Pretzel Challah Rolls

Pretzel Challah Rolls is a dairy free and lacto ovo vegetarian side dish. For 19 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 255 calories, 6g of protein, and 11g of fat. 267 people have tried and liked this recipe. Head to the store and pick up baking soda, water, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours. It is perfect for Hanukkah. Many people really liked this Jewish dish. It is brought to you by What Jew Wannan Eat. With a spoonacular score of 24%, this dish is not so great. Reuben Sandwich on Pretzel Challah Rolls, Pretzel Challah, and Pretzel Challah are very similar to this recipe.

Servings: 12

Preparation duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First up, make your slurry combining ¾ cup of flour, yeast and ¾ cup warm water.Let sit for 10 minutes until it puffs up. Then whisk in the two eggs, salt, sugar and oil until incorporated.Then add the rest of the flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes.Place the dough in a warm, cleaned bowl and cover with plastic wrap. Let the dough ferment in a warm place until it has doubled in size, about 1.5 hours.Now divide the ball into 12 equal pieces- first divide in two and then divide each half in three and each of those pieces in half.Now roll each of these balls into a strand. You may have an issue of them stretching out. I did! That darn gluten. Let the strands rest and roll out again until each strand is about 10 inches long.Now to make the rolls! Tie each strand into a knot, and then tuck the other ends under.Repeat with the other 11 rolls.Proof again for another 1.5 hours and now it’s time to boil! Bring 3 quarts (12 cups) of water and ½ cup baking soda to a boil, making sure all the baking soda is dissolved. Preheat oven to 350 degrees F.Put six rolls in at a time and let boil for about 30 seconds. Flip and boil for 30 more seconds.Remove with a slotted spoon and dab off any excess water. Repeat with the other 6 rolls and put them on baking sheets lined with parchment paper. Whisk up one egg and egg wash the rolls.Then sprinkle with a coarse salt.Bake for 20 minutes at 350 degrees F and it’s challah time!

 

Step by step:

1. First up, make your slurry combining ¾ cup of flour, yeast and ¾ cup warm water.

2. Let sit for 10 minutes until it puffs up. Then whisk in the two eggs, salt, sugar and oil until incorporated.Then add the rest of the flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes.

3. Place the dough in a warm, cleaned bowl and cover with plastic wrap.

4. Let the dough ferment in a warm place until it has doubled in size, about 1.5 hours.Now divide the ball into 12 equal pieces- first divide in two and then divide each half in three and each of those pieces in half.Now roll each of these balls into a strand. You may have an issue of them stretching out. I did! That darn gluten.

5. Let the strands rest and roll out again until each strand is about 10 inches long.Now to make the rolls! Tie each strand into a knot, and then tuck the other ends under.Repeat with the other 11 rolls.Proof again for another 1.5 hours and now it’s time to boil! Bring 3 quarts (12 cups) of water and ½ cup baking soda to a boil, making sure all the baking soda is dissolved. Preheat oven to 350 degrees F.Put six rolls in at a time and let boil for about 30 seconds. Flip and boil for 30 more seconds.

6. Remove with a slotted spoon and dab off any excess water. Repeat with the other 6 rolls and put them on baking sheets lined with parchment paper.

7. Whisk up one egg and egg wash the rolls.Then sprinkle with a coarse salt.

8. Bake for 20 minutes at 350 degrees F and it’s challah time!

Nutrition Information:

covered percent of daily need