Is there anything better than the smell of fresh Challah baking in the oven? I don’t think so! But let’s be real—sometimes we make a massive batch of dough (because, hello, Hafrashat Challah!) and we want to do more than just the traditional braid.
I always say: Don’t work harder, work smarter! Your favorite Challah dough or mine is actually the most versatile “master dough” in your kitchen. It’s slightly sweet, perfectly pillowy, and can handle almost any topping or filling you throw at it.
Whether you have leftovers from your Friday prep or you’re looking to turn Sunday morning breakfast into a gourmet event, here are 8 unique ways to use Challah dough that will make everyone think you’ve been at the bakery all day.
Try either Jamie Geller’s Original Challah Recipe which makes 6 pounds, so you can try all 8 of these uses or if you’re just starting out try this smaller batch easy challah recipe.
If you want to try the easiest challah ever, check out my No Knead Challah recipe, just make sure to plan ahead for this one.
8 Unique Uses for Challah Dough
Gooey Challah Cinnamon Roll
Move over, Cinnabon! Use your Challah base for a richer, more brioche-like roll. Slather with cinnamon-sugar and don’t skimp on the glaze.
Servings
8 servings
Ingredients
- 1 pound challah dough
- 2 tablespoons extra virgin olive oil
- ½ cup brown sugar
- 2 tablespoon cinnamon
Glaze
- 1 cup powdered sugar
- 1 cup dairy free milk
Instructions
- Preheat oven to 350℉/ 175℃.
- Roll out the challah dough into a rectangle.
- Brush with olive oil. Brush sugar and cinnamon to cover the whole dough, leaving a slight space on the edges
- Roll up the dough tightly. Cut about 2 inches apart7. Line up the pieces in a cake tin.
- Bake 30-40 minutes until the top looks golden.
- Mix the powdered sugar and non-dairy milk of choice in a small bowl. Pour generously over the hot cinnamon rolls.
Nutrition
Nutrition Facts
Gooey Challah Cinnamon Roll
Amount per Serving
Calories
390
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
10
mg
3
%
Sodium
460
mg
20
%
Potassium
69
mg
2
%
Carbohydrates
69
g
23
%
Fiber
2
g
8
%
Sugar
33
g
37
%
Protein
7
g
14
%
Vitamin A
122
IU
2
%
Vitamin C
2
mg
2
%
Calcium
73
mg
7
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Caramelized Onion Pockets
Like a savory hug in a bun. These are incredible for serving at your Shabbat table or a quick midweek lunch.
Servings
4 servings
Ingredients
- ½ lb challah dough
- 4 tablespoons extra virgin olive oil divided, save some for brushing
- 1 cup caramelized onions from 2–3 onions
Instructions
- Preheat oven to 350°F. Grease 4 oven safe medium round pans or ramekins.
- Divide dough into 4. Roll each piece of dough into a flat circle or square.
- Divided most of the onions onto the center of each dough. Fold the top and bottom into the middle, then fold the sides over to create square pockets.
- Place in greased pans, brush generously with extra virgin olive oil, and top with the remaining onions.
- Bake for 30 minutes until the onions look crispy and the dough is golden.
Nutrition
Nutrition Facts
Caramelized Onion Pockets
Amount per Serving
Calories
377
% Daily Value*
Fat
20
g
31
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
10
g
Cholesterol
10
mg
3
%
Sodium
444
mg
19
%
Potassium
86
mg
2
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
7
g
14
%
Vitamin A
1
IU
0
%
Vitamin C
4
mg
5
%
Calcium
14
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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Challah Dough Pizza
Challah dough makes a great pizza crust—just sweet enough to balance the sauce!
Servings
4 servings
Ingredients
- ½ lb challah dough
- 2 tablespoons extra virgin olive oil
- ⅓ cup pizza sauce
- ½ cup shredded pizza cheese
Instructions
- Preheat oven to 400°F. Roll dough into a flat circle and move to a baking tray.
- Brush with olive oil, spread the sauce, and sprinkle with cheese and toppings.
