Whole Wheat Pretzel Challah

If I could have any job in the world (excluding the one I currently have) it would be to own a specialty challah shop. I love creating new flavor blends for challah to complement the rest of our Shabbat dinner. This week, I made a whole wheat pretzel challah. The recipe is pretty straight forward and basically just a water challah recipe taken to the next level. I got this water challah recipe from one of my coworkers and made it in a stand mixer.

Ingredients
1 1/2 cups warm water, divided
1/2 cup sugar, divided
2 tsp yeast
2 cups whole wheat flour
2 1/2 cups all-purpose flour
2 tsp salt
1/4 cup oil

Step #1: Proof the yeast
Proofing the yeast allows you to tell if the yeast is alive. In a small bowl, combine yeast, 1/2 cup warm water and 1 tbs sugar. Let the mixture sit for about five minutes. You will know that your yeast is alive if it expands and bubbles in the bowl. If this does not happen, try again, you may need to buy more yeast.

Step #2: Mix dry ingredients
In a stand mixer (a dough blade attachment is preferred), combine whole wheat flour, all-purpose flour and salt. Mix on low for 10-15 seconds.

Step #3: Combine wet ingredients
In a separate bowl, combine remaining water, remaining sugar and oil. Add the yeast mixture.

Step #4: Knead the dough
With the mixer on low speed, gradually add the wet ingredients until they are entirely incorporated. You may have to kneed by hand to ensure that all of the flour is mixed into the dough. Once the dough has formed, mix on medium speed for a minute. Cover the dough with a towel and allow it to rise for at least one hour.

Step #5: Braid the Challah
Preheat the oven to 350 degrees. Punch down the dough and turn out onto a working surface. Braid the challah. I am partial to a 6-braid challah but do whatever you like!

Step #6: Boil the dough
This is the step that makes this a pretzel challah. In a large pot, combine 8 cups of water and 2/3 cup baking soda. Bring to a boil. Put the challah into the pot for 30 seconds. Flip the challah over and repeat.

Remove the challah from the water and repeat with remaining loaves. Brush the challah with the water from the pot and sprinkle on kosher salt or pretzel salt. Bake the challah at 350 degrees for 25-30 minutes and voila!

Serve warm.
This challah is especially delicious when dipped in honey mustard.