Serves 18
540 min
The Best Challah Recipe
Recipe GLPR318ccd1681b266
A rich, egg-forward challah bread with a tender crumb and glossy golden crust. This traditional Jewish bread uses a generous amount of whole eggs and egg yolks to create an indulgent loaf perfect for celebrations. The dough incorporates honey and oil for richness and develops through careful kneading and slow fermentation for maximum flavor and structure.
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Ingredients
35 ounces All-purpose flour
1¾ ounces Sugar
1 ounce Kosher salt
⅜ ounce Active dry yeast
9½ ounces Whole eggs
8 ounces Egg yolks
5 ounces Cold water
3½ ounces Honey
3 ounces Light olive or vegetable oil
1 whole Egg for egg wash
Directions
In a large mixing bowl, combine the all-purpose flour, sugar, kosher salt, and active dry yeast. Whisk together until evenly distributed.
In another bowl, whisk together the whole eggs, egg yolks, cold water, honey, and oil until well combined.
Pour the wet ingredients into the dry ingredients and mix on low speed with a stand mixer fitted with the dough hook, or by hand with a wooden spoon, until a shaggy dough forms.
Increase the mixer speed to medium and knead for 8–10 minutes until the dough becomes smooth and elastic. If kneading by hand, continue for about 12–15 minutes. The dough should pull away cleanly from the bowl sides.
Transfer the dough to a clean, lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for approximately 60 minutes until the dough has doubled in size.
Divide the dough into strands for braiding. For a traditional six-strand braid, divide the dough into 6 equal pieces. Roll each piece into a strand approximately 12–14 inches long.
Arrange the strands on a parchment-lined baking sheet and braid according to your preferred pattern. Tuck the ends under neatly.
Cover the braided loaf with a damp cloth and allow a second rise for 45–60 minutes until puffy and increased in size.
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg for egg wash with a splash of water.
Brush the braided loaf generously with the egg wash, ensuring all visible surfaces are coated. If desired, sprinkle with sesame seeds or poppy seeds.
Bake on the middle rack for 40–45 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool for at least 20 minutes before slicing and serving.