- Bake for 20 minutes. Slice into triangles and serve hot!
Nutrition
Nutrition Facts
Challah Dough Pizza
Amount per Serving
Calories
342
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
13
mg
4
%
Sodium
565
mg
25
%
Potassium
61
mg
2
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
88
IU
2
%
Vitamin C
1
mg
1
%
Calcium
31
mg
3
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Challah Dough Burger Bun
Why buy bags of buns when you can make fresh, artisanal ones at home?
Servings
2 servings
Ingredients
- ⅓ lb challah dough
- 2 tablespoons extra virgin olive oil
- Sesame seeds
The Fixings
- Burger meat or vegan
- mayo, ketchup, red onion, lettuce, tomato
Instructions
- Preheat oven to 350°F. Roll dough between your hands into a smooth, round ball.
- Place on a baking sheet, brush generously with extra virgin olive oil, and coat with sesame seeds.
- Bake for 20 minutes. Slice and load it up with your favorite burger fixings!
Challah Dough Decorated Focaccia
This is your chance to be an artist! Use veggies to create a “flower garden” on your bread.
Servings
16 servings
Ingredients
- 2 lbs challah dough
- ⅔ cup extra virgin olive oil
Decorations
- Red onion
- Zucchini strips
- Rainbow peppers
Instructions
- Preheat oven to 400°F. Coat a large sheet pan with ⅓ cup extra virgin olive oil.
- Flatten the dough into the pan. (If it fights you, let it rest for 10 minutes and try again!).
- Press your fingers into the dough to create dimples. Brush with remaining extra virgin olive oil.
- Decorate with veggies to create a garden scene and bake for 30–40 minutes.
Fresh Garlic Knots
Warning: These will disappear from the table in approximately thirty seconds.
Servings
4 servings
Ingredients
- ½ lb challah dough
- 4 tablespoons extra virgin olive oil divided
- ¼ cup chopped garlic
- Chopped parsley
Instructions
- Preheat oven to 320°F. Divide dough into 4. Roll each dough piece into a flat rectangle.
- Brush with extra virgin olive oil and sprinkle with most of the garlic.
- Roll each dough up into a log, then stretch/roll into a long strand.
- Tie the strand into knots. Brush with remaining extra virgin olive oil, garlic, and parsley.
- Bake for 15–20 minutes.
Challah Dough Swirled Chocolate Babka
The ultimate Jewish dessert made easy with challah dough.
Servings
10 servings
Ingredients
- 2 lbs challah dough
- ½ cup chocolate spread
- ⅓ cup chocolate chips
- 2 tablespoons extra virgin olive oil
- ½ cup sugar water for the glaze
Instructions
- Preheat oven to 350°F. Roll dough into a large, flat rectangle.
- Spread the chocolate and sprinkle with chips. Roll it up tightly from the long side.
- Slice the log down the middle length-wise to expose the layers.
- Twist the two strands together (chocolate facing up!) and place in a rectangle tin.
- Brush with extra virgin olive oil, let rise for 1 hour, then bake for 30–40 minutes.
- Pour sugar water over the hot babka immediately after baking.
Twisted Za’atar Breadsticks
Thin, crispy, and totally addictive. Don’t forget the labneh for dipping!
Servings
8 servings
Ingredients
- 1 lb challah dough
- 4 tablespoons extra virgin olive oil
- ¼ cup Jamie Geller Za’atar
- Optional: Labneh or Greek yogurt
Instructions
- Preheat oven to 320°F. Cut dough into equal pieces and roll into super-thin strands.
- Fold each strand in half and twist together. Place on a tray and brush with extra virgin olive oil.
- Bake for 15 minutes.
- Remove, brush with more extra virgin olive oil, and sprinkle heavily with za’atar.
- Bake for 5–10 more minutes (watch closely so the spices don’t burn!).
How do you make challah dough
You can choose from any challah dough recipe, try this one https://jamiegeller.com/recipes/unique-challah-shapes/
Jamie, they all sound wonderful! I have made the Choco babka with challah! I love za’aatar and will try the bread sticks!