¾ cup sugar
½ cup oil
½ tbsp. salt
18.5 cups of water
2 ½ tsp. yeast
4 cups flour
½ cup baking soda
1/8 teaspoon of salt
Directions (Makes 4-5 challot):
Step 1: Mix ¾ cup sugar, ½ cup oil, ½ tbsp. salt, and 2 ½ cups of water in a large bowl. Then add in 3 cups of flour and mix in. In a separate bowl mix together 2 ½ tsp. yeast and 1 cup of flour. Then 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.
Step 2: Let dough rise for at least an hour.
Step 3: Bring 16 cups of water and ½ cup baking soda to a boil in a large pot. Preheat the oven to 350 degrees.
Step 4: Cut dough into balls of 200 grams. Flatten balls and add in 1/8 teaspoon 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.
Step 5: Next, submerge in the boiling water, one loaf at a time, for 1 minute. Then remove and dab dry with a clean cloth.
Step 6: Sprinkle with sea salt and bake for 30-35 minutes at 350. The challot should turn a dark brown color on the outside.
Step 7: Jump up and down screaming “Pretzel! Pretzel! Pretzel! Pretzel!” and enjoy!