There’s something magical about combining two beloved breads into one irresistible treat. Our Pretzel Challah recipe brings together the soft, slightly sweet texture of traditional challah with the bold, salty crust of a classic pretzel. This fusion creates a unique bread that’s perfect for any occasion, whether it’s a festive dinner or a cozy weekend brunch.
We love how the chewy pretzel crust contrasts with the tender, braided interior, making every bite a delightful experience. Plus, this recipe is easier to make than you might think, giving you a show-stopping loaf without hours in the kitchen. Let’s dive in and bake a loaf that’s sure to impress family and friends alike.
Ingredients
To create the perfect Pretzel Challah, we need a blend of classic challah ingredients and the distinctive components for the pretzel coating. Each element plays a vital role in delivering that signature chewy inside and crisp salty crust.
For the Challah Dough
We will start with the essential ingredients to make a soft, rich Challah dough:
- 4 cups (480g) bread flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 1/4 cup (60ml) vegetable oil or canola oil
- 2 large eggs at room temperature
- 1 tablespoon honey
- 1 teaspoon vanilla extract (optional for subtle flavor depth)
For the Pretzel Coating
- 10 cups water
- 2/3 cup (160g) baking soda (for the alkaline bath)
- 1 large egg yolk, beaten with 1 tablespoon water (egg wash for a glossy crust)
- Coarse kosher salt or pretzel salt, to sprinkle generously
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bread flour | 4 cups (480g) | Structure and chewiness |
| Granulated sugar | 1/4 cup (50g) | Sweetness and browning |
| Instant yeast | 2 teaspoons | Leavening |
| Salt | 1 teaspoon | Flavor enhancement |
| Warm water | 1 cup (240ml) | Activates yeast, hydrates flour |
| Vegetable oil | 1/4 cup (60ml) | Tenderness |
| Large eggs | 2 | Richness, structure |
| Honey | 1 tablespoon | Sweetness and color |
| Vanilla extract | 1 teaspoon (optional) | Flavor complexity |
| Water (for bath) | 10 cups | Creates pretzel crust |
| Baking soda | 2/3 cup (160g) | Alkaline bath for crust |
| Egg yolk + water (wash) | 1 egg yolk + 1 tbsp water | Glossy finish |
| Coarse salt | To sprinkle | Signature salty crunch |
Equipment Needed
To craft the perfect Pretzel Challah, having the right equipment ensures a smooth baking process and consistent results. Here’s what we use in our kitchen for this recipe:
- Mixing Bowls: Use medium to large bowls for combining the dough ingredients and for proofing.
- Stand Mixer with Dough Hook (optional): Helps knead the dough efficiently and develops gluten, but we can knead by hand as well.
- Measuring Cups and Spoons: Accurate measurement of dry and wet ingredients is crucial.
- Kitchen Scale: For precision, especially with flour and water.
- Whisk: For beating eggs and mixing the alkaline bath.
- Large Pot or Wide, Deep Pan: To prepare the alkaline baking soda bath where we briefly boil the dough strands to achieve the classic pretzel crust.
- Slotted Spoon or Spider Strainer: For safely removing the dough from the hot baking soda water.
- Baking Sheet or Half Sheet Pan: Provides ample space for shaping and baking the challah braids.
- Parchment Paper or Silicone Baking Mat: Prevents sticking, helping with cleanup and maintaining bread shape.
- Pastry Brush: Essential for applying the egg wash that gives the Pretzel Challah its glossy, golden finish.
- Cooling Rack: Allows air to circulate beneath the bread as it cools, preventing sogginess.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combining ingredients and dough proofing |
| Stand Mixer (optional) | Efficient kneading |
| Measuring Tools | Accurate ingredient measurement |
| Kitchen Scale | Precise flour and liquid measures |
| Whisk | Mixing eggs and alkaline bath |
| Large Pot/Pan | Boiling dough in baking soda bath |
| Slotted Spoon | Removing dough from hot water |
| Baking Sheet | Baking bread |
| Parchment/Silicone Mat | Prevent sticking during baking |
| Pastry Brush | Applying egg wash for glossy crust |
| Cooling Rack | Proper bread cooling |
Having these tools ready before we start helps us focus on each step, from kneading to baking, and ensures our Pretzel Challah emerges with the perfect chewy crust and tender crumb every time.
Instructions
Follow these clear steps to craft our Pretzel Challah that boasts a perfect blend of soft sweetness and a bold, chewy crust.
Preparing the Dough
- In a large mixing bowl, combine 4 cups bread flour, 1/4 cup granulated sugar, 1 tablespoon instant yeast, and 1 1/2 teaspoons salt. Stir until evenly mixed.
- In a separate container, whisk together 1 1/4 cups warm water (around 110°F), 1/4 cup vegetable oil, 2 large eggs, 2 tablespoons honey, and 1 teaspoon vanilla extract (optional).
- Gradually add the wet ingredients to the dry mixture. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 6-7 minutes.
- Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides.
First Rise
- Cover the bowl with a clean damp towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- After rising, punch down the dough gently to release air bubbles.
Shaping the Challah
- Turn the dough out onto a lightly floured surface.
- Divide the dough into three equal portions, approximately 12 ounces each.
- Roll each portion into long ropes, about 14-16 inches.
- Braid the three ropes tightly, pinching the ends securely.
- Transfer the braided loaf to a parchment-lined baking sheet.
Preparing the Pretzel Boiling Solution
Mix the following in a large pot:
| Ingredient | Amount |
|---|---|
| Water | 8 cups |
| Baking Soda | 1/3 cup |
Heat the solution until it comes to a gentle boil.
Boiling the Challah
- Using a slotted spoon, carefully lower the braided challah into the boiling baking soda bath.
- Boil each side for 30 seconds; flip carefully to ensure even cooking.
- Remove the challah and let it drain on a wire rack.
Baking the Pretzel Challah
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk 1 egg with 1 tablespoon water to create the egg wash.
- Brush the entire challah with the egg wash for a rich golden color and glossy finish.
- Sprinkle generously with coarse pretzel salt.
- Bake on the middle oven rack for 25-30 minutes, until the crust is deep golden brown and sounds hollow when tapped.
Cooling and Serving
- Transfer the baked pretzel challah to a cooling rack.
- Allow it to cool for at least 30 minutes before slicing.
- Serve this distinctively chewy and sweet pretzel challah warm or at room temperature for optimal flavor and texture enjoyment.
Tips and Variations
To master our Pretzel Challah Recipe and customize it to your taste, here are some essential tips and exciting variations to elevate your baking experience.
Tips for Perfect Pretzel Challah
- Use Bread Flour for maximum gluten development. This ensures a chewy interior and sturdy structure.
- Warm Water Temperature should be between 100°F and 110°F. This activates the yeast without killing it.
- Knead the Dough Thoroughly until smooth and elastic. Aim for about 10 minutes by hand or 6-7 minutes using a stand mixer.
- When preparing the baking soda bath, bring the water to a gentle boil and slowly add the baking soda to avoid overflow.
- Boil Each Loaf Piece Briefly—about 30 seconds on each side. Longer boiling results in a thicker crust but can reduce rise.
- Brush with an egg wash generously after boiling to create a rich golden brown glossy crust.
- Sprinkle coarse salt immediately after egg wash so it adheres well.
- Let the baked challah cool completely on a rack before cutting. This helps set the crumb and crust.
Variations to Try
| Variation | Description |
|---|---|
| Sesame Seed Topping | Substitute coarse salt with toasted sesame seeds for a nutty crunch and different flavor profile. |
| Honey Glaze Finish | After baking, brush the challah lightly with warmed honey to add subtle sweetness and shiny finish. |
| Whole Wheat Flour | Replace half of the bread flour with whole wheat for a heartier loaf. Adjust water slightly as needed. |
| Cinnamon Sugar Twist | Add cinnamon and sugar to the dough or sprinkle on top post-egg wash for a sweet variation. |
| Stuffed Challah | Roll small fillings (cheese, herbs, or chocolate) inside dough strips before braiding for surprise bites. |
Pro Tips from Our Kitchen
“Boiling the dough briefly in the alkaline bath is the step that truly transforms this challah into a pretzel sensation. Do not skip it!”*
“Braiding tightly but gently ensures even baking and a beautiful finish. Avoid dough tears by keeping your hands floured.”
By following these tips and trying these variations, our Pretzel Challah can be a versatile centerpiece or a delightful snack personalized for any occasion.
Conclusion
Making Pretzel Challah is a rewarding baking adventure that brings together the best of two beloved breads. With the right ingredients, tools, and techniques, we can easily create a loaf that’s both visually stunning and deliciously satisfying.
This recipe invites us to experiment with flavors and textures, turning a traditional challah into something bold and unique. Whether for a special meal or a cozy snack, Pretzel Challah is sure to impress and delight every time.
Frequently Asked Questions
What is Pretzel Challah?
Pretzel Challah is a hybrid bread combining traditional sweet, soft challah dough with a chewy, salty pretzel crust. It offers a unique flavor and texture contrast, perfect for various occasions.
What ingredients do I need to make Pretzel Challah?
You’ll need bread flour, sugar, instant yeast, salt, warm water, vegetable oil, eggs, honey, and optional vanilla for the dough. For the pretzel coating, use water, baking soda for the alkaline bath, an egg wash, and coarse salt.
Is Pretzel Challah difficult to make?
No, the recipe is surprisingly easy. Clear step-by-step instructions and common kitchen tools make it accessible for bakers of all levels.
Why is the baking soda bath important?
The baking soda bath creates the signature chewy, golden-brown crust of the pretzel. It also helps the egg wash adhere and enhances flavor.
Can I customize the recipe?
Yes, you can add sesame seeds, use whole wheat flour, or add a honey glaze to tailor the loaf to your taste.
What tools do I need for this recipe?
Essential tools include mixing bowls, a stand mixer (optional), measuring cups or a kitchen scale, a whisk, a large pot for boiling, a slotted spoon, baking sheet, parchment paper/silicone mat, pastry brush, and a cooling rack.
How long does it take to prepare Pretzel Challah?
Preparation includes mixing, kneading, proofing, boiling, and baking. Typically, it takes a few hours, mostly due to dough rising times.
Can I freeze Pretzel Challah?
Yes, you can freeze the baked loaf for up to 2 months. Thaw at room temperature and refresh in the oven for best texture.