Side dishe for 6
Pretzel Challah Bread
Egg-rich challah dough rises briefly, takes a baking soda bath, and bakes into a braided pretzel-style loaf.
$0.60per serving $
60 minstart to table
6servings
Ingredients
- 1 1/2 cups warm water
- 1/4 cup plus 2 teaspoons granulated sugar
- 2 tbsp active dry yeast
- 6 cups all-purpose or half white whole wheat flour
- 2 tsp kosher salt
- 1/4 cup honey
- 2/3 cup vegetable oil
- 4 large eggs
- 1/4 cup baking soda
- flaky sea salt for sprinkling (optional)
- 8 tbsp 1 stick unsalted butter
- 1 tbsp adobo paste
- 1 lime
- 1/2 tsp kosher salt
Steps
- Stir the warm water, 2 teaspoons sugar, and yeast in a large bowl, then rest for 5 minutes.
- Add the flour, salt, honey, oil, and 3 eggs, then knead for 5 minutes until smooth.
- Cover the dough and let it rise in a warm place for 10 minutes.
- Shape the dough into a braid, place it on a lined baking sheet, and brush it with the remaining beaten egg.
- Boil 8 cups water with the baking soda in a wide pot, then dip the braid for 30 seconds.
- Bake the bread at 425 F for 16 to 18 minutes until browned and firm.
- Melt the butter with the adobo paste, lime juice, and salt, then brush it over the hot bread.
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