I’ve never been entirely satisfied with store-bought challah, so I decided to perfect my own recipe at home. It’s a balance of rich ingredients and technique that makes all the difference. With a bit of patience and the right steps, the result is a loaf that’s soft, slightly sweet, and perfect for any meal. If you’ve ever wondered what makes challah truly special, you might find the answer in the details of this recipe.
Recipe
There’s something magical about baking your own challah—the golden crust, the soft, pillowy interior, and that irresistible aroma that fills your kitchen. This recipe is the real deal; it’s been tested, tweaked, and perfected until it became my go-every-time favorite.
The secret? A touch of honey for sweetness, a generous drizzle of olive oil for richness, and plenty of patience to let the dough rest and rise to its full potential.
Whether you’re braiding it for Shabbat, using it for French toast, or just tearing off pieces warm from the oven, this challah has a way of bringing people together.
Trust me, once you taste that first slice—crusty on the outside, tender on the inside—you’ll be hooked. Let’s get baking!
Ingredients
Great challah starts with quality ingredients—each one plays a key role in achieving that signature tender crumb and golden crust. Don’t skimp on the essentials, but feel free to tweak where it makes sense.
For the Dough:
- Bread flour (4–4½ cups) – Higher protein content means better structure and chew. All-purpose works, but your loaf won’t be as pillowy.
- Warm water (1 cup) – Just hotter than body temp (about 110°F). Too hot kills the yeast; too cold slows rising.
- Active dry yeast (2¼ tsp) – Instant yeast works too (use the same amount). Proof it in the water with a pinch of sugar—if it doesn’t bubble, your yeast is dead.
- Honey (¼ cup) – Adds subtle sweetness and helps with browning. Sugar works, but honey gives depth.
- Eggs (2 large) – One for the dough, one reserved for the egg wash. Fresh eggs = richer color and flavor.
- Neutral oil (⅓ cup) – Vegetable or grapeseed keeps the crumb moist. Olive oil adds a distinct flavor (use it if you like that twist).
- Salt (1½ tsp) – Balances the sweetness. Skip it, and your challah will taste flat.
For the Egg Wash & Topping:
- Egg yolk (1) – Brushing with just the yolk (plus a splash of water) gives that deep, glossy sheen. Whole egg works, but won’t be as vibrant.
- Sesame or poppy seeds (optional) – For crunch and visual flair. Toast the sesame seeds first for extra nuttiness.
Pro Tip: If your kitchen is cold, let the dough rise in a barely-warm oven (turn it off after heating to 200°F, then wait 10 minutes before putting the dough in).
Patience is key—let it double in size for the lightest texture.
How to Make the Best Ultimate Challah Bread Recipe
6. Shape the loaf – Divide dough into 3–6 strands (depending on braid style). Roll each into even ropes, then braid tightly. Tuck ends under for a neat finish. *(Pro tip: Uneven strands = lopsided loaf.)*
7. Second rise – Transfer braided loaf to a baking sheet, cover, and let rise 45–60 minutes until puffy. *(Watch out: Over-proofing causes collapse—check at 45 mins.)*
8. Glaze and bake – Brush with reserved egg white mixed with water (or honey) for shine.
Bake at 375°F for 25–30 minutes until deep golden and hollow-sounding when tapped. *(Flexibility: Tent with foil if browning too fast.)*
9. Cool completely – Let challah rest on a wire rack for at least 30 minutes before slicing. This sets the crumb and prevents gummy texture. *(Patience pays off!)*
Nutrition
Challah is a traditional Jewish bread that is rich in flavor and texture. Here is the nutritional breakdown for a typical homemade challah recipe.
| Nutrition Facts | Per Serving (1 slice) |
|---|---|
| Calories | 150 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 20mg |
| Sodium | 200mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 5g |
Chef Tips
While making challah can seem intimidating at first, I’ve found a few key tips that’ll help you achieve the perfect loaf every time.
Use warm (not hot) water to activate the yeast. Knead until smooth and elastic—about 10 minutes.
Let it rise in a warm spot until doubled. Brush with egg wash twice for a glossy crust.
Don’t skip the second rise—it guarantees a light, airy texture.
