Friday, May 25, 2012

Hot Pretzel Challah

OMG!!  Pretzel Challah is out of this world!

What a nice change of pace. Think hot pretzel (Aunt Annie's style) in the form of a challah. Yum!

Hot Pretzel Challah (Bread Machine)

This can be served alone or with mustard or honey mustard.

2 eggs
1 1/2 C. water
2 T. vegetable oil
2 1/2 t. salt
2 T. sugar
6 C. bread flour
4 1/2 t. active dry yeast

16 C. water
1/2 C. brown sugar
1/2 C. baking soda

egg wash:
2 yolks
1 T. cold water
1/4 t. sugar
1/4 t. salt

coarse salt

Place the dough ingredients into the bowl of the bread machine in the order listed above starting with eggs and ending yeast. Turn the machine on the dough cycle.

Once the dough cycle ends, remove the dough from the machine and shape into 3 seperate challahs on a floured countertop. Preheat the oven to 350 degrees, and cover 2 baking sheets with parchment, then sprinkle with cornmeal.

In a large metal saucepan or roasting pan, bring 16 cups of water to a boil. Once boiling, add the brown sugar and baking soda. Be careful because the baking soda will bubble up.

Place the braided challah one by one in the boiling solution. After 30 seconds, use 2 spatulas and flip and boil for 30 seconds on the other side. Remove to a dish towel spread out on the counter, repeat with the reamining challahs.

Transfer the challah to the prepared baking sheet, and brush with the egg wash. Sprinkle with coarse salt. Then place in the oven, bake for 15 minutes, then remove and brush with the egg wash again. Place back in the oven turning the sheet pan around. Bake for 15 more minutes.

Remove from the oven, serve immediately, or let cool and then wrap in foil and reheat in the oven when ready to serve. I usually place my challah in the oven for about 30 minutes before we serve it.


Happy Shabbos and Shavuot!

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