CULINARY SCHOOL
What you’ll need: 1 batch of challah dough 1 shallow, wide-mouthed pot 2 large slotted spoons or spatulas 1 sheet pan 1 cooling rack Non-stick cooking spray Egg wash (1 egg yolk mixed with 1 tablespoon water)
Kitchen towels Parchment paper Plastic wrap Pastry brush 1 cup baking soda Coarse pretzel salt or sea salt
Prepare your favorite challah recipe and portion out your dough into 1½-pound balls, reserving a small piece (about 1 ounce) to use in making your pretzel solution. Place dough balls onto a greased cookie sheet and spray tops with cooking spray. Cover loosely with plastic wrap and top with a clean kitchen towel. Allow to rise until doubled in size, approximately 2 hours. Braid challahs as desired and place in greased oval challah pans. Cover with a clean kitchen towel and allow to rise for an additional 45 minutes. While challah is rising, prepare your pretzel solution. Place 14 cups of water and 1 cup of baking soda into your pot. Cover and bring to a gentle boil. Place the small piece of reserved dough into the baking soda solution and allow to boil for about 10 minutes, uncovered. This will help darken your boiling solution and give your challahs that beautiful, deep brown pretzel color. Line a baking sheet with parchment paper, set a cooling rack over it and place next to your pot of water. Spray the rack with cooking spray. Preheat oven to 350°F (use convection if your oven has that setting). Gently turn out one of the braided challahs and carefully place it bottom side down into the boiling solution. After about 15 seconds, use your spatula or slotted spoon to gently flip the challah. Boil 30-40 seconds longer, then carefully flip back over. Using the 2 large spatulas or spoons, lift challah out of the water and place on your cooling rack. Allow challah to drain and cool for about 2 minutes. Repeat with remaining prepared challah dough. Be sure to adjust heat as needed so your pot doesn’t boil over. Spray challah pans once more very thoroughly with cooking spray to prevent sticking. Gently transfer your challahs back into the baking pans and brush each one with a little more pretzel solution from the pot. Next, brush each challah with a little egg wash and sprinkle with coarse pretzel salt or sea salt. Bake for about 35-45 minutes, rotating the pans halfway through, until they are a deep bronze color. Serve challahs warm with Horseradish Honey Mustard (recipe on page 42) or your favorite dip. Be sure to reserve some extra pretzel solution for Pretzel Wrapped Sausages (pg. 40), the perfect holiday appetizer!
Pretzel Challah Notes: Use your favorite challah recipe — a heavier and less sticky dough will be easier to work with and hold its shape better. Use a pot that is at least 12 inches wide and approximately 5 inches deep. Don't be alarmed if the pretzel solution causes a mess on your stovetop or counters. It wipes clean. 38
Fleishigs
OCTOBER 2019
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