German Pretzel Challah
I asked all of you what Around The World challah flavor you wanted to see next and you chose “German Pretzel!” I am going to start by apologizing to my German friends and say that this is my interpretation of a Bavarian Pretzel in challah form!
These mini pretzel loaves are a cinch to make. They are soft and fluffy on the inside, with a pretzel crust and lots of salt! Pile deli meat on them to create a delicious sandwich or gill them with some butter and cheese to make the best grilled cheese you’ve ever had!
1 Tablespoon instant yeast
½ Cup sugar
1 large egg, beaten
1 Teaspoon kosher salt
1 Teaspoon onion powder
1 Teaspoon garlic powder
¼ Cup butter (melted)
1 Cup warm water
3-4 Cups flour
2 Cups water
4 Tablespoons baking soda
Whisk egg, salt, melted butter, water, sugar, and yeast in a large bowl.
Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.
Once the dough is fully mixed, turn onto a floured surface and knead for 8 minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)
Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.
While the dough is proofing, bring two cups of water to a boil. Once boiling, remove from the heat and stir in 4 tablespoons of baking powder. Let cool to room temperature.
Once proofed, turn the dough onto a floured surface and cut into 6 equal portions.
Take one of the portions and cut into three pieces. Braid into a mini challah. Complete with the other portions of dough. Once all of the mini loaves are braided, Pour the water and baking soda mixture into a bowl. Place each mini loaf into the bowl for four minutes, spooning the mixture over the top as well.
Preheat the oven to 450 degrees fahrenheit. While the oven is heating, allow the loaves to sit and complete a short second proof.
Bake the bread for 15 minutes. While the bread is baking, melt ½ cup butter.
When the loaves come out of the oven, brush each with a generous amount of butter. Enjoy warm or let cool and use for sandwich buns.