Molly Yeh from my name is yeh shares the secret to fusing two of our favorite breads: pretzels and challah.
Good challah tastes faintly of honey. This gingerbread challah is like that, only instead of honey it's molasses and warm winter spices.
Joan Nathan's challah varies according to the weather and her whim. The basic formula has changed through the years; She uses less sugar and oil now and fewer eggs. Fennel and Orange-Scented Challah - NYT Cooking