clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Challah Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 1200
  • Yield: 2 1x


  • 4 cups (500g) bread flour
  • 1 1/2 tsp. dry yeast
  • 2 tsp. salt
  • 3 large eggs
  • 1/4 cup (85g) honey
  • 1/3 cup (80ml) olive oil
  • 3/4 cup (185ml) water
  • seeds for sprinkling (sesame, poppy seeds, pumpkin seeds etc.)


  1. In a large bowl mix flour, yeast and salt until well combined. Add two of the eggs and one egg yolk (keep the egg white in an airtight container in the fridge for later), honey, oil and water and mix with a spatular or your food processor until a dough forms – it will be quite sticky, but that is fine. Cover with plastic wrap and let rest for 10 minutes.
  2. Loosen the dough from the sides of the bowl (with a spatula) – grab the dough one one side, lift and fold to the center. Do the same three more times like you would fold a piece of paper on all four sides. Flip the whole piece of dough so the folds are on the bottom and cover again with plastic wrap. Let rest for 30 minutes. Repeat the process four more times so you have a total of five rounds of folding, flipping and resting. I placed a raisin for each round next to the bowl to keep track ;) At the beginning the dough will be quite a (sticky) bitch, but by the end of the rounds the dough should be nice and elastic. Cover again with plastic wrap and place in the fridge for 16-20 hours.
  3. Prepare a baking sheet with baking parchment and set aside. Take the dough out of the bowl and cut into 6 equal pieces. Form into 6 rolls with a length of 12 inch (30cm) each. Braid two loaves and place on the baking sheet. Cover with plastic wrap and let rise for 2-3 hours – the should have puffed up to a nice size. Preheat the oven to 350˚F (175°C). Brush the loaves, brush with the egg white you kept in the fridge and sprinkle with seeds. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool down completely on a wire rack.


  • Enjoy baking!