Easy homemade challah recipe

Take 5 and 1/2 cups of water and add 4 tablespoons of active dry yeast and 1/4 cup of sugar. Let that proof.

Once the yeast is jiggly and fluffy, add in 1/2 cup of oil, 2 eggs, and 3/4 cup of sugar.

Add in 5 lbs of either bread flour or all-purpose flour and 2 tablespoons of salt. Start mixing.

When you can't mix any longer, add in the remaining 1/2 cup of oil and mix with your hands.

Separate the dough into two and put them into a stand mixer until smooth.

Combine both batches into a ball and place it in a bowl to rise until doubled in size (1 to 2 hours).

Cut the dough into 8 equal portions and shape into balls, placing them onto plastic to prevent drying.

Each ball is separated into 4 to make a 4-braid challah. Flatten into a disc and roll into a log, thicker in the center and tapered at the ends.

Dust each strand in flour to prevent sticking, pinch them at the top, and braid them following the alternating sides technique.

Pinch both ends well, tuck them under, and place onto a cookie sheet. Cover and allow to double in size for about an hour.

Make the egg wash with 1 egg and 1 tablespoon of water, and brush it over the challah.

Top the challah with onion flakes, everything but the bagel seasoning, sesame seeds, or zatar.

Bake in a 350°F oven for about 30 minutes until ready.

Equipment Needed

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