Name: Most Delicious Challah
Prep time: 20 min
Cook time: 30 min
Total time: PT-487804H55M42S
Cuisine: Jewish
Ingredients: 4 cups all-purpose flour (plus extra for kneading); 1 packet active dry yeast (2 1/4 teaspoons); 1/4 cup sugar; 1 1/4 cups warm water; 2 large eggs; 1/4 cup vegetable oil; 1 teaspoon salt; 1 tablespoon honey (optional); 1 egg (for egg wash); Sesame seeds or poppy seeds (optional, for topping)

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Challah is a traditional Jewish bread that is soft, slightly sweet, and beautifully braided. Its fluffy, rich texture and golden, glossy finish make it an impressive and delightful centerpiece for any meal. Whether served at Shabbat dinner, holidays, or just as a special treat, this recipe for the most delicious challah will give you a perfect balance of flavor and texture.

Why You’ll Love This Recipe

This challah recipe yields a soft, pillowy loaf with a delicate sweetness, a slight tang from the yeast, and a beautifully shiny crust. The dough is easy to work with, and once it’s braided and baked, you’ll be left with a golden-brown masterpiece that fills your kitchen with an irresistible aroma. Whether you enjoy it with butter, honey, or on its own, this challah is guaranteed to impress.

Most Delicious Challah

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour (plus extra for kneading)
1 packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
1 1/4 cups warm water
2 large eggs
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon honey (optional, for extra sweetness)
1 egg (for egg wash)
Sesame seeds or poppy seeds (optional, for topping)

Directions

Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until it becomes frothy.
Make the dough: In a large mixing bowl, combine 4 cups of flour and salt. Add the yeast mixture, eggs, oil, and honey (if using). Stir until the dough begins to come together.
Knead the dough: Turn the dough out onto a floured surface and knead for 8–10 minutes, adding more flour as necessary, until the dough is smooth, elastic, and slightly tacky (not sticky).
First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise for 1–2 hours or until it doubles in size.
Shape the dough: Punch down the dough and divide it into three equal portions. Roll each portion into a long rope (about 12–14 inches). Pinch the three ropes together at one end and braid them together, tucking the ends underneath.
Second rise: Place the braided loaf on a greased or parchment-lined baking sheet. Cover with a cloth and let rise for another hour, or until the dough has puffed up.
Prepare the egg wash: In a small bowl, beat the remaining egg with a tablespoon of water. Brush the egg wash over the entire loaf to give it a shiny, golden finish.
Bake: Preheat the oven to 350°F (175°C). Bake the challah for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool: Let the challah cool on a wire rack for at least 30 minutes before slicing.

Servings and timing

This recipe makes 1 large challah loaf (about 10–12 servings).
Prep Time: 20 minutes
Cook Time: 30 minutes
Rise Time: 2–3 hours (total)
Total Time: 3–4 hours

Variations

Add-ins: You can add raisins or chocolate chips to the dough for a sweet twist or sesame seeds or poppy seeds for texture.
Shaped Challah: Create a round challah for Rosh Hashanah or smaller individual challah rolls by dividing the dough into smaller portions.
Honey Challah: Replace the sugar with more honey for a sweeter, honey-infused challah.
Cinnamon Sugar: Before baking, sprinkle cinnamon sugar over the egg wash for a sweet, spiced crust.
Vegan Challah: Use flax eggs (1 tbsp ground flax mixed with 3 tbsp water per egg) and substitute the oil for olive oil.

Storage/Reheating

Challah is best eaten fresh but can be stored at room temperature for up to 2 days in an airtight container or wrapped in a cloth.
For longer storage, freeze the challah (either whole or sliced) in plastic wrap and foil for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10–15 minutes.

FAQs

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand. It will take a little longer (8–10 minutes of kneading), but the dough will be just as delicious!

Can I freeze the dough before baking?

Yes, you can freeze the dough after the first rise. Punch down the dough, shape it, and wrap it tightly in plastic. When you’re ready to bake, let it thaw in the fridge overnight, then proceed with the second rise and baking instructions.

How do I get the shiny, golden crust?

The egg wash is the secret to that beautiful finish. Make sure to brush it on generously before baking, and don’t skip the second rise!

Can I make smaller challah loaves?

Yes! Simply divide the dough into smaller portions and braid accordingly. Smaller loaves will require a shorter baking time—around 15–20 minutes.

Can I use a bread machine for this recipe?

Yes, you can use a bread machine for the kneading and first rise. Follow your machine’s instructions for dough, and then proceed with shaping, the second rise, and baking.

What can I serve with challah?

Challah is great with butter, honey, jam, or even as the base for French toast. It pairs wonderfully with soups, salads, or a holiday meal.

Why is my challah dense?

If your dough didn’t rise enough, it could lead to a denser texture. Make sure the yeast is fresh, and the dough rises fully during both rises. Also, avoid adding too much flour while kneading—it should remain slightly tacky.

Conclusion

This Most Delicious Challah recipe is your go-to for a classic, soft, and fluffy loaf that’s perfect for any occasion. Whether you’re making it for a holiday, a special meal, or just because, this challah is sure to be a hit. Its slightly sweet flavor and rich texture will leave everyone coming back for seconds. Enjoy the baking process and the wonderful aroma that fills your kitchen!

Chef MARTHA