Ingredients
- 1 lb prepared challah dough (you can use whatever recipe you prefer)
- 2 Tbsp baking soda
- 1 large egg, beaten
- pretzel salt
Instructions
- Preheat oven to 375°F.
- Divide challah dough into roughly 2.5-3 oz pieces of dough. Shape each piece of dough into a long rope, approximately 16-20 inches long. (Yes, you want it to be on the longer side in order to shape it.)
- Create a semicircle and then twist the ends. Flip the ends up to form a pretzel and pinch the two end pieces onto the circle part of the pretzel. Repeat with all the pieces of dough. (Here is a good shaping tutorial from King Arthur Baking.)
- Bring a large, wide pot of water to a rolling simmer. Add 2 Tbsp baking soda to the pot and a pinch of salt.
- Working with 1 or 2 pretzels at a time, gently place the pretzel into the water and allow to sit 30 seconds. Using a spider, remove the pretzel and allow excess water to drip back into the pot.
- Place pretzel onto a baking sheet lined with parchment or a silpat baking mat. Repeat process above with remaining dough.
- Brush the pretzels with beaten egg. Top with pretzel salt (or other toppings).
- Bake 18-20 minutes or until golden brown all over.
- Serve warm, with mustard or other dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Basics