How to Make the Perfect Challah with Jake Cohen | Pro Tips from Pro Chefs

Knead the dough thoroughly to build up gluten structure.

Proof the dough until it doubles in size, watching for visual cues rather than strictly timing it to an hour.

For a shiny challah, apply a double egg wash before the second proof and before baking in the oven.

Be cautious with substitutions; using all honey instead of sugar will change the recipe due to honey being a liquid.

If using whole wheat flour, adjust the rest of the recipe to avoid ending up with a dense loaf.

Knead until the dough is tacky but not sticky, aiming for a play-doh-like consistency.

Practice braiding the challah using a four-move technique, repeating the steps for consistency.

Equipment Needed

Dietary

Allergens