Can I make this Pretzel Challah Recipe Braided Bread Loaf ahead of time?

Absolutely! This recipe is wonderful for planning. You can prepare the dough and let it complete its first rise slowly in the refrigerator overnight. The next day, simply punch it down, then proceed with shaping your beautiful braided bread loaf and allowing it to complete its second rise before the pretzel bath and baking.

What if my dough isn't rising?

A common culprit is inactive yeast or incorrect water temperature. Ensure your active dry yeast is fresh and the water used for activation is between 105-115°F (40-46°C). Also, double-check that your rising spot is warm and free of drafts; a slightly warm oven (turned off!) works wonders.

Do I really need the baking soda bath?

Yes, yes, a thousand times yes! The baking soda bath is the secret to getting that signature deep brown, shiny, and wonderfully chewy pretzel crust that truly defines this Pretzel Challah. Without it, you'd simply have a regular, albeit delicious, challah.

Can I use instant yeast instead of active dry?

You can usually substitute instant yeast directly for active dry yeast without issue. Many bakers find instant yeast a bit faster and don't require pre-activation; you can often add it directly to your dry ingredients before mixing in the liquids.

Why is my Pretzel Challah not very shiny?

For that gorgeous sheen, make sure you apply a very generous egg wash (the egg + water mixture) right before baking. The baking soda bath itself also contributes significantly to the shine, so ensure it was at a full rolling boil and the baking soda was completely dissolved before dipping.

How do I store leftover Pretzel Challah?

Once completely cooled, store your Pretzel Challah in an airtight container or a bread bag at room temperature for 3-4 days to maintain freshness. It also freezes beautifully; tightly wrapped slices or a whole loaf can be frozen for up to 2-3 months. Just thaw at room temperature when you're ready to enjoy!

Pretzel Challah Recipe Braided Bread Loaf

Description

This Pretzel Challah recipe combines the rich, sweet crumb of challah with a distinctive chewy, salty pretzel crust. A show-stopping braided bread, perfect for any meal.

Ingredients

Scale

6–7 cups (720-840g) All-Purpose Flour
1 ½ cups (360ml) Warm Water
1 packet (2 ¼ tsp / 7g) Active Dry Yeast
¼ cup (50g) Granulated Sugar
2 large Eggs + 1 for egg wash
¼ cup (60ml) Olive Oil
2 tsp (10g) Salt + coarse salt for topping
½ cup (100g) Baking Soda
8 cups (1.9L) Water (for the pretzel bath)
1 Egg + 1 tbsp water (for Egg Wash)

Instructions

Activate Yeast: Combine warm water, sugar, and yeast in a large bowl. Let stand until foamy, signaling active yeast.
Mix Dough: Add eggs, olive oil, and salt to yeast mixture. Gradually add flour, mixing until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes. Dough should feel slightly tacky.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (1-1.5 hours).
Shape Pretzel Challah: Gently punch down dough. Divide into 3 or 4 equal pieces. Roll each piece into a long rope (about 18-20 inches). Braid the ropes tightly, pinching ends to seal. Place on a parchment-lined baking sheet.
Second Rise: Cover braided loaf loosely and let rise again until noticeably puffy (30-45 min).
Prepare Pretzel Bath: Preheat oven to 375°F (190°C). Bring 8 cups of water to a rolling boil in a wide pot. Carefully stir in ½ cup baking soda until dissolved.
The Pretzel Dip: Carefully lower the braided bread loaf into the boiling baking soda bath for 30 seconds per side, using two spatulas. Remove and drain excess liquid.
Egg Wash & Bake: Return loaf to baking sheet. Brush generously with egg wash. Sprinkle with coarse salt. Bake until deep golden brown and internal temperature reaches 200-210°F (93-99°C) (30-35 min). Rotate halfway through baking for even browning.
Cool: Transfer baked Pretzel Challah Braided Bread Loaf to a wire rack to cool completely before slicing and serving.

Notes

Substitutions & Swaps: For extra crunch, add sesame or poppy seeds. Melted butter can be used instead of olive oil for a richer flavor. Different coarse salts can be used for topping.

Quality Tips: Use fresh yeast for reliable rising. Good quality sea salt enhances flavor. Ensure eggs are fresh and at room temperature for better incorporation.

Storage: Store cooled pretzel challah in an airtight container or bread bag at room temperature for up to 3-4 days. Freeze tightly wrapped slices or a whole loaf for up to 2-3 months. Thaw at room temperature.

Reheating: Warm in a 300°F (150°C) oven for 10-15 minutes, or toast slices.

Technique Tips: Do not rush kneading or rising times as they are crucial for texture. A stand mixer with a dough hook can simplify kneading. For a softer crumb, use slightly less flour; for a chewier crust, ensure the baking soda bath is at a full boil.

Allergy Notes: Contains wheat and eggs. Not gluten-free or vegan. Always check yeast packets for specific ingredients if highly sensitive.

Nutritional Estimate: Nutritional information is an estimate based on standard ingredients and serving size.

Prep Time: 60 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 5g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg

Keywords: Pretzel Challah, Braided Bread, Challah, Pretzel, Yeast Bread