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The Ultimate Shabbat Challah Recipe
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Nothing sets the tone for a beautiful Shabbat dinner quite like the aroma of homemade challah bread wafting through your kitchen. Challah is more than just a bread—it’s a centerpiece, a tradition, and a labor of love. After testing dozens of recipes, we’ve crafted the ultimate Shabbat challah: rich, pillowy, with a deep golden crust and a subtle hint of sweetness. Follow this recipe to create the perfect loaf that your Shabbat table deserves.
What Makes This Challah the Best?
- Soft, Fluffy Texture: The right balance of eggs and oil for a pull-apart crumb.
- Subtle Sweetness: A modest amount of sugar or honey makes it irresistibly tasty but not dessert-like.
- Beautiful Golden Braid: Tips for a glossy, perfectly braided loaf to impress your guests.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tablespoons | Active dry yeast |
| 1 ¾ cups | Warm water (about 110°F) |
| ½ cup | Sugar or honey |
| ½ cup | Neutral oil (canola/vegetable) |
| 4 large | Eggs, room temperature |
| 1 tablespoon | Salt |
| 6-7 cups | Bread flour (plus more for kneading) |
| For Brushing: | |
| 1 | Egg yolk |
| 1 tablespoon | Water |
| Optional: sesame or poppy seeds |
Directions
1. Prepare the Dough
- Activate the Yeast:
In a large mixing bowl, sprinkle yeast over warm water with a teaspoon of sugar. Let it stand until foamy, 5–10 minutes. - Mix Wet Ingredients:
Whisk in the remaining sugar/honey, oil, eggs, and salt until blended. - Incorporate Flour:
Add flour one cup at a time, mixing until the dough comes together in a shaggy mass. - Knead:
Turn out onto a floured surface and knead until smooth and elastic, 8–10 minutes. The dough should be soft and slightly tacky but not sticky.
2. First Rise
- Place the dough in a large, lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, 1 ½ to 2 hours.
3. Shape the Challah
- Punch down the dough and turn out onto your surface. Divide into 3 or 4 pieces (for one large loaf) or make two smaller loaves.
- Roll each piece into a long rope and braid as desired.
4. Second Rise
- Place the braided loaves on a parchment-lined baking sheet. Cover and let rise until puffy, 45–60 minutes.
5. Bake
- Heat oven to 350°F (175°C).
- Whisk egg yolk and water, and brush over the loaves. Sprinkle with seeds if using.
- Bake for 28–32 minutes, or until deeply golden and the loaf sounds hollow when tapped.
6. Cool and Enjoy
- Allow challah to cool at least 20 minutes before slicing. Serve at your Shabbat table and savor the tradition.
Tips for Perfect Challah Every Time
- Room Temperature Eggs: They blend better with the dough, leading to more consistent texture.
- Don’t Rush the Rising: Give your dough ample time for each rise—this develops flavor and texture.
- Braid Tightly: The loaf expands as it bakes, so tighter braiding ensures a beautiful finished loaf.
- For Sweeter Challah: Increase the honey or sugar as desired, especially if using for dessert or French toast the next day.
Variations
- Raisin Challah: Gently knead in 1 cup of plump raisins after the first rise.
- Whole Wheat: Substitute up to half of the bread flour with whole wheat flour for a heartier loaf.
- Toppings: Try everything bagel seasoning or cinnamon-sugar for unique flavors.
Make this challah once, and it’ll become a Shabbat staple in your home. Shabbat Shalom and b’tayavon!
If you try this recipe or have your own favorite tweaks, share your results with us for a chance to be featured in KosherSquared’s next edition!
