Pretzel Challah
- 1 Batch of this challah dough (http://food52.com/recipes...). Do add the cardamom. Follow steps 1-6 and then meet back here.
- 1/4 cup Food grade Lye
- 5 cups Cold water
- Course sea salt, for sprinkling
- Protective eyewear
- 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.
- As the loaves chill, put on your gloves and eyewear, 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 very slowly so that it doesn't splash. Gently stir it in.
- Preheat oven to 400.
- Prepare two baking sheets with greased parchment paper. Using two spatulas or your gloved hands, dip a loaf into the bath, top side down, and keep it there for 10-15 seconds. (Try to avoid getting the lye water on the bottom of the loaf because it may stick to the parchment when baking.) Place it on a baking sheet, right side up. Repeat with the remaining loaves. Sprinkle the tops with salt and bake for 15-20 minutes, until loaves are golden brown and cooked through.
- Enjoy with mustard and a beer or six!
batch, lye, water, course sea salt, eyewear
Taken from food52.com/recipes/24397-pretzel-challah (may not work)