---
title: "This Week's Nosh: Pretzel Challah"
description: "This Week's Nosh: Pretzel Challah"
---

[Blog - Jewish Federation of Greater Philadelphia](https://blog.jewishphilly.org)

# [This Week's Nosh: Pretzel Challah](https://blog.jewishphilly.org/this-weeks-nosh-pretzel-challah)

 Written by [Emma Needleman](https://blog.jewishphilly.org/author/emma-needleman) | Apr 30, 2019 7:46:49 PM

Along with working to end hunger on college campuses by making and selling challah, community-based organization [Challah for Hunger](https://jfed.demo.cshp.co/challah-for-hunger-baking-for-social-change) encourages student volunteers to grow their entrepreneurial skills by developing new challah recipes. Volunteers learn to tailor their recipes to meet local demand — and have some fun while they’re at it.

Try a *twist* on traditional challah with this pretzel-inspired recipe, created by Challah for Hunger college volunteers and sure to capture all Philadelphians’ hearts. The only question: hot or honey mustard? *B’te-avon* (bon appétit)!

*Courtesy of Challah for Hunger*

**Ingredients: **

¾ cup sugar  
 ½ cup oil  
 ½ tbsp. salt  
 18 ½ cups of water  
 2 ½ tsp. yeast  
 4 cups flour  
 ½ cup baking soda  
 sprinkle of sea salt

**Directions (**Makes 4-5 *challot*):

Mix ¾ cup sugar, ½ cup oil, ½ tbsp. salt, and 2 ½ cups of water in a large bowl. Add 3 cups of flour and mix in.

In a separate bowl, mix 2 ½ tsp. yeast and 1 cup of flour. Add this to the dough mixture. Slowly mix in 3 more cups of flour. Then coat with about 1 tbsp. of oil and cover tightly with foil or a cloth.

Let dough rise for at least an hour.

Bring 16 cups of water and ½ cup baking soda to a boil in a large pot. Preheat the oven to 350 degrees.

Cut dough into balls of 200 grams. Flatten balls and add in a pinch of salt. Knead and fold to incorporate the salt into the dough. Then, roll dough into “snakes” and twist two together to form a round challah.

Next, submerge in the boiling water, one loaf at a time, for 1 minute. Remove and dab dry with a clean cloth.

Sprinkle with sea salt and bake for 30-35 minutes at 350 degrees. The *challot* should turn a dark brown color on the outside.

[View full post](https://blog.jewishphilly.org/this-weeks-nosh-pretzel-challah)

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