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Pretzel Challah

Melissa Halpern

Pretzel Challah (Adapted from King Arthur Flour)


  • 2 1/2 cups Bread Flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 1 cup warm water

Pretzel Bath

  • 1 cup boiling water
  • 2 tablespoons baking soda
  • Salt to top


  • 1 tablespoon margarine, melted
  • Place all of the dough ingredients into a bowl and beat until well-combined. Knead the dough, by hand or machine, for 5 to 8 minutes, until it’s soft, smooth, and elastic,
  • Transfer the dough to a lightly greased bowl, cover, and let it rise for 30 minutes.
  • To make the Pretzel Bath: While the dough is rising, prepare the topping in a shallow pan. Combine the boiling water and baking soda, stirring until the soda is dissolved. Set the mixture aside to cool to lukewarm (or cooler).
  • Preheat your oven to 430°F. Line a baking sheet with parchment paper.
  • Transfer the dough to a work surface, and divide it into two equal pieces, and then those two into three strands. Braid into two medium sized challahs.
  • Put the challahs in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet.
  • Transfer the pretzel challahs to the prepared baking sheet. Sprinkle them lightly with salt, if desired. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzel challahs for about 16-18 minutes, or until they’re golden brown. [If you only make one challah it should need about 18-20 minutes]
  • Remove the pretzels from the oven, and brush them with the melted margarine.
Mon, July 15 2024 9 Tammuz 5784