Honey Mustard Pretzel Challah

Honey Mustard Pretzel Challah

Braided challah with a honey mustard glaze and a chewy, pretzel-style crust.

Total 3 hr 45 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This loaf merges two bread traditions: the rich, egg-enriched braid of challah and the glossy, chewy crust of a boiled pretzel. A quick baking soda bath before baking gives the exterior its deep color and characteristic bite, while a honey mustard brushing adds tang and shine. Serve it alongside roasted meats or sliced for sandwiches with deli mustard.

Ingredients

  • 1 cup warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup honey
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 large egg yolk, for egg wash
  • 10 cups water, for boiling
  • 2/3 cup baking soda
  • 1/4 cup honey mustard
  • 2 tablespoons coarse pretzel salt

Method

  1. In a large bowl or stand mixer bowl, stir together the warm water, yeast, and honey. Let sit until foamy, about 5 to 10 minutes.

  2. Add the flour, salt, vegetable oil, and eggs to the yeast mixture. Mix with a dough hook or by hand until a rough dough forms.

  3. Knead the dough on a lightly floured surface, or with the stand mixer on medium speed, until smooth and elastic, about 8 minutes.

  4. Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 hours.

  5. Punch down the dough and divide into 3 equal pieces. Roll each piece into a rope about 16 inches long.

  6. Braid the three ropes together, pinching and tucking the ends underneath to seal.

  7. Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let rise until puffy, about 30 minutes.

  8. Preheat the oven to 400°F. In a wide 6-quart saucepan, bring the 10 cups of water to a boil, then carefully whisk in the baking soda.

  9. Using two spatulas, carefully lower the braided loaf into the simmering baking soda bath. Simmer 20 seconds per side, then lift out and drain on a wire rack.

  10. Transfer the boiled loaf back to the parchment-lined baking sheet. Whisk the egg yolk with 1 tablespoon water and brush evenly over the top and sides of the dough.

  11. Sprinkle the loaf evenly with coarse pretzel salt.

  12. Bake until deep golden brown and the loaf sounds hollow when tapped on the bottom, 25 to 30 minutes, rotating the pan halfway through.

  13. Transfer the loaf to a wire rack and let cool at least 20 minutes.

  14. Warm the honey mustard slightly and brush it generously over the top of the cooled loaf before slicing and serving.

Related recipes

Rate this recipe

★ 4.4 (1)

Comments

    Log in to comment.

    Honey Mustard Pretzel Challah

    This loaf merges two bread traditions: the rich, egg-enriched braid of challah and the glossy, chewy crust of a boiled pretzel. A quick baking soda bath before baking gives the exterior its deep color and characteristic bite, while a honey mustard brushing adds tang and shine. Serve it alongside roasted meats or sliced for sandwiches with deli mustard.

    3 hr 45 min 14 slices 215 cal

    Ingredients

    • 1 cup warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/4 cup honey
    • 4 cups all-purpose flour
    • 2 teaspoons salt
    • 3 tablespoons vegetable oil
    • 2 large eggs
    • 1 large egg yolk, for egg wash
    • 10 cups water, for boiling
    • 2/3 cup baking soda
    • 1/4 cup honey mustard
    • 2 tablespoons coarse pretzel salt

    Method

    1. 1

      In a large bowl or stand mixer bowl, stir together the warm water, yeast, and honey. Let sit until foamy, about 5 to 10 minutes.

    2. 2

      Add the flour, salt, vegetable oil, and eggs to the yeast mixture. Mix with a dough hook or by hand until a rough dough forms.

    3. 3

      Knead the dough on a lightly floured surface, or with the stand mixer on medium speed, until smooth and elastic, about 8 minutes.

    4. 4

      Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 hours.

    5. 5

      Punch down the dough and divide into 3 equal pieces. Roll each piece into a rope about 16 inches long.

    6. 6

      Braid the three ropes together, pinching and tucking the ends underneath to seal.

    7. 7

      Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let rise until puffy, about 30 minutes.

    8. 8

      Preheat the oven to 400°F. In a wide 6-quart saucepan, bring the 10 cups of water to a boil, then carefully whisk in the baking soda.

    9. 9

      Using two spatulas, carefully lower the braided loaf into the simmering baking soda bath. Simmer 20 seconds per side, then lift out and drain on a wire rack.

    10. 10

      Transfer the boiled loaf back to the parchment-lined baking sheet. Whisk the egg yolk with 1 tablespoon water and brush evenly over the top and sides of the dough.

    11. 11

      Sprinkle the loaf evenly with coarse pretzel salt.

    12. 12

      Bake until deep golden brown and the loaf sounds hollow when tapped on the bottom, 25 to 30 minutes, rotating the pan halfway through.

    13. 13

      Transfer the loaf to a wire rack and let cool at least 20 minutes.

    14. 14

      Warm the honey mustard slightly and brush it generously over the top of the cooled loaf before slicing and serving.