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Pretzel Challah Rolls

Pretzel Challah Rolls

Amy
Traditional challah bread- now in pretzel form!
0 from 0 votes
Prep Time 4 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Servings 12

Ingredients
  

  • 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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