A beautifully braided challah bread is a showstopper, but many beginners shy away. These 5 star recipes prove it’s easier than you think! From classic golden loaves to creative twists, you’ll find the perfect starting point for your Shabbat table or any special occasion. Let’s get baking!
Classic Braided Challah
Ever since I first learned to braid challah, it's become a weekly ritual. This classic three-strand loaf is soft, rich, and has the most gorgeous golden crust. You'll feel like a pro baker once you see that beautiful braid come together.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- Active dry yeast – 2 ¼ tsp
- Warm water (110°F) – 1 cup
- Sugar – ¼ cup
- Eggs – 3 large
- Vegetable oil – ¼ cup
- Salt – 1 ½ tsp
- All-purpose flour – 4 cups
- Egg yolk – 1
- Water – 1 tbsp
- Sesame seeds – 2 tbsp
Instructions
- In a small bowl, dissolve yeast and 1 tablespoon of sugar in warm water. Let sit until foamy, about 5 minutes.
- In a large bowl, whisk together remaining sugar, eggs, oil, salt, and yeast mixture.
- Add flour, 1 cup at a time, stirring until a soft dough forms. Tip: If dough is too sticky, add a little extra flour, 1 tablespoon at a time.
- Turn dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Do this by pushing the dough away with the heel of your hand, then folding it back.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour. Tip: An oven with the light on is a great proofing spot.
- Punch down dough and divide into 3 equal pieces. Roll each into a rope about 14 inches long.
- Line the 3 ropes up side by side, pinch the top ends together, and braid them: cross the right rope over the middle, then the left over the new middle. Repeat until the braid is complete. Pinch the bottom ends together and tuck both ends under.
- Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a towel and let rise until puffy, about 30 minutes.
- Preheat oven to 350°F. In a small bowl, beat egg yolk with 1 tablespoon water. Brush the loaf with the egg wash and sprinkle sesame seeds on top. Tip: Be gentle when brushing so you don't deflate the dough.
- Bake for 30–35 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Let cool on a wire rack for at least 20 minutes before slicing.
Zest it up by adding cinnamon or raisins to the dough for a sweet twist. The crumb is tender yet sturdy, perfect for toast or French toast the next day. Enjoy the beautiful spiral of golden goodness!
Whole Wheat Honey Challah
Packed with wholesome goodness, this Whole Wheat Honey Challah is a bread you'll want to make on repeat. It's soft, lightly sweet, and has a lovely hearty texture. Perfect for Shabbat or any day you crave a nourishing loaf.
Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- Whole wheat flour – 3 cups
- Bread flour – 1 cup
- Instant yeast – 2 ¼ tsp (1 packet)
- Honey – ½ cup
- Warm water – 1 cup (110°F)
- Eggs – 3 large (2 for dough, 1 for wash)
- Oil – ¼ cup (vegetable or canola)
- Salt – 1 tsp
Instructions
- In a large bowl, whisk together whole wheat flour, bread flour, instant yeast, and salt.
- In a separate bowl, combine warm water, honey, 2 eggs, and oil. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. If sticky, add a tablespoon of bread flour at a time.
- Shape the dough into a ball. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size. Tip: An oven with the light on works great.
- Punch down the dough and divide into 6 equal pieces. Roll each into a 12-inch rope. For even braiding, keep ropes uniform.
- Braid the ropes into a challah loaf: pinch the tops together, braid tightly, and tuck the ends under. Transfer to a parchment-lined baking sheet.
- Cover the braided loaf with a clean towel. Let rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F. In a small bowl, beat the remaining egg with 1 tbsp water. Brush the challah with the egg wash. Tip: Don't skip the wash—it gives that golden crust.
- Bake for 30–35 minutes until deep golden brown and the internal temperature reaches 190°F. If browning too fast, tent with foil.
- Cool on a wire rack for at least 30 minutes before slicing. This prevents a gummy interior.
A slice of this challah is tender with a subtle honey sweetness—ideal for toast or French toast. Try serving it with a smear of butter or a drizzle of extra honey for a cozy treat.
