Pretzel Challah Buns Recipe

• Level: Intermediate
• Yield: 8 servings
• Total: 4 hr 10 min (includes rising time)
• Active: 30 min

Nutritional Analysis Per Serving

• Serving Size: 1 of 8 servings
• Calories: 331
• Total Fat: 11 g
• Saturated Fat: 1 g
• Carbohydrates: 50 g
• Dietary Fiber: 2 g
• Sugar: 6 g
• Protein: 9 g
• Cholesterol: 70 mg
• Sodium: 7895 mg

Discover the magic of homemade challah pretzel bunssoft, pillowy rolls with a golden, chewy pretzel crust that's absolutely irresistible. These beauties combine the tender, egg-rich interior of traditional challah with a stunning caramel-brown exterior, creating a taste sensation that's remarkable whether enjoyed on their own or alongside your favorite toppings.

Challah Buns:

• 3 1/2 cups (448 grams) all-purpose flour, plus additional for dusting
• 1/4 cup (50 grams) sugar
• 2 1/4 teaspoons (1 envelope) instant yeast
• 1 teaspoon kosher salt
• 3/4 cup (178 grams) warm water, 105 to 110 degrees F
• 1/3 cup (66 grams) flavorless oil, plus extra for the bowl
• 2 large eggs

Baking Soda Bath:

• 1 cup (230 grams) baking soda

Topping:

• 1 large egg beaten with a splash of water, for the egg wash
• Coarse pretzel salt, for sprinkling

Instructions:

1. Make the dough: In a medium bowl, whisk together the flour, sugar, yeast and salt until well combined. In a liquid measuring cup, blend the warm water, oil and eggs together. Mix thoroughly and combine with the dry mixture. Stir until a dough forms. Knead using either a stand mixer or by hand on a floured work surface, incorporating additional flour as necessary to minimize sticking, for approximately 7 to 10 minutes, until the texture becomes smooth and slightly tacky. Oil the inside of a large clean bowl and move the dough into it. Cover using a towel and allow the dough to rise until it reaches double its original size, roughly 2 to 3 hours.
2. Prepare the baking soda: As the dough is rising, set your oven to 250 degrees F. Distribute the baking soda evenly across a rimmed baking sheet and bake for 1 hour. Allow it to cool completely and reserve it for later use. Note: While baked baking soda is not as potent as lye, it may still cause skin irritation, so refrain from touching it after it emerges from the oven.
3. Shape the rolls: Prepare a baking sheet by lining it with parchment paper. Portion the dough into 8 equal pieces and maintain coverage when not actively shaping. Taking one piece of dough at a time, form it into a ball by folding the upper surface downward and pressing to secure, then set it on the baking sheet. Space them 1 1/2 inches apart. Cover and permit an additional 20 minute rise.
4. Heat the oven: Adjust the oven temperature upward to 375 degrees F.
5. Create the bath solution: Transfer the prepared baking soda into a large bowl or casserole and incorporate 2 cups (472 grams) of water. Mix thoroughly to break down the baking soda. Note: Complete dissolution is rarely achieved, so having a few baking soda particles remaining is perfectly acceptable.
6. Bath and bake: Donning protective gloves or using tongs and working in multiple batches, submerge the rolls into the baking soda solution for roughly 2 minutes on each side. Blot with paper towels to remove excess moisture and return them to the baking sheet. Apply the egg wash using a brush and top with coarse pretzel salt. Make 2 light cuts forming an X design on the surface and bake until nicely browned, starting to check for completion around 16 minutes.