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Parve
Easy
3 Hours
Diets 
Philadelphia is often referred to as the “Pretzel Capital” of the United States. The city has a long-standing tradition of pretzel making, dating back to the 18th century when German immigrants, including the Pennsylvania Dutch, brought pretzel recipes with them to the region. This helped establish Philadelphia as a hub for pretzel production.
Inspired by the pretzel capital of the United States, we are sharing our guide to making pretzel challah.
1 batch of challah dough
1 shallow, wide-mouthed pot (at least 12 inches wide and 5 inches deep)
2 large slotted spoons or spatulas
1 sheet pan
1 cooling rack
nonstick cooking spray, such as Glicks
egg wash (1 egg yolk mixed with 1 tablespoon water)
kitchen towels
plastic wrap
pastry brush
2/3 cup baking soda
1/3 cup Haddar Brown Sugar
coarse pretzel salt or sea salt
Start by making your favorite challah dough recipe. Divide the dough into one-and-a-half-pound balls, keeping a small piece of dough (about one ounce) aside for the pretzel solution.
Place the dough balls onto a greased cookie sheet and spray the tops lightly with nonstick cooking spray. Cover them loosely with plastic wrap and a clean kitchen towel, allowing the dough to rise until it has doubled in size, which will take about two hours.
Once the dough has risen, braid each portion as desired.
Set aside and prepare the pretzel solution.
While the challah is rising, prepare the pretzel solution. In a wide, shallow pot (large enough to hold the challah and cover most of it), fill it halfway with water. Keep in mind that you will be adding the challah, so ensure there’s enough water to submerge most of it without overflowing. Add baking soda and brown sugar to the water, then bring it to a boil. Once boiling, let it boil for five minutes before lowering the heat to low.
To test the alkalinity of the solution, drop the small piece of dough you set aside into the pot. If the dough begins to puff slightly and turns a pale golden color within 15 to 20 seconds, the solution is ready. Discard the test dough piece before proceeding.
Line a baking sheet with parchment paper and set a cooling rack over it. Spray the cooling rack with nonstick cooking spray and place it next to your pot of water. Preheat your oven to 350 degrees Fahrenheit (or use the convection setting if available).
Once your pretzel solution is ready and the challah has risen, gently turn one braided challah upside down and lower it into the boiling water.
Boil for 15 seconds on one side, then carefully flip it over using the slotted spoon or spatula. Boil for another 30 to 40 seconds before flipping it back.
Carefully lift the boiled challah out of the pot and place it on the prepared cooling rack to drain and cool for about two minutes. Repeat the process with the remaining challah loaves.
Spray challah pans (if baking in pans) with nonstick cooking spray to prevent sticking. Carefully transfer the boiled challahs back into the pans. Alternatively, place challahs on a parchment-lined baking tray.
Using a pastry brush, brush each challah with a little more of the pretzel solution from the pot. Next, brush them with egg wash for shine, and sprinkle generously with coarse pretzel salt or sea salt.
Place the pans in the preheated oven and bake for 35 to 45 minutes, rotating the pans halfway through to ensure even baking. The challahs should turn a beautiful deep-brown, pretzel-like color.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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