Pretzel Challah

I’ve had this blog post bookmarked to try for months, seems like the perfect time to attempt this perilous pretzel challah recipe with Pesach fast approaching. Join me in this baking breaking-bad-style?

pretzel challah

pretzel challah

makes six small loaves


one batch of this challah dough (do add the cardamom. stop after step 6 and meet back here.)

1/4 c food grade lye

5 c water

course sea salt, for sprinkling

also: rubber or latex gloves and protective eye wear!


1. once you have made your dough and it is fully risen, divide dough into 6 equal parts. divide each of those into 3 parts, roll them out into 1-inch ropes, and braid them together. place on floured baking sheets and freeze for 20-30 minutes, or refrigerate for an hour.

2.  as the loaves chill, put on your gloves and eye wear, and prepare the lye bath. in a casserole dish, combine the 5 cups of water and the 1/4 cup of lye. add the lye slowly so that it doesn’t splash.

3. preheat oven to 400.

4. prepare two baking sheets with greased parchment paper. using two spatulas or your gloved hands, carefully dip each loaf into the bath, top side down, giving the top side 10-15 seconds before placing it onto a baking sheet. sprinkle with salt. bake for 15-20 minutes, until loaves are golden brown and cooked through.

enjoy with mustard and a beer or six!

pretzel challah

(Check out My Name is Yeh for more of the chemistry kitchen how-to!)