Chocolate Chip Challah
My kids beg for this Chocolate Chip Challah, and I can't blame them. It's a soft, eggy braid filled with melty chocolate chips—perfect for a special breakfast or dessert. Trust me, once you try this, you'll never go back to plain challah.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
Dough
- Warm milk – ½ cup (110°F)
- Active dry yeast – 2 ¼ tsp (1 packet)
- Sugar – ⅓ cup
- Eggs – 2 large
- Egg yolk – 1 large
- Vanilla extract – 1 tsp
- Melted butter – 4 tbsp
- Salt – ½ tsp
- All-purpose flour – 3 ½ cups
- Mini chocolate chips – 1 cup
Topping
- Egg – 1 large (for wash)
- Coarse sugar – 1 tbsp
Instructions
- In a small bowl, combine warm milk (110°F), yeast, and a pinch of sugar from the ⅓ cup. Let sit for 5–10 minutes until foamy. If it doesn't foam, your yeast is dead – start over.
- In a large bowl, whisk together remaining sugar, 2 eggs, egg yolk, vanilla, melted butter, and salt.
- Add the yeast mixture and stir to combine.
- Gradually add flour, 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. It should be slightly tacky but not sticky. Add a little flour if needed.
- Gently knead in the mini chocolate chips until evenly distributed. Don't overwork – just fold them in.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Tip: Use your oven with the light on for a consistent warm environment.
- Punch down dough and divide into 3 equal pieces. Roll each into a 12-inch rope.
- Pinch the tops together, braid loosely, and tuck the ends under. Place on a parchment-lined baking sheet.
- Cover loosely with plastic wrap and let rise again for 30–45 minutes until puffy.
- Preheat oven to 375°F. Beat remaining egg for wash. Brush braid gently with egg wash and sprinkle with coarse sugar. Be gentle – you don't want to deflate the dough.
- Bake for 20–25 minutes until deep golden brown and internal temp reaches 190°F. If browning too fast, tent with foil halfway through.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Wait at least 15 minutes before slicing or the chocolate will be lava-hot.
Knead in extra chocolate chips if you're feeling indulgent – there's no such thing as too much chocolate. The crust is slightly crisp, the inside pillowy soft, and every bite has a gooey chocolate surprise. Serve warm with a glass of cold milk for the ultimate treat.
Everything Bagel Challah
Picture this: the classic everything bagel meets a soft, golden challah. This savory twist is perfect for brunch, holiday tables, or just a weekend bake that makes your kitchen smell incredible.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
- Active dry yeast – 2 ¼ tsp (1 packet)
- Warm water (110°F) – 1 cup
- Sugar – ¼ cup
- Eggs – 3 large
- Vegetable oil – ¼ cup
- Salt – 1 tsp
- All-purpose flour – 3 ½ cups
- Poppy seeds – 1 tbsp
- Sesame seeds – 1 tbsp
- Dried minced garlic – 1 tsp
- Dried minced onion – 1 tsp
- Egg wash (1 egg + 1 tbsp water)
Instructions
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let stand for 5 minutes until frothy.
- In a large bowl, whisk together the eggs, vegetable oil, and salt. Add the yeast mixture and stir.
- Add the flour, 1 cup at a time, mixing until a shaggy dough forms. Tip: Don't overmix at this stage; it's okay if it's a little sticky.
- Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Add more flour if needed, but keep it soft.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, mix the poppy seeds, sesame seeds, dried garlic, and dried onion in a small bowl. Set aside.
- Punch down the dough and divide it into 3 equal pieces. Roll each piece into a 12-inch rope. Tip: Keep the ropes even thickness for a neat braid.
- Braid the three ropes together and pinch the ends. Transfer the braid to a parchment-lined baking sheet.
- Cover loosely with a clean kitchen towel and let rise for 30 minutes until puffy. Tip: For a glossy top, brush with egg wash right after this second rise.
- Preheat the oven to 375°F. Brush the challah with egg wash, then sprinkle the seed mixture generously over the top, pressing gently so it sticks.
- Bake for 25–30 minutes, until deep golden brown and the internal temperature reaches 190°F. Let cool on a wire rack for at least 20 minutes before slicing.
The crust is crunchy with seeds and spices, while the inside stays pillowy soft. Toast a slice for breakfast with cream cheese, or serve alongside a bowl of soup for dinner. It’s even better the next day!
Gluten-Free Challah
Craving challah but need it gluten-free? This fluffy, braided loaf uses a blend of gluten-free flours and xanthan gum to mimic the texture of traditional challah. Perfect for Shabbat or any special occasion.
Serving: 12 | Prep Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
- Gluten-free all-purpose flour blend – 3 ½ cups
- Xanthan gum – 1 ½ tsp
- Instant yeast – 2 ¼ tsp (1 packet)
- Sugar – ⅓ cup
- Salt – 1 ½ tsp
- Warm water (110°F) – 1 cup
- Eggs – 3 large + 1 for wash
- Vegetable oil – ⅓ cup
- Honey – 3 tbsp
Instructions
- In a large bowl, whisk together 3 ½ cups gluten-free flour blend, 1 ½ tsp xanthan gum, 2 ¼ tsp instant yeast, ⅓ cup sugar, and 1 ½ tsp salt.
- In a separate small bowl or liquid measuring cup, combine 1 cup warm water (110°F), 3 large eggs, ⅓ cup vegetable oil, and 3 tbsp honey. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a sturdy spatula or mixer on low speed until a sticky dough forms, about 2 minutes. The dough will be wetter than traditional challah—that's normal.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 hour, until doubled in size. (Tip: Place the bowl in an oven with the light on for a consistent warm environment.)
- Line a baking sheet with parchment paper. Lightly dust your hands with gluten-free flour.
- Turn the dough onto a well-floured surface (use more gluten-free flour) and divide into three equal portions. Roll each portion into a 12-inch rope. (Tip: If the ropes crack, just press them back together—the dough is forgiving.)
- Braid the three ropes loosely, pinching the ends together and tucking them under the loaf. Transfer the braid to the prepared baking sheet.
- Cover the braided challah loosely with plastic wrap and let it rise again for 30 minutes. Meanwhile, preheat your oven to 350°F.
- In a small bowl, beat the remaining egg. Gently brush the egg wash over the top of the challah. (Tip: For extra shine, brush a second coat after the first dries a bit.)
- Bake for 30–35 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, tent loosely with foil after 20 minutes.
- Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Honey-kissed and tender, this gluten-free challah has a soft, airy crumb that rivals the real deal. Slice it thick for French toast, toast it for breakfast, or serve alongside a hearty soup. The leftovers make amazing bread pudding—just saying.
Vegan Challah
Craving challah but keeping it vegan? You can still get that gorgeous braided loaf with a tender, airy crumb—without eggs or dairy. Aquafaba and plant milk are the secret to a light, golden bread that’s perfect for Shabbat or any special meal.
Serving: 12 | Prep Time: 25 minutes minutes | Cooking Time: 30 minutes minutes
Ingredients
Dough
- Bread flour – 4 cups
- Instant yeast – 1 packet (2¼ tsp)
- Sugar – ⅓ cup
- Salt – 1 tsp
- Aquafaba (liquid from a can of chickpeas) – ½ cup
- Unsweetened almond milk – ¾ cup
- Vegetable oil – ¼ cup
Topping
- Aquafaba – 1 tbsp (for wash)
- Sesame or poppy seeds – 1 tbsp
Instructions
- In a large bowl, whisk together 4 cups bread flour, 1 packet instant yeast, ⅓ cup sugar, and 1 tsp salt.
- In a separate small bowl, combine ½ cup aquafaba, ¾ cup almond milk, and ¼ cup vegetable oil. Tip: Use the liquid from a can of chickpeas—it mimics egg whites perfectly.
- Pour the wet ingredients into the dry and mix with a wooden spoon until a shaggy dough forms. It should be slightly sticky—if too dry, add a splash of almond milk.
- Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size. Tip: Heat your oven to 150°F, turn it off, and place the bowl inside for a consistent warm environment.
- Punch down the dough, then divide into 4 equal pieces for a 4-strand braid. Roll each piece into a rope about 14 inches long.
- Braid the strands: lay them vertically, pinch the tops together, then bring the outermost right strand over the second, under the third, and over the fourth. Repeat, always starting from the rightmost strand, until the braid is complete. Pinch the ends and tuck under.
- Transfer the braid to a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30–45 minutes, until puffy but not doubled. Tip: A gentle fingerprint test—if the dough springs back slowly, it’s ready.
- Preheat your oven to 375°F. Brush the loaf with 1 tbsp aquafaba (the wash gives a shiny crust) and sprinkle with 1 tbsp sesame or poppy seeds.
- Bake for 25–30 minutes, until deep golden brown and the loaf sounds hollow when tapped on the bottom. If browning too fast, tent with foil halfway through.
- Cool on a wire rack for at least 1 hour before slicing to set the structure.
Resting the loaf is crucial—it lets the crumb fully set so you get clean slices without gumminess. Serve it warm with a drizzle of olive oil or use it for the best vegan French toast you've ever had. The subtle sweetness and fluffy texture will win over any skeptic.
Cinnamon Raisin Swirl Challah
Picture this: a golden, braided loaf with a sweet cinnamon-sugar swirl and juicy raisins tucked inside. It's perfect for a lazy weekend breakfast or a cozy afternoon snack, and it's easier to make than you think!
Serving: 8 | Prep Time: 30 minutes minutes | Cooking Time: 35 minutes minutes
Ingredients
Dough
- Flour – 3 ½ cups
- Sugar – ¼ cup
- Salt – 1 tsp
- Active dry yeast – 2 ¼ tsp
- Warm water (110°F) – ¾ cup
- Eggs – 3 large
- Oil – ¼ cup
- Raisins – ½ cup
Filling
- Brown sugar – ½ cup
- Cinnamon – 1 tbsp
- Butter, melted – 2 tbsp
Egg Wash
- Egg – 1 large
- Water – 1 tbsp
Instructions
- In a large bowl, combine 1 cup flour, sugar, salt, and yeast. Add warm water and stir until smooth. Let stand 5 minutes until foamy.
- Beat in 3 eggs and oil until well blended. Gradually stir in remaining flour to form a soft dough.
- Turn dough onto a floured surface; knead until smooth and elastic, about 8 minutes. Tip: If the dough sticks, add a little more flour, but don’t overdo it—sticky dough makes fluffy challah.
- Knead raisins into the dough until evenly distributed. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Divide into 3 equal pieces. Roll each into a 15-inch rope.
- Mix brown sugar and cinnamon for the filling. Brush each rope with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
- Braid the three ropes together, pinching ends to seal. Place on a parchment-lined baking sheet. Cover and let rise 30 minutes.
- Preheat oven to 375°F. In a small bowl, whisk egg and water for wash. Brush braid gently with egg wash. Tip: Avoid puddling egg wash in crevices—it can burn.
- Bake 30-35 minutes until deep golden brown and internal temp reaches 190°F. Cool on a wire rack. Tip: For a soft crust, cover loosely with foil after baking.
- Slice and serve warm or at room temperature. Store leftovers in an airtight container.
Undoubtedly, the swirled cinnamon and raisins make every slice feel special—soft, tender, and just sweet enough. Try it toasted with a pat of butter for an extra treat, or use it for the best French toast you've ever had.
Saffron Challah
Kick off your holiday baking with this stunning saffron challah. The saffron gives the dough a gorgeous golden hue and a subtle floral aroma that makes it feel extra special. It's surprisingly easy to braid, and the result is a showstopper on any table.
Serving: 8 | Prep Time: 30 minutes minutes | Cooking Time: 30 minutes minutes
Ingredients
Ingredients
- Active dry yeast – 2 ¼ tsp (1 packet)
- Warm water – ½ cup (110°F)
- Sugar – ¼ cup
- Saffron threads – ¼ tsp
- All-purpose flour – 3 ½ cups
- Salt – 1 tsp
- Eggs – 3 large
- Vegetable oil – ⅓ cup
- Egg yolk – 1 (for wash)
- Poppy seeds – 1 tbsp (optional)
Instructions
- In a small bowl, combine warm water (110°F), yeast, and 1 teaspoon of the sugar. Let sit 5-10 minutes until frothy.
- In another small bowl, soak saffron threads in 2 tablespoons hot water for 5 minutes.
- In a large bowl, whisk together flour, remaining sugar, and salt.
- In a separate bowl, beat 3 eggs, then stir in oil and saffron mixture (including liquid).
- Add yeast mixture and egg mixture to dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: To avoid sticky dough, add flour only a tablespoon at a time.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1.5 hours until doubled. Tip: The rise time can vary; look for doubled size, not the clock.
- Punch down dough, divide into 3 equal pieces, and roll each into a 14-inch rope. Tip: Keep ropes even thickness for a uniform braid.
- Braid the ropes loosely and pinch ends together. Place on a parchment-lined baking sheet.
- Cover with towel and let rise again for 45 minutes until puffy.
- Preheat oven to 375°F.
- Beat egg yolk with 1 tablespoon water; brush over challah. Sprinkle with poppy seeds if using.
- Bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F. Tip: If top browns too fast, tent with foil halfway through.
- Cool on a wire rack for at least 20 minutes before slicing.
Holding a slice of this challah reveals a moist, tender crumb with just a hint of floral sweetness. The golden crust gives way to soft, pillowy bread that’s perfect for dipping in honey or making French toast. Try toasting leftover slices and serving with whipped butter—it’s pure comfort.
Challah French Toast
You know that loaf of challah sitting on your counter, getting a little stale? Don't toss it—it's perfect for French toast. This recipe turns day-old bread into a custardy, golden breakfast that's way better than any diner version.
Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- Stale challah bread – 8 slices (1-inch thick)
- Eggs – 4 large
- Milk – ¾ cup
- Vanilla extract – 1 tsp
- Ground cinnamon – 1 tsp
- Butter – 2 tbsp
- Maple syrup – for serving
Instructions
- In a shallow dish, whisk together eggs, milk, vanilla, and cinnamon until smooth.
- Heat a large skillet or griddle over medium heat and add 1 tablespoon butter. Let it melt and sizzle.
- Dip each challah slice into the egg custard for about 15 seconds per side, letting it soak but not fall apart.
- Place soaked slices in the hot skillet—don't crowd them. Cook in batches if needed.
- Cook for 3-4 minutes per side, until golden brown and slightly puffed. Flip carefully with a spatula.
- Add remaining butter to the pan for the next batch, then repeat soaking and cooking.
- Serve immediately with a drizzle of warm maple syrup.
Kissed with cinnamon and crispy on the edges, each bite has a soft, pudding-like center. For a twist, top with fresh berries or a dollop of Greek yogurt.
Challah Bread Pudding
Kicking off fall with this challah bread pudding that's basically a hug in a dish. Cubed challah soaks up a creamy vanilla custard, then bakes until golden and set. It's the kind of cozy dessert that makes any weeknight feel special.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
Custard
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Eggs – 4 large
- Sugar – ¾ cup
- Vanilla extract – 2 tsp
- Cinnamon – 1 tsp
- Salt – ½ tsp
Bread & Topping
- Challah bread (cubed) – 6 cups
- Butter (melted) – 3 tbsp
- Brown sugar – 2 tbsp
Instructions
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- In a large bowl, whisk together the heavy cream, milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.
- Add the cubed challah to the custard mixture and gently toss to coat. Let sit for 15 minutes so the bread absorbs the liquid.
- Pour the soaked bread into the prepared dish and spread into an even layer.
- Drizzle the melted butter over the top, then sprinkle with brown sugar.
- Bake for 45–50 minutes, until the center is just set and the top is golden brown.
- Let cool for 10 minutes before serving – this helps the custard firm up.
- Tip: Use day-old challah for best absorption, or toast fresh cubes at 300°F for 10 minutes to dry them out.
- Tip: Don't over-soak the bread – you want it saturated but not mushy.
- Tip: For extra richness, swap 1 cup of milk with an additional cup of heavy cream.
Dive into that luscious, custardy center and the slightly crunchy top. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream – it's pure comfort.
Za’atar Challah
Really, the best challah you'll ever make is the one that smells like a Middle Eastern spice market. This za'atar version is brushed with olive oil and packed with savory herb flavor.
Serving: 8 | Prep Time: 120 minutes | Cooking Time: 30 minutes
Ingredients
- Flour – 3.5 cups
- Salt – 1 tsp
- Sugar – ¼ cup
- Yeast – 2.25 tsp
- Water – 1 cup
- Eggs – 2
- Olive oil – 3 tbsp
- Za'atar – 2 tbsp
- Sesame seeds – 1 tbsp
Instructions
- Warm 1 cup water to about 110°F. Stir in the yeast and 1 tbsp sugar. Let sit 5-10 minutes until foamy.
- In a large bowl, whisk together 3.5 cups flour, 1 tsp salt, and remaining sugar.
- Make a well in the dry ingredients. Add the yeast mixture, 2 eggs, and 3 tbsp olive oil. Mix until a shaggy dough forms.
- Turn dough onto a floured surface. Knead for 8-10 minutes, adding more flour if sticky, until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size. (Tip: Use the oven with light on.)
- Punch down the dough. Divide into 3 equal pieces. Roll each into a rope about 12 inches long.
- Braid the ropes and pinch ends. Place on a parchment-lined baking sheet.
- Brush the braid with olive oil. Sprinkle 2 tbsp za'atar evenly over the top. (Tip: Press gently so it sticks.)
- Cover loosely and let rise again for 30 minutes.
- Preheat oven to 375°F. Whisk remaining egg with 1 tbsp water for an egg wash. Gently brush the risen challah.
