Pretzel Challah

1. Stage

Combine warm water, yeast, and sugar in a large bowl and whisk until combined.

2. Stage

Let mixture rest 10 minutes, until yeast is expanded and foamy.

3. Stage

Whisk in canola oil, salt, and egg and beat until well combined.

4. Stage

Begin adding flour by the 1/2 cup, stirring with a large spoon between each addition. When mixture becomes too thick to stir, use hands to knead. Continue adding flour and knead dough until it’s smooth, elastic, and not sticky.

5. Stage

Place a saucepan full of water on the stove and bring to a boil. Meanwhile, remove dough from mixing bowl and wash out bowl. Grease bowl with vegetable oil. Return dough to bowl and toss until coated with oil. Cover with a clean, damp kitchen towel and place bowl on the middle rack of oven. Take saucepan of boiling water and place it below the rack where dough sits. Close oven door (do not turn on). Let dough rise 1 hour.

6. Stage

Remove dough bowl and punch down several times to remove air pockets. Return to oven and let rise 1 hour more. Punch dough down into bowl a few times.

7. Stage

Turn out dough onto floured surface and knead for a few minutes, adding flour as needed to keep dough from feeling sticky. Braid challah into two 4-strand braids.

8. Stage

Line a large baking sheet with a clean, dry, smooth kitchen towel. Place braids on top of towel and let rise 30 to 45 minutes more.

9. Stage

Preheat oven to 350 degrees. Bring water to a boil in an oval saucepan or roasting pan on your stovetop. Dissolve baking soda and brown sugar into boiling water and whisk to make sure mixture doesn't settle on bottom.

10. Stage

Gently submerge braids into boiling water, turning once with a spatula to make sure both sides of braid are evenly moistened, 30 seconds. Carefully remove braids from water and return them to the kitchen towel-lined baking sheet.

11. Stage

Let soaked braids rest on kitchen towel while you prepare egg wash: whisk together egg yolk, water, sugar, and salt until smooth.

12. Stage

Line a second baking sheet with parchment paper and sprinkle with a light dusting of cornmeal. Place braided challahs onto parchment-lined baking sheet and brush with a light coating of egg wash. Dust with kosher or coarse salt.

13. Stage

Bake 15 minutes, then remove challah from oven and coat center of braid with a very thin layer of egg wash. Rotate the tray so the opposite side is facing front and bake until deeply golden, 15 to 25 minutes more.

14. Stage

As soon as it comes out of the oven, brush challah with melted butter

15. Stage

Let cool on baking sheet or a wire rack before serving.