prep time includes proofing time.
To make ahead, refrigerate the dough overnight for the first rise. The next day, bring the dough to room temperature slightly, shape and proof for the second rise and bake!
Or you can freeze baked challah. Cool completely, wrap tightly, and freeze up to 3 months. Thaw at room temp and warm in a low oven to bring it back to life.
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