We are Chizuk

Pretzel Challah (Adapted from King Arthur Flour)

Dough

• 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

Topping

• 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.