- 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:
- 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.
- 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.
- 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.
- Heat the oven: Adjust the oven temperature upward to 375 degrees F.
- 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.
- 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.