- Sprinkle 1 tbsp sesame seeds on top.
- Bake for 25-30 minutes, until deep golden brown and internal temp reaches 190°F. (Tip: Tent with foil if browning too fast.)
- Cool on a wire rack for at least 20 minutes before slicing.
Finally, the crust is shatteringly crisp with a soft, fluffy interior. The za'atar and olive oil create an herby, toasty aroma. Serve warm with labneh or use for the best turkey sandwich of your life.
Pumpkin Challah
Ever since I first tried pumpkin challah at a local farmers' market, I knew I had to recreate it at home. This braided bread is soft, slightly sweet, and packed with warm autumn spices—perfect for a cozy weekend baking project.
Serving: 8 | Prep Time: 30 minutes minutes | Cooking Time: 35 minutes minutes
Ingredients
Dough
- Active dry yeast – 2 ¼ tsp (1 packet)
- Warm water (110°F) – ½ cup
- Sugar – ⅓ cup
- Eggs – 3 large
- Pumpkin puree – ½ cup
- Vegetable oil – ¼ cup
- All-purpose flour – 3 ½ cups
- Salt – 1 tsp
- Cinnamon – 1 tsp
- Nutmeg – ½ tsp
Topping
- Egg wash (1 egg + 1 tbsp water) – as needed
- Sesame seeds or poppy seeds – 1 tbsp (optional)
Instructions
- In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let it sit for 5–10 minutes until foamy.
- In a large bowl, whisk together the remaining sugar, 2 eggs, pumpkin puree, and oil until smooth.
- Add the yeast mixture and stir to combine.
- In a separate bowl, whisk the flour, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Add a little extra flour if sticky, but keep it soft.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
- Punch down the dough and divide it into 3 equal pieces. Roll each into a 12-inch rope.
- Braid the ropes tightly and tuck the ends under. Place on a parchment-lined baking sheet.
- Cover loosely with a towel and let rise again for 30–40 minutes until puffy. Meanwhile, preheat oven to 350°F.
- Brush the braid with egg wash and sprinkle with seeds if using.
- Bake for 30–35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. If browning too fast, tent with foil after 20 minutes.
- Let cool on a wire rack for at least 20 minutes before slicing.
Vibrant orange from the pumpkin, this challah is tender with a slight crumb and a subtle sweetness from the spices. It's fantastic toasted with butter or used for French toast—a perfect fall twist on a classic.
Mini Challah Rolls
Mini challah rolls are the perfect addition to any gathering—they’re soft, shiny, and just the right size for portion control. These individual rolls come together easily and are sure to impress your guests.
Serving: 12 | Prep Time: 25 minutes minutes | Cooking Time: 20 minutes minutes
Ingredients
- Active dry yeast – 2 ¼ tsp
- Warm water (110°F) – 1 cup
- Granulated sugar – ¼ cup
- All-purpose flour – 3 ½ cups
- Salt – 1 tsp
- Vegetable oil – ¼ cup
- Eggs – 2 large
- Egg yolk – 1 large (for wash)
Instructions
- In a small bowl, dissolve yeast and 1 tablespoon of sugar in warm water. Let stand 5-10 minutes until foamy.
- In a large bowl, whisk together flour, remaining sugar, and salt.
- Add yeast mixture, oil, and 2 eggs to the flour mixture. Stir until a shaggy dough forms.
- Tip: Flour your hands lightly to prevent sticking when kneading.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Punch down dough and divide into 12 equal pieces. Roll each piece into a 12-inch rope.
- Form each rope into a knot: loop one end over, then tuck both ends under.
- Tip: For an even rise, make sure the knots are snug but not tight.
- Place rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. In a small bowl, beat egg yolk with 1 tablespoon water.
- Brush rolls with egg wash—this gives them a beautiful golden shine.
- Bake for 18-20 minutes until deep golden brown. Internal temperature should reach 190°F.
- Tip: Rotate the pan halfway through for even color.
- Cool on a wire rack for at least 10 minutes before serving.
Your mini challah rolls will be soft and fluffy with a glossy, golden crust. Serve them warm alongside a soup or salad, or use them to make sliders—they’re versatile and delightful. Enjoy every bite!
Conclusion
Kickstart your baking journey with these 13 top-rated challah recipes, perfect for beginners. Each one guarantees a golden, fluffy loaf that’ll impress family and friends. Try a recipe, then drop a comment with your favorite—and don’t forget to pin this roundup for later! Happy baking!
