This pretzel challah is the perfect combination of history and religion: it's a family recipe that has been joyfully shared over the years and is a delicious celebration of Shabbat! The crusty ends are favorites on their own, and the chewy middle invites all sorts of spreads. The crunchy topping of salt adds a special kick to the whole loaf!
Ingredients
1 package dry yeast
1 1/2 cups warm water
2 tablespoons sugar
5 to 5 1/2 cups flour
pretzel salt (or extra coarse salt)
olive oil
Directions
- In the large bowl of an electric mixer with a dough hook (or by hand), mix yeast, water, sugar, and flour until dough forms a ball. Add water or flour, as needed.
- Knead until smooth and elastic.
- Place inverted bowl over dough and let rise until doubled, about an hour.
- Punch down dough and divide into two parts.
- For each challah, divide dough into 3 equal parts, roll into ropes, pinch together, and braid. Pinch at the end and tuck ends under.
- Place both challot on greased baking sheet, about 3 inches apart. Let rise until almost double, brush with olive oil, and sprinkle with salt.
- Bake at 375°F for about half an hour or until golden brown (loaves should sound hollow when tapped on bottom).
- Cool on rack.
