{"id":285,"date":"2011-02-08T07:36:00","date_gmt":"2011-02-08T07:36:00","guid":{"rendered":"http:\/\/blog.beliefnet.com\/homeshuling\/2011\/02\/pretzel-challah.html"},"modified":"2011-02-08T07:36:00","modified_gmt":"2011-02-08T07:36:00","slug":"pretzel-challah","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2011\/02\/pretzel-challah.html","title":{"rendered":"Pretzel Challah"},"content":{"rendered":"

I blogged recently about my foray into pretzel rolls, which were a big hit. I began wondering, if you can make pretzel rolls…..why not a pretzel challah? A google search confirmed that a bakery in Los Angeles offers this delicacy, and that Suzy Fishbein includes a version in one of the Kosher By Design books. So, this past shabbat, when we were invited to friends for a meal and I didn’t have to cook anything else, I thought I’d try my hand at a pretzel challah.<\/p>\n

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I used the same dough recipe as I used for the rolls, which you can find here<\/a>. (I replaced the butter with pareve margarine.) I mixed the dough in my bread machine and put two raw challah loaves into the refrigerator for a slow overnight rise. (I do this fairly often so that we can have hot-out-of-the-oven challah for dinner, but in this case I thought it was crucial, since pretzel rolls are not very good the day after.) I took them out of the oven at lunch time (it’s great to work around the corner from my house) to bring them to room temperature.<\/div>\n
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\"pretzel<\/a><\/span><\/div>\n
<\/div>\n
Pretzels need to be poached briefly in a baking soda solution. (See the recipe<\/a> for details.) This is the part I was concerned about – I was afraid the challah would fall apart. I pinched the ends tightly before gently sliding the challahs into the water. I poached them one at a time and used two spatulas to retrieve them. Don’t be concerned when they deflate slightly in the water!<\/div>\n
<\/div>\n
I was concerned that the baking temperature of the rolls might lead to a challah that wasn’t fully baked so I lowered the temperature to 375. I’m going to continue to experiment with the baking temperature, but 375 seemed fine. They baked for about 30 minutes.<\/div>\n
<\/div>\n
Here’s the final product, coated with egg and kosher salt.<\/div>\n
<\/div>\n
\"pretzel<\/a><\/span><\/p>\n
The were crusty on the outside and chewy inside, just as I had hoped. We served them with a few kinds of mustard, and they were devoured. Quickly.<\/div>\n<\/div>\n
<\/div>\n
I wouldn’t want this kind of challah every week – I’m a sucker for tradition – but once in a while these make a nice change of pace. Let me know if you give them a try!<\/div>\n
<\/div>\n
p.s., have you checked out my latest piece on Kveller<\/a>?<\/div>\n
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<\/div>\n","protected":false},"excerpt":{"rendered":"

I blogged recently about my foray into pretzel rolls, which were a big hit. I began wondering, if you can make pretzel rolls…..why not a pretzel challah? A google search confirmed that a bakery in Los Angeles offers this delicacy, and that Suzy Fishbein includes a version in one of the Kosher By Design books.…<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-parenting"],"yoast_head":"\nPretzel Challah - Homeshuling<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2011\/02\/pretzel-challah.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pretzel Challah - Homeshuling\" \/>\n<meta property=\"og:description\" content=\"I blogged recently about my foray into pretzel rolls, which were a big hit. 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