Challah Recipe



  • 1 tsp sugar
  • 2 cups warm water
  • 2 tbsp dry yeast
  • 1/2 cup vegetable oil
  • 1/2 sugar
  • 1 tbsp kosher salt
  • 4 eggs lightly beaten
  • 6-7 cups flour
  • 1 tbsp sesame seeds


  • Dissolve 1 tsp sugar in 1/2 cup warm water.
  • Pour yeast on top and let sit until it bubbles and doubles in volume.
  • Combine remaining warm water, oil, sugar and salt.
  • Reserve 2 tbsp eggs for glaze. Add remaining eggs to wet mixture.
  • Stir the yeast and add into wet mixture.
  • Add 6 cups flour to wet mixture, stir and knead into a dough.
  • If it’s too wet add more flour. It’s better to have a slightly wet dough over a dry dough.
  • Place large dough ball into a large oiled bowl. Roll it around in the bowl and cover it with a warm towel.
  • Let the dough rise in a warm place for an hour. It should double in size.
  • Punch down dough and separate into two balls. Divide each ball into 3 pieces and roll each piece into a strand. Make a braid with 3 strands and coil it into a round. Repeat for the other half.
  • Place each coil on a large oiled pan. Cover with a warm tea towel (oiled plastic wrap if your dough is wet) and let it rise for another hour in a warm place (make sure it’s a warm place or it will not rise-it should double in size).
  • Brush each coil with the remaining egg mixture and sprinkle with the sesame seeds.
  • Bake at 350 for about 25 mins until slightly browned.
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