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Challah Pretzel Buns

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This recipe from The Nosher combines the rich, eggy texture of challah with the chewy, golden crust of pretzels to create homemade buns that are perfect for elevating your next burger night.

  • Total Time: 3 hours + 25 minutes
  • Yield: Serves 10

Ingredients

Units

For the dough:

  • 1 ¼ cups lukewarm water
  • 1 Tbsp dry yeast
  • ½ tsp sugar
  • 4.5 cups unbleached all-purpose flour (preferably King Arthur brand)
  • ½ cup granulated sugar
  • ½ Tbsp fine sea salt
  • ¼ cup vegetable oil
  • 2 large eggs

For assembling:

  • large pot of water
  • 2 Tbsp baking soda
  • 1 egg, beaten
  • thick sea salt or pretzel salt

Instructions

  1. In a small bowl, place the yeast, ½ teaspoon sugar, and lukewarm water. Stir gently to mix. Allow to sit 5 to 10 minutes, until it becomes foamy on top.
  2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1.5 cups flour, salt, and sugar. Add the water- yeast mixture and oil to flour. Mix thoroughly.
  3. Add another 1 cup of the flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
  4. Add the remaining flour and mix until dough comes together. It should feel slightly dense and just a tad sticky.
  5. Remove from bowl and place on a lightly floured surface. Hand knead for 30 seconds, or just until dough is smooth and no longer sticky.
  6. Place in a large greased bowl. Drape a warm, wet dish towel over the top, and allow to rise 3 hours.
  7. Using a food scale, portion out rolls into 2.5-3 oz pieces. Roll into balls and place on a baking sheet or large plate. Drape towel over them and allow them to rise another 30 minutes.
  8. Preheat oven to 375°F while the dough rises.
  9. While rolls are doing their second rise, bring a large pot of water to boil. Reduce heat to medium and add 2 heaping Tbsp baking soda to the pot.
  10. Using a slotted spoon or spider, dunk each roll into the baking soda bath for 30 seconds, turn, and keep immersed on the other side for another 30 seconds. Remove each roll, letting the excess water drip off before placing on a silpat or parchment paper lined baking sheet.
  11. Brush each roll with egg wash using a pastry brush and sprinkle with salt. Score the top using a sharp knife or bread lame (see above) into an X.
  12. Bake for 20-22 minutes. Serve fresh with burgers of your choice.

Notes

If you have a challah recipe you already love using, just skip ahead to direction #7 below — you can use any recipe you like. But fresh is best; I wouldn’t try making these pretzel buns any more than one day ahead of serving. (And yes, you can freeze them — I know that was your next question anyways.) You can easily double or triple this recipe to make rolls for a crowd.

  • Author: The Nosher
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Basics

Find it online: https://www.myjewishlearning.com/the-nosher/homemade-challah-pretzel-buns-recipe/