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:

½ cup baking soda

3¾ cups bread flour

½ cup vegetable or canola oil

2 large eggs plus one for glazing

1 envelope instant yeast

1 teaspoons salt

¼ cup sugar

¾ cup warm water (about 100 degrees)

3 quarts (12 cups) water

Equipment:

whisk

plastic wrap

bowl

oven

baking paper

baking sheet

slotted spoon

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:

Quickview
253k Calories
5g Protein
10g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
253k
13%

Fat
10g
17%

  Saturated Fat
1g
7%

Carbohydrates
32g
11%

  Sugar
4g
5%

Cholesterol
31mg
10%

Sodium
1587mg
69%

Get Enough Of These
Protein
5g
12%

Selenium
18µg
26%

Manganese
0.31mg
16%

Vitamin E
1mg
12%

Folate
30µg
8%

Vitamin B1
0.1mg
7%

Vitamin K
6µg
6%

Copper
0.12mg
6%

Phosphorus
58mg
6%

Vitamin B2
0.09mg
5%

Fiber
1g
4%

Vitamin B5
0.38mg
4%

Zinc
0.51mg
3%

Magnesium
13mg
3%

Vitamin B3
0.63mg
3%

Iron
0.51mg
3%

Vitamin B6
0.04mg
2%

Calcium
18mg
2%

Potassium
56mg
2%

Vitamin B12
0.07µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

Gummy Bears are only 79 millimetres long in length.

Food Joke

A wilderness area asked hikers to fill out comment cards. These are actual comments left by hikers. Trail needs to be reconstructed. Please avoid building trails that go uphill. Too many bugs and leaches and spiders and spider webs. Please spray the wilderness to rid the area of these pests. Please pave the trails so they can be plowed of snow during the winter. Chairlifts need to be in some places so that we can get to wonderful views without having to hike to them. The coyotes made too much noise last night and kept me awake. Please eradicate these annoying animals. A small deer came into my camp and stole my jar of pickles. Is there a way I can get reimbursed? Please call XXX-XXX-XXXX. Reflectors need to be placed on trees every 50 feet so people can hike at night with flashlights. Escalators would help on steep uphill sections. Need more signs to keep area pristine. A McDonalds would be nice at the trailhead. The places where trails do not exist are not well marked. I brought lots of sandwich makings, but forgot bread. If you have extra bread, leave it in the yellow tent at V Lake. Too many rocks in the mountains.

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