Pretzel Challah

Blue Hamamtaschen
February 25, 2022
Chocolate Walnut Fudge Cookies
April 4, 2022


3 medium or 4 small loaves

Prep Time:

15 minutes to make dough, 10 minutes to boil loaves

Bake Time:

25- 30 minutes


store at room temperature or freeze

Advanced Prep:

may be made 3 days in advance or frozen



1 cup warm water

2 packages dry yeast (1/2 ounce)

1/3 cup plus 1 tablespoon sugar

1/3 cup oil, plus one teaspoon to grease bowl

2 teaspoons salt

½ cup boiling water

¼ cup cold water

4 1/4 cups bread flour

Solution to Boil the Loaves

4 quarts water

1/2 cup baking soda

1/2 cup brown sugar


Non vegan: 1 egg yolk, 1 tablespoon water, 1/4 teaspoon sugar

Vegan: 1 tablespoon oil, 1 tablespoon sugar, 1 tablespoon honey

 coarse salt or any seeds on top


Preparation Directions

Measure the 1 cup of warm water. Add the yeast and one teaspoon of sugar and stir. Let sit for 10 minutes, or until foamy.  In a large mixing bowl, place the 1/3 cup sugar, salt and oil and whisk well. Add the boiling water and stir to dissolve. Add the cold water and stir. Add the yeast mixture and whisk in.

Add 1 cup of flour and whisk until well combined. Add another cup of flour and whisk again. Add a third cup of flour and  mix in. Add a half cup flour and mix in. Dump onto the counter and add another 1/2 cup flour. Then add  a little  flour at a time and knead in. Add more flour as needed, a tablespoon at a time and knead until the dough comes together into a ball and is smooth and not sticky at all.

Place the remaining teaspoon oil into the bowl and rub around the sides. Rub your hands around the top of the dough and place into the bowl. Cover with plastic and let rise for one hour.

On a lightly floured surface, divide dough in two to four loaves. Braid each loaf and place on a parchment-covered baking sheet. Let rise another 45 minutes.

Preheat oven to 350°F.

Place the water, baking soda and sugar into a large roasting pan and heat over two burners until boiling. Add the loaves (in batches if needed) and boil for 30 seconds each side, using spatulas or slotted spoons to turn them. Lift the loaves onto a clean dishtowel to dry. Place onto a lined baking sheet.

Brush with desired glaze and sprinkle with coarse salt or seeds.

Bake for 25 to 30 minutes, or until nicely browned. like a pretzel